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EFFECT OF FREEZING AND FROZEN STORAGE ON THE SENSORIAL CHARACTERISTICS OF LOS PEDROCHES, A SPANISH EWE CHEESE
Author(s) -
TEJADA L.,
GÓMEZ R.,
VIOQUE M.,
SÁNCHEZ E.,
MATA C.,
FERNÁNDEZSALGUERO J.
Publication year - 2000
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2000.tb00270.x
Subject(s) - food science , odor , flavor , chemistry , organic chemistry
The aim of the present work was to study the sensorial characteristics of Los Pedroches cheese after freezing, monitoring the effects of the speed and time of frozen storage. Changes were observed in the hardness, creaminess and eyes of cheeses after 3‐months frozen storage. The paste hardened, becoming less creamy, and the number and size of the eyes decreased substantially. However, these attributes remained unchanged during storage periods of up to 9 months. Odor, flavor intensity, acidity and grainy were modified as a consequence of frozen storage. The speed of the freezing process only affected the grainy of the cheese; this was greater in slowly‐frozen cheeses.