TEXTURAL AND CHEMICAL CHANGES DURING RIPENING OF PORT SALUT ARGENTINE LIGHT CHEESE WITH MILK PROTEINE CONCENTRATE AFTER FREEZING LONG PERIOD STORAGE

IVANA C. ALBERINI; MARÍA E. MICCOLO; AMELIA C. RUBIOLO

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 vol. 65 p. 45 - 51

0145-8892

Texture of a Port Salut Argentino light cheese with milk proteinconcentrate after 5 months of frozen storage was studied. Behavior of dynamicrheological measurements during ripening time (6, 20, 33, 47 and 68 days) withmaturation index was analyzed. At 68 days of ripening, moisture decreased by11% and total nitrogen content increased by 25% in frozen cheeses with respectto control cheeses.Between 6 and 68 days ofripening, maturation index was higher for frozen (17.8 ? 29.1) than control cheeses (4.4?11.6). G´ was higher than G* showingthat elastic behavior was dominant. Duringripening, these parameters decreased in control cheeses, but increased in frozen cheeses. Accordingto power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for bothfreezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and texturalcharacteristics.