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
收藏
页码：126 / 129
页数：4
相关论文
共 50 条
  • [1] Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese
    Fontecha, J
    Kalab, M
    Medina, JA
    Pelaez, C
    Juarez, M
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1996, 203 (03): : 245 - 251
  • [2] Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese
    Van Hekken, DL
    Tunick, MH
    Park, YW
    JOURNAL OF DAIRY SCIENCE, 2005, 88 (06) : 1966 - 1972
  • [3] Effect of freezing on the physical and chemical characteristics of cheese bread
    Godinho Silva, Rossana Pierangeli
    Pereira, Joelma
    Nery, Fernanda Carlota
    Vilela, Evodio Ribeiro
    CIENCIA E AGROTECNOLOGIA, 2009, 33 (01): : 207 - 212
  • [4] Microbiological, chemical, textural and sensory characteristics of Hispanico cheese manufactured using frozen ovine milk curds scalded at different temperatures
    Picon, Antonia
    Alonso, Rocio
    Gaya, Pilar
    Fernandez-Garcia, Estrella
    Rodriguez, Buenaventura
    de Paz, Maximo
    Nunez, Manuel
    INTERNATIONAL DAIRY JOURNAL, 2010, 20 (05) : 344 - 351
  • [5] Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
    Alvarenga, Nuno
    Canada, Joao
    Sousa, Isabel
    JOURNAL OF DAIRY RESEARCH, 2011, 78 (01) : 80 - 87
  • [6] INFRARED AND RAMAN-SPECTROSCOPIC STUDY OF CASEIN IN CHEESE - EFFECT OF FREEZING AND FROZEN STORAGE
    FONTECHA, J
    BELLANATO, J
    JUAREZ, M
    JOURNAL OF DAIRY SCIENCE, 1993, 76 (11) : 3303 - 3309
  • [7] Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet
    Tejada, L
    Fernández-Salguero, J
    ITALIAN JOURNAL OF FOOD SCIENCE, 2003, 15 (01) : 125 - 131
  • [8] Effect of freezing and frozen storage of doughs on bread quality
    Ribotta, PD
    León, AE
    Añón, MC
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (02) : 913 - 918
  • [9] Microbiological, chemical, and sensory characteristics of Hispanico cheese manufactured using frozen high pressure treated curds made from raw ovine milk
    Alonso, Rocio
    Picon, Antonia
    Rodriguez, Buenaventura
    Gaya, Pilar
    Fernandez-Garcia, Estrella
    Nunez, Manuel
    INTERNATIONAL DAIRY JOURNAL, 2011, 21 (07) : 484 - 492
  • [10] Effects of freezing on composition and fatty acid profiles of sheep milk and cheese
    Zhang, R. H.
    Mustafa, A. F.
    Ng-Kwai-Hang, K. F.
    Zhao, X.
    SMALL RUMINANT RESEARCH, 2006, 64 (03) : 203 - 210
12345