Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese

“…Within the storage treatments, protein-peptide levels were not significantly different between d 1 and 28. The results reported here are similar to those reported by Martin-Hernandez et al (1990), in which no significant changes in α S2 -CN and β-CN concentrations were found in soft goat cheese over the first 15 d of storage at 0 to 4°C, and by Jin and Park (1996) in which no significant hydrolysis of α S2 -CN occurred in soft goat cheese over 24 wk of storage. Jin and Park (1996) used SDS-PAGE to show that the protein profile of soft goat cheese changed significantly over 24 wk of storage and between storage temperatures of 4, 13, and 22°C.…”

“…Overall means for the soft cheeses were 58.4 ± 1.5% moisture, 15.6 ± 1.4% protein, 22.9 ± 1.6% fat, and 2.1 ± 0.4% salt. This is similar to the 58% moisture, 15% protein, and 21% fat previously reported for a rennet-set brined, soft caprine milk cheese (Martin-Hernandez et al, 1990).…”

Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures

“…Lipolysis in Cabrales cheese was not affected by frozen storage for up to 8 m before ripening, although it must be taken into account that this is a raw milk mould-ripened variety with a high lipase activity (Alonso, Juá rez, Ramos, & Martín-Á lvarez, 1987). Out of four caprine milk cheeses frozen for 4 m prior to ripening, only a surface-mould soft cheese variety exhibited enhanced lipolysis compared with control cheese (Martín-Herná ndez, Juá rez, Ramos, & Martín-Á lvarez, 1990).…”

The effect of storage temperature on blue cheese mechanical properties

“…These changes can be related to differences in free fatty acid composition and extent of proteolysis, which have been shown to be impacted by storage temperature (Kraggerud et al, ; Sheehan, O'Sullivan, & Guinee, ; Sihufe et al, ). Although the rheological and sensory properties of goat cheese were not significantly impacted by storage temperature (Martín‐Hernández, Juárez, Ramos, & Martín‐Alverez, ), this cheese has a significantly different microstructure than the other cheeses subjected to storage studies (e.g., Cheddar, Mozzarella), as it has a much denser protein network, smaller fat droplets, and is more homogeneous in appearance (Capellas, Mor‐Mur, Sendra, & Guamis, ; Rogers, McMahon, Daubert, Berry, & Foegeding, ; Tunick et al, ). There is general agreement in the literature that storage temperature does impact cheese physicochemical properties, functional properties, and sensory behaviors.…”