High-moisture Mozzarella cheese is a soft, fresh cheese characterized by a short shelf-life, but a freezing process can be effective for improving its storability. In this study, the effects of two freezing/thawing methods (the presence or absence of a covering liquid during the process), three freezing conditions (ranging from −40 °C, 4.1 ± 0.6 m/s, to −25 °C, 1.3 ± 0.2 m/s) and two thawing conditions (+4 °C, 1.3 ± 0.2 m/s, +4 °C, 4.1 ± 0.6 m/s) were evaluated on Mozzarella cheese characteristics. Cheeses with a covering liquid were characterized by water absorption during thawing, lower water holding capacity, softer texture and lower rheological moduli. Frozen/thawed cheeses without the covering liquid and stored overnight with a new covering liquid, despite having a lower juiciness, were characterized by a lower degree of freezing-induced modifications and were more similar to the fresh cheese. Cheese properties were not largely affected by the freezing/thawing conditions considered here. Freezing high-moisture Mozzarella cheese has a small impact on a product's properties if it is performed without a covering liquid and is followed by an overnight rehydration step in a fresh covering liquid. Therefore, this should be the preferred method to obtain the best quality results.

Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties / Alinovi, M.; Mucchetti, G.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 124:(2020). [10.1016/j.lwt.2020.109137]

Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties

Alinovi M.
;
Mucchetti G.
2020-01-01

Abstract

High-moisture Mozzarella cheese is a soft, fresh cheese characterized by a short shelf-life, but a freezing process can be effective for improving its storability. In this study, the effects of two freezing/thawing methods (the presence or absence of a covering liquid during the process), three freezing conditions (ranging from −40 °C, 4.1 ± 0.6 m/s, to −25 °C, 1.3 ± 0.2 m/s) and two thawing conditions (+4 °C, 1.3 ± 0.2 m/s, +4 °C, 4.1 ± 0.6 m/s) were evaluated on Mozzarella cheese characteristics. Cheeses with a covering liquid were characterized by water absorption during thawing, lower water holding capacity, softer texture and lower rheological moduli. Frozen/thawed cheeses without the covering liquid and stored overnight with a new covering liquid, despite having a lower juiciness, were characterized by a lower degree of freezing-induced modifications and were more similar to the fresh cheese. Cheese properties were not largely affected by the freezing/thawing conditions considered here. Freezing high-moisture Mozzarella cheese has a small impact on a product's properties if it is performed without a covering liquid and is followed by an overnight rehydration step in a fresh covering liquid. Therefore, this should be the preferred method to obtain the best quality results.
2020
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties / Alinovi, M.; Mucchetti, G.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 124:(2020). [10.1016/j.lwt.2020.109137]
File in questo prodotto:
File Dimensione Formato  
1-s2.0-S0023643820301250-main.pdf

solo utenti autorizzati

Tipologia: Versione (PDF) editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 1.86 MB
Formato Adobe PDF
1.86 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
LWT-D-19-03141R1.pdf

accesso aperto

Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 2.39 MB
Formato Adobe PDF
2.39 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2872478
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 28
  • ???jsp.display-item.citation.isi??? 24
social impact