Author： Bertola N.C. Califano A.N. Bevilacqua A.E. Zaritzky N.E.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.5, 1996-05, pp. : 470-474
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Abstract
Hardness, adhesiveness, cohesiveness, springiness and nonprotein nitrogen (NPN) content were used to assess the effects of aging time (6 to 21 d at 4 #°C), ripening before or after freezing, freezing rate and frozen storage (3 months at -20 #°C) on characteristics of low-moisture Mozzarella cheese. The results obtained were compared with unfrozen control samples, aged at 4 #°C for between 6 and 42 d. Freezing cheeses that had been ripened for about 14 d produced a product similar to refrigerated cheese at the same stage of aging. When cheese samples were frozen after 6 d of ripening, they were harder and the NPN content was greater than in refrigerated controls, even after aging the thawed samples for 8 more d.
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