Effect of Freezing and Frozen Storage on the Sensorial Characteristics of Los Pedroches, a Spanish Ewe Cheese

Abstract

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.

Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese

“…The total amount of free amino acids decreases significantly (P<0.05) in frozen stored Kashkaval samples compared to the control. Enhanced proteolysis during ripening of thawed cheeses was [20,22,24]. According to Kasprzak et al [12], the main factors contributing to such increased proteolysis are the changes in casein structure, release of endoenzymes from ruptured bacterial cells and partial destruction of the microflora that uses the amino acids released by aminopeptidases.…”

“…It has been established that the maintenance of quality of cheeses during frozen storage depends on a number of factors, e.g. refrigeration and storage conditions [7,8,17,22], composition and aging time of the product [5,13,25], etc. The proteolysis during ripening and frozen storage is of primary importance for cheese quality.…”

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

“…The panellists had been trained with commercial samples of cheese according to ISO norm 8586-1 (ISO, 1993) and with the recommendations of Tejada et al (2000). Testing was carried out in a tasting room equipped as specified in ISO Standard 8589 (ISO, 2007).…”

Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

“…To circumvent this seasonal shortage, various attempts based on freezing of curd or cheese, moulded to its final size and shape, have been undertaken (Alichanidis, Polychroniadou, Tzanetakis, & Vafopoulou, 1981;Fontecha, Peláez, Juárez, & Martín-Hernández, 1994;Sendra, MorMur, Pla, & Guamis, 1999;Tejada et al, 2000). The objective of these studies, to market cheese of uniform characteristics throughout the year by stopping or at least retarding the biochemical changes occurring during ripening of cheese made in peak production months, was generally achieved.…”