Stabilisation du fromage de Camembert par congélation

Jarmul, I.; Reps, A.; Wiśniewska, Krystyna; Jedrychowski, L.

doi:10.1051/lait:1985649-65015

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Study Of Fat Characteristics1

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1987

1996

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Cited by 6 publications

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“…Woo & Lindsay (1984) stored lipase-containing butter at -28°C and reported that storage at that temperature did not alter the FFA content. Conversely, Jarmul et al (1985) found considerably higher FFA index values in Camembert cheese stored at -27°C prior to ripening.…”

Section: Study Of Fat Characteristicsmentioning

confidence: 70%

Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses

Alonso

Juárez

Ramos

et al. 1987

Int J of Food Sci Tech

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Sum ma ryThe physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at -20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.

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Section: Study Of Fat Characteristicsmentioning

confidence: 70%