Effects of freezing, thawing, and shredding on low moisture, part-skim mozzarella cheese
Commercially manufactured low moisture, part-skim Mozzarella cheese (2.25-kg loaves) was either shredded or cut into 5- X 10- X 7-cm blocks. Shredded cheese and blocks were either frozen at -196 degrees C and stored at -70 degrees C or frozen and stored at -20 degrees C. Cheese was then thawed at ei...
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| Veröffentlicht in: | Journal of dairy science 1992-05, Vol.75 (5), p.1161-1166 |
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| creator | Oberg, C.J. (Weber State University, Ogden, UT) Merrill, R.K Brown, R.J Richardson, G.H |
| description | Commercially manufactured low moisture, part-skim Mozzarella cheese (2.25-kg loaves) was either shredded or cut into 5- X 10- X 7-cm blocks. Shredded cheese and blocks were either frozen at -196 degrees C and stored at -70 degrees C or frozen and stored at -20 degrees C. Cheese was then thawed at either 4.4, 12.8, or 25 degrees C. Samples were analyzed for stretch by helical viscometry, for melt by the modified tube test, and for cook color by reflectance colorimetry just prior to freezing and at 7, 14, 21, and 42 d of storage. Mozzarella cheese stored at 4.4 degrees C was used as the control. Shredding, freeze temperature, thaw temperature, and time of storage had no effect on cook color. Frozen cheese showed greater stretch than unfrozen cheese. Shredded cheese stretched more after frozen storage than unshredded cheese. Frozen shredded cheese melted less than frozen unshredded cheese. Cheese frozen at -20 degrees C melted more after frozen storage than cheese frozen at -196 degrees C. Cheese stored at 4.4 degrees C melted more than frozen cheese. Thawing temperature by itself had no effect on either stretch or melt. Stretch was greatest in Mozzarella cheese frozen at -196 degrees C, shredded, and held for at least 21 d. Melt was greatest in cheese in blocks, frozen at -20 degrees C, and stored for only a short time |
| doi_str_mv | 10.3168/jds.S0022-0302(92)77862-X |
| format | Article |
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(Weber State University, Ogden, UT) ; Merrill, R.K ; Brown, R.J ; Richardson, G.H</creator><creatorcontrib>Oberg, C.J. (Weber State University, Ogden, UT) ; Merrill, R.K ; Brown, R.J ; Richardson, G.H</creatorcontrib><description>Commercially manufactured low moisture, part-skim Mozzarella cheese (2.25-kg loaves) was either shredded or cut into 5- X 10- X 7-cm blocks. Shredded cheese and blocks were either frozen at -196 degrees C and stored at -70 degrees C or frozen and stored at -20 degrees C. Cheese was then thawed at either 4.4, 12.8, or 25 degrees C. Samples were analyzed for stretch by helical viscometry, for melt by the modified tube test, and for cook color by reflectance colorimetry just prior to freezing and at 7, 14, 21, and 42 d of storage. Mozzarella cheese stored at 4.4 degrees C was used as the control. Shredding, freeze temperature, thaw temperature, and time of storage had no effect on cook color. Frozen cheese showed greater stretch than unfrozen cheese. Shredded cheese stretched more after frozen storage than unshredded cheese. Frozen shredded cheese melted less than frozen unshredded cheese. Cheese frozen at -20 degrees C melted more after frozen storage than cheese frozen at -196 degrees C. Cheese stored at 4.4 degrees C melted more than frozen cheese. Thawing temperature by itself had no effect on either stretch or melt. Stretch was greatest in Mozzarella cheese frozen at -196 degrees C, shredded, and held for at least 21 d. Melt was greatest in cheese in blocks, frozen at -20 degrees C, and stored for only a short time</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(92)77862-X</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Am Dairy Sci Assoc</publisher><subject>ALMACENAMIENTO ; APTITUD PARA LA CONSERVACION ; APTITUDE A LA CONSERVATION ; Biological and medical sciences ; CONGELACION ; CONGELATION ; DECONGELATION ; DESCONGELACION ; Food industries ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; FUSION ; Milk and cheese industries. Ice creams ; PROPIEDADES FISICO-QUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; QUESO ; STOCKAGE ; TEMPERATURA ; TEMPERATURE ; VISCOSIDAD ; VISCOSITE</subject><ispartof>Journal of dairy science, 1992-05, Vol.75 (5), p.1161-1166</ispartof><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c417t-fe9bfc44e46e5ddd20778e4cdc2a54456d8f6089f9043e9ea18dc67bae4062583</citedby><cites>FETCH-LOGICAL-c417t-fe9bfc44e46e5ddd20778e4cdc2a54456d8f6089f9043e9ea18dc67bae4062583</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27869,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5309446$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Oberg, C.J. (Weber State University, Ogden, UT)</creatorcontrib><creatorcontrib>Merrill, R.K</creatorcontrib><creatorcontrib>Brown, R.J</creatorcontrib><creatorcontrib>Richardson, G.H</creatorcontrib><title>Effects of freezing, thawing, and shredding on low moisture, part-skim mozzarella cheese</title><title>Journal of dairy science</title><description>Commercially manufactured low moisture, part-skim Mozzarella cheese (2.25-kg loaves) was either shredded or cut into 5- X 10- X 7-cm blocks. Shredded cheese and blocks were either frozen at -196 degrees C and stored at -70 degrees C or frozen and stored at -20 degrees C. Cheese was then thawed at either 4.4, 12.8, or 25 degrees C. Samples were analyzed for stretch by helical viscometry, for melt by the modified tube test, and for cook color by reflectance colorimetry just prior to freezing and at 7, 14, 21, and 42 d of storage. Mozzarella cheese stored at 4.4 degrees C was used as the control. Shredding, freeze temperature, thaw temperature, and time of storage had no effect on cook color. Frozen cheese showed greater stretch than unfrozen cheese. Shredded cheese stretched more after frozen storage than unshredded cheese. Frozen shredded cheese melted less than frozen unshredded cheese. Cheese frozen at -20 degrees C melted more after frozen storage than cheese frozen at -196 degrees C. Cheese stored at 4.4 degrees C melted more than frozen cheese. Thawing temperature by itself had no effect on either stretch or melt. Stretch was greatest in Mozzarella cheese frozen at -196 degrees C, shredded, and held for at least 21 d. 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Ice creams</subject><subject>PROPIEDADES FISICO-QUIMICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>QUESO</subject><subject>STOCKAGE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNo9kMFqGzEQhkVpoa7bF-hJpSGk4HUlraSVjsE4TSCQQ2LwTcjSyLvueteR1pj66SvbISfNDJ_-GT6EflAyLalUvzc-TZ8JYawgJWE3mv2qKiVZsfyARlQwUZRUq49o9I58Rl9S2uSWMiJGaDkPAdyQcB9wiADHpltP8FDbw7mwncepjuB9bnHf4bY_4G3fpGEfYYJ3Ng5F-tts8-x4tBHa1mJXAyT4ij4F2yb49vaO0eJu_jK7Lx6f_jzMbh8Lx2k1FAH0KjjOgUsQ3ntG8v3AnXfMCs6F9CpIonTQhJegwVLlnaxWFjiRTKhyjH5ecnexf91DGsym38curzRUVRWRilGeKX2hXOxTihDMLjZbG_8ZSsxJpMkizVmkOVkympmzSLPMf6_eNtjkbBui7VyT3gNESTTnMmPXF6xu1vWhiWDS1rbtbr-ip_BKGGEolTSD3y9gsL2x65izFs-6JFSLqvwP6F-KQw</recordid><startdate>19920501</startdate><enddate>19920501</enddate><creator>Oberg, C.J. 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Ice creams</topic><topic>PROPIEDADES FISICO-QUIMICAS</topic><topic>PROPRIETE PHYSICOCHIMIQUE</topic><topic>QUESO</topic><topic>STOCKAGE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VISCOSIDAD</topic><topic>VISCOSITE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oberg, C.J. 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(Weber State University, Ogden, UT)</au><au>Merrill, R.K</au><au>Brown, R.J</au><au>Richardson, G.H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of freezing, thawing, and shredding on low moisture, part-skim mozzarella cheese</atitle><jtitle>Journal of dairy science</jtitle><date>1992-05-01</date><risdate>1992</risdate><volume>75</volume><issue>5</issue><spage>1161</spage><epage>1166</epage><pages>1161-1166</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Commercially manufactured low moisture, part-skim Mozzarella cheese (2.25-kg loaves) was either shredded or cut into 5- X 10- X 7-cm blocks. Shredded cheese and blocks were either frozen at -196 degrees C and stored at -70 degrees C or frozen and stored at -20 degrees C. Cheese was then thawed at either 4.4, 12.8, or 25 degrees C. Samples were analyzed for stretch by helical viscometry, for melt by the modified tube test, and for cook color by reflectance colorimetry just prior to freezing and at 7, 14, 21, and 42 d of storage. Mozzarella cheese stored at 4.4 degrees C was used as the control. Shredding, freeze temperature, thaw temperature, and time of storage had no effect on cook color. Frozen cheese showed greater stretch than unfrozen cheese. Shredded cheese stretched more after frozen storage than unshredded cheese. Frozen shredded cheese melted less than frozen unshredded cheese. Cheese frozen at -20 degrees C melted more after frozen storage than cheese frozen at -196 degrees C. Cheese stored at 4.4 degrees C melted more than frozen cheese. Thawing temperature by itself had no effect on either stretch or melt. Stretch was greatest in Mozzarella cheese frozen at -196 degrees C, shredded, and held for at least 21 d. Melt was greatest in cheese in blocks, frozen at -20 degrees C, and stored for only a short time</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.S0022-0302(92)77862-X</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 1992-05, Vol.75 (5), p.1161-1166 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_proquest_journals_1877068214 |
| source | Periodicals Index Online; Access via ScienceDirect (Elsevier); EZB-FREE-00999 freely available EZB journals |
| subjects | ALMACENAMIENTO APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences CONGELACION CONGELATION DECONGELATION DESCONGELACION Food industries FROMAGE Fundamental and applied biological sciences. Psychology FUSION Milk and cheese industries. Ice creams PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE QUESO STOCKAGE TEMPERATURA TEMPERATURE VISCOSIDAD VISCOSITE |
| title | Effects of freezing, thawing, and shredding on low moisture, part-skim mozzarella cheese |
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