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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