Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese

被引：21

作者：

Tejada, L ^{[1
]}

Sánchez, E ^{[1
]}

Gómez, R ^{[1
]}

Vioque, M ^{[1
]}

Fernández-Salguero, J ^{[1
]}

机构：

[1] Univ Cordoba, Dept Bomotol & Tecnol Alimentos, Cordoba 14014, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

ewes' milk cheese; freezing; frozen storage; proteolysis; microbiology;

D O I：

10.1111/j.1365-2621.2002.tb11371.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Most chemical components and water activity of an the Los Pedroches' brand ewes' milk cheese were not altered by frozen storage. Lactic acid concentration and pH were significantly different (p < 0.05) in control cheeses and those kept in frozen storage for 3 and 6 months from those stored for 9 months. Proteolysis continued slowly during frozen storage, with significantly higher rates of non protein nitrogen and amino acid nitrogen (p < 0.05) present at the end of the storage period. Counts of microorganisms, except for enterococci, tended to decrease during frozen storage. Freezing rates did not affect the chemical and microbiological characteristics studied.

引用

页码：126 / 129

页数：4

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