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Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese


Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese



Journal of food science 67(1): 126-129



ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.2002.tb11371.x

Most chemical components and water activity of an the Los Pedroches' brand ewes' milk cheese were not altered by frozen storage. Lactic acid concentration and pH were significantly different (p < 0.05) in control cheeses and those kept in frozen storage for 3 and 6 months from those stored for 9 months. Proteolysis continued slowly during frozen storage, with significantly higher rates of non protein nitrogen and amino acid nitrogen (p < 0.05) present at the end of the storage period. Counts of microorganisms, except for enterococci, tended to decrease during frozen storage. Freezing rates did not affect the chemical and microbiological characteristics studied.

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Accession: 003728703

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