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Article: Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese*
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2005
- Author:
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Copyright informationCopyright American Dairy Science Association Jun 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4°C for 28 d; frozen control (FC), stored at -20°C for 2 d before being thawed and aged in the same way as C cheese; and 3-mo frozen (3MF), or 6-mo frozen (6MF), stored at -20°C for 3 or 6 mo before being thawed and aged. Soft cheeses had fragile textures that showed minimal change after freezing or over 28 d of aging at 4°C. The only exceptions were the FC cheeses, which, after frozen storage and aging for 1 ...
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