Extension in the supply period of saint maure cheese by use of frozen curd
2001
Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)) | Taniguchi, T. | Masuda, T. | Morichi, T.
Since goats have a seasonal cycle in reproduction, it is difficult to make and provide goat's soft type cheese throughout the year. We compared chemical characteristics of Saint Maure cheese made from frozen curd with that made from fresh curd (i.e., intact curd). There was no remarkable effect of curd preservation at - 20 deg C on the extent of proteolysis in curd, though a slight increase was observed in the content of water-soluble protein nitrogen in the frozen curd after three months. Electrophoretic pattern of insoluble fraction at pH 4.2 confirmed that the rate of proteolysis in the cheese made from frozen curd was more rapid than that in the cheese made from intact curd. The content of water-soluble protein nitrogen in the cheese made from the curd frozen for three months also remarkably increased, but the increase in free amino acids was comparatively slow. Although the cheese made from the curd frozen for three months smelled of the tallowy, unpleasant odor originated from fatty acids, it was shown that the flavor of the cheese made from the curd frozen for two months could stand comparison with that from the intact curd.
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