Effect of freezing conditions on functional properties of low moisture Mozzarella cheese.
1996
Bertola N.C. | Califano A.N. | Bevilacqua A.E. | Zaritzky N.E.
Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6 to 21 d at 4 degrees C), ripening before or after freezing, freezing rate, and frozen storage (3 mo at -20 degrees C ) on characteristics of low moisture Mozzarella cheese. The results obtained were compared with unfrozen control samples, aged at 4 degrees C between 6 and 42 d. When the final product was aged from 14 to 21 d at 4 degrees C before consumption, low moisture Mozzarella cheese could be frozen and then stored at -20 degrees C without lose of quality.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer
