Effect of the freezing process on as1-casein breakdown and textural parameters in Port Salut Argentino cheeses. Verdini, RA, Zorrilla, SE; Rubiolo, AC. ICEF 9. International Congress on Engineering and Food

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Montpelier, Francia

Congreso; International Congress on Engineering and Food; 2004

Centre International de Reserche Cientifique

Effect of the freezing process (freezing, frozen storage and thawing) on textural parameters and as1-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Control and frozen cheeses (frozen, stored at -22°C for 30 days and thawed) were ripened at 5°C for 1, 6, 13, 27, and 56 days. Samples were obtained at central and external zones. Caseins were analyzed using RP-HPLC. Asymptotic equilibrium modulus was obtained by stress-relaxation test. First order kinetics constants for as1-casein hydrolysis (Ka) and for decay of the asymptotic equilibrium modulus (KE) were obtained. The freezing process significantly increased Ka but did not affect KE. This process may modify the susceptibility of as1-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms. Sampling zone did not significantly affect Ka for control cheeses but affected KE in accordance to moisture content differences between the zones.