| Autor: |
Bertola, N.C., Califano, A.N., Bevilacqua, A.E., Zaritzky, N.E. |
| Zdroj: |
Journal of Dairy Science; February 1996, Vol. 79 Issue: 2 p185-190, 6p |
| Abstrakt: |
Apparent viscosity, free oil formation, and meltability 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 mo at –20°C) on characteristics of low moisture Mozzarella cheese. The results obtained were compared with unfrozen control samples, aged at 4°C between 6 and 42 d. When the final product was aged from 14 to 21 d at 4°C before consumption, low moisture Mozzarella cheese could be frozen and then store at –20°C without loss of quality. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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