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Article: Effects of Frozen and Refrigerated Storage on Organic Acid Profiles of Goat Milk Plain Soft and Monterey Jack Cheeses
- Article from:
- Journal of Dairy Science
- Article date:
- March 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Mar 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The effects of 6 mo of freezing and refrigeration on organic acid profiles of 2 types of goat milk cheese [plain soft (PS) and Monterey Jack (MJ)] were studied in comparison with those of a nonfrozen control (NFC). Three lots of commercial PS cheeses were purchased, and 3 lots of MJ cheeses were manufactured at the University dairy plant. Each lot of the 2 types of cheeses was subdivided into 4 equal portions, and one subsample of each cheese was immediately stored at 4°C as the NFC for 0, 14, and 28 d. The other 3 were immediately frozen (-20°C) for 0, 3, and 6 mo (0MF, 3MF, and 6MF) and subsequently thawed the next day at 40°C. The samples were then stored at 4°C for 0, 14, ...