INVESTIGADORES
GRAIVER Natalia Gisel
artículos
Título:
Viscoelastic Behavior of Refrigerated and Frozen Low-Moisture Mozzarella Cheese
Autor/es:
GRAIVER, N.; CALIFANO, A; ZARITZKY, N
Revista:
JOURNAL OF FOOD SCIENCE
Editorial:
Institute of Food Technologists (IFT).
Referencias:
Año: 2004 vol. 69 p. 123 - 128
ISSN:
0022-1147
Resumen:
The effect of freezing low-moisture Mozzarella before ripening on cheese microstructure and its relationship
with caseins degradation and viscoelastic properties were analyzed, and results were compared with refrigerated
control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly
in the samples that were frozen before ripening. Scanning electron microscopy (SEM) showed that freezing
modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological
tests were performed at 50 C using oscillatory rheometry. G' increased with frequency and was higher for refrigerated
than for samples frozen before ripening, at the same ripening times; G' diminished as aging time increased,
although more rapidly for the samples frozen before ripening.
Keywords: freezing, Mozzarella cheese, linear viscoelasticity,