English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/116142
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

AuthorsJuárez, Manuela ; Ramos, Mercedes ; Martín Álvarez, Pedro J.; Martín-Hernández, M. C.
Issue Date1990
PublisherSpringer
CitationZeitschrift fur Lebensmittel -Untersuchung und -Forschung 190: 325- 330 (1990)
AbstractPhysicochemical and organoleptic properties were studied in two batches of four different types of goat's milk cheese: fresh, washed curd, soft with surface flora, and Majorero, frozen for four months prior to ripening and/or chilled storage. Frozen storage did not produce significant changes in the rheological or sensory characteristics of the cheeses, except in the case of fresh cheese, the textural characteristics of which were adversely affected. The level of proteolysis, estimated from the amino-acid nitrogen, was higher in the pre-frozen washed curd, soft with surface flora, and Majorero cheeses. The level of lipolysis was comparable, except in the soft cheese with surface flora, which presented higher levels of free fatty acids when stored frozen before ripening. © 1990 Springer-Verlag.
URIhttp://hdl.handle.net/10261/116142
DOI10.1007/BF01184501
Identifiersdoi: 10.1007/BF01184501
issn: 0044-3026
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.