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Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with M ilk P rotein C oncentrate after Long Frozen Storage Period
Author(s) -
Alberini Ivana C.,
Miccolo Maria E.,
Rubiolo Amelia C.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12438
Subject(s) - ripening , food science , rheology , chemistry , texture (cosmology) , materials science , composite material , image (mathematics) , artificial intelligence , computer science
Texture of a P ort S alut A rgentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8–29.1) than control cheeses (4.4–11.6). G ′ was higher than G ″ showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics. Practical Applications Texture is important to the consumer to determine the quality and preference of a cheese variety. The effect of freezing on physicochemical and rheological properties of cheeses was widely studied due to its importance over the texture. Freezing can be a useful methodology to transport cheeses to long‐distance commercial places without any modifications. This paper focuses on textural changes of P ort S alut A rgentino light cheese with milk protein concentrate after a long frozen storage period (5 months) and during the ripening time (expressed as maturation index). Relations between the power law parameters obtained from rheological measurements with maturation time were studied. Similar textural characteristics can be obtained during ripening after thawing for increasing commercial demand. The obtained results can be important to obtain equal cheese characteristics after being transported in frozen state.