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Article: Frozen storage negatively impacts texture of Monterey Jack caprine milk cheese.
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2005
CopyrightCOPYRIGHT 2005 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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There is a demand for a consistent year-round supply of caprine milk products, but the dairy goat industry is limited by seasonal milk production. With this in mind, USDA-ARS scientists and colleagues from Fort Valley (Georgia) State University evaluated the impact of extended frozen storage on the rheological and proteolytic properties of semi-hard Monterey Jack caprine milk cheese. They wanted to determine the potential for extending the product's marketability.
Milk from Fort Valley State University's dairy goat herd was used to process Monterey Jack cheese. Cheeses were aged at 4 C for six weeks before they underwent four storage treatments: unfrozen fresh ...
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