Freezing-induced changes in goat cheese: Effect of freezing rate, storage and freeze-thaw cycles

被引：2
|
作者：
Wang, Xiuju [1 ]
Li, Yixuan [1 ]
Zhao, Zhengtao [1 ]
机构：
[1] Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang 212004, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 02期
关键词：
Goat cheese; Freezing; Texture; Hardness; Freeze-thaw cycle; FROZEN STORAGE; LOW-MOISTURE; MOZZARELLA; MICROSTRUCTURE;
D O I：
10.1111/1471-0307.12938
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study compared the effect of various freezing set-ups [freezing in the walk-in freezer (WF), blast freezing and liquid nitrogen freezing (LNF)] on the textural properties of goat cheeses. The influences of freeze-thaw cycles (1, 3 and 5) and storage time (1, 7 and 14 days) at 4 degrees C on the hardness and visual appearance were investigated. The results showed that freezing damaged the cheese structure, particularly for WF. Frozen samples were not suitable for 4 degrees C storage. Freeze-thaw cycles further damaged the texture of both cheese logs and crumbles, resulting in increased dryness. The development of the dry structure was faster for the LNF-treated sample.
引用
收藏
页码：436 / 441
页数：6
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