Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese

Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina

doi:10.1016/j.idairyj.2010.12.003

Cited by 12 publications

(16 citation statements)

References 33 publications

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“…Meza et al . (, ) reported for low‐fat soft cheeses held in frozen storage for 33 days, a maturation index from 4.1 to 13.0 at 1 and 76 days of ripening, respectively, and no significant moisture differences. On the other hand, Verdini et al .…”

Section: Resultsmentioning

confidence: 93%

“…Frequency dependence of G′ and G″ (on log‐log scale) was nearly lineal in the range of 0.0628–62.8 rad/s for frozen and control cheeses as reported by Meza et al . ().…”

Section: Resultsmentioning

confidence: 97%

“…The experimental conditions used for Port Salut Argentino light with MPC to determine the region of linear viscoelasticity were the same as indicated by Meza et al . (, ). Values of |G*| at any ripening time were not affected by the applied stress at a frequency of 62.8 rad/s.…”

Section: Resultsmentioning

confidence: 99%

“…Sampling procedure was performed in duplicate as described by Meza et al . (). From the original cheese it was obtained a central rectangular piece (7 cm × 7 cm × 30 cm) that was divided in three pieces.…”

Section: Methodsmentioning

confidence: 97%

“…Meza et al . (), who worked with a low‐fat soft cheese containing microparticulated whey proteins as fat replacer, reported that the freezing process contributes to the viscoelastic behavior during the ripening, improves the structural characteristics and extends the shelf life of the cheeses.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period

Alberini

Miccolo

Rubiolo

2015

Journal of Food Processing and Preservation

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Texture of a Port Salut Argentino 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 APPLICATIONSTexture 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 Port Salut Argentino 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.

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Section: Resultsmentioning

confidence: 93%

“…Frequency dependence of G′ and G″ (on log‐log scale) was nearly lineal in the range of 0.0628–62.8 rad/s for frozen and control cheeses as reported by Meza et al . ().…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period

Alberini

Miccolo

Rubiolo

2015

Journal of Food Processing and Preservation

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Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2013

Dairy Sci. & Technol.

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International audienceFreezing was proposed as an alternative preservation technique to extend the shelf life of soft cheeses. However, the freezing process (freezing, frozen storage, and thawing) can affect a number of cheese quality parameters, such as the water-soluble nitrogen content at pH 4.6, which is related to the maturation index of cheeses. The objective of this work was to assess the effect of the freezing process prior to ripening of low-fat soft cheese containing microparticulated whey proteins as fat replacer. The freezing process consisted of freezing at −25 °C, frozen storage at −25 °C during 33 days, and thawing at 6 °C. Refrigerated cheeses, stored at 6 °C, were selected as control samples. High-performance liquid chromatography was used for analyzing the evolution of peptides present in the water-soluble fraction at pH 4.6 at different ripening times. Principal component analysis was applied to reduce the dimensionality of the data obtained from chromatograms. Results indicated that peptide profile was affected by the freezing process. Areas of peaks with hydrophilic characteristics increased during the ripening time, from 1 to 48 days, in both refrigerated and frozen cheeses. Furthermore, areas of hydrophilic peaks were higher in frozen cheeses than in refrigerated cheeses at 21 and 48 days of maturation. However, areas of peaks with hydrophobic characteristics increased in refrigerated cheeses but stayed invariable in frozen cheeses during all the studied ripening periods. In this case, areas of hydrophobic peaks were lower in frozen cheeses than in refrigerated cheeses at the same day of ripening time

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Pasta-Filata Cheeses

McMahon

Oberg

2017

Cheese

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Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese

Cited by 12 publications

References 33 publications

Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period

Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period

Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

Pasta-Filata Cheeses

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