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Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
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Resumo(s)
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.
Descrição
Palavras-chave
Serpa cheese ewe freezing rheological properties proteolysis
Contexto Educativo
Citação
"Journal of Dairy Research". ISSN 0022-0299. 78 (2010) 80-87