INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Effect of freezing conditions on melted functional properties of low moisture Mozzarella cheese
Autor/es:
BERTOLA, NORA; CALIFANO A.; BEVILACQUA A.; ZARITZKY NOEMI
Revista:
JOURNAL OF DAIRY SCIENCE
Editorial:
AMER DAIRY SCIENCE ASSOC-ADSA
Referencias:
Lugar: Champaign, Illinois; Año: 1996 vol. 79 p. 185 - 190
ISSN:
0022-0302
Resumen:
Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6to 21 d at 4°C), ripening before or after freezing,freezing rate, and frozen storage (3 mo at -20°C) on characteristics of low moisture Mozzarella cheese.The results obtained were compared with unfrozen control samples, aged at 4°C between 6 and 42 d.When the final product was aged from 14 to 21 d at 4°C before consumption, low moisture Mozzarellacheese could be frozen and then stored at -20°C without loss of quality.
