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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4261

Title: Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
Authors: Alvarenga, Nuno
Canada, João
Sousa, Isabel
Keywords: Serpa cheese
ewe
freezing
rheological properties
proteolysis
Issue Date: 2010
Publisher: Journal of Dairy Research
Citation: "Journal of Dairy Research". ISSN 0022-0299. 78 (2010) 80-87
Abstract: The effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheesesweremaintained frozen for 12 months. Cheeses were submitted to a slow or fast freezingmethod, and to different storage temperatures:-10 and-20 °C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G′1Hz) and loss tangent (tan δ1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of -20 °C.
Peer Reviewed: yes
URI: http://hdl.handle.net/10400.5/4261
ISSN: 0022-0299
Publisher version: DOI: 10.1017/S0022029910000841
Appears in Collections:DAIAT - Artigos de Revistas

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