Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.
نویسندگان
چکیده
The effect of freezing on the properties of a raw ewes'-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: -10 and -20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G' 1Hz) and loss tangent (tan δ 1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of -20°C.
منابع مشابه
Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data.
Raw ewes' milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through ...
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ورودعنوان ژورنال:
- The Journal of dairy research
دوره 78 1 شماره
صفحات -
تاریخ انتشار 2011