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Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella Cheese
Author(s) -
GRAIVER N. G.,
ZARITZKY N. E.,
CALIFANO A. N.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13364.x
Subject(s) - ripening , mozzarella cheese , rheometry , rheology , food science , chemistry , microstructure , moisture , casein , cheese ripening , viscoelasticity , scanning electron microscope , materials science , composite material , crystallography , organic chemistry
The effect of freezing low‐moisture Mozzarella before ripening on cheese microstructure and its relationship with caseins degradation and viscoelastic properties were analyzed, and results were compared with refrigerated control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly in the samples that were frozen before ripening. Scanning electron microscopy (SEM) showed that freezing modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological tests were performed at 50 °C using oscillatory rheometry G’increased with frequency and was higher for refrigerated than for samples frozen before ripening, at the same ripening times; G’diminished as aging time increased, although more rapidly for the samples frozen before ripening.