Show simple item record

dc.contributor.authorTo, Chak Ming
dc.contributor.authorVermeir, Lien
dc.contributor.authorRebry, Ferre
dc.contributor.authorKerkaert, Barbara
dc.contributor.authorVan der Meeren, Paul
dc.contributor.authorGuinee, Tim
dc.date.accessioned2021-06-16T09:38:55Z
dc.date.available2021-06-16T09:38:55Z
dc.date.issued2020-07
dc.identifier.citationC. Ming To, L. Vermeir, F. Rebry, B. Kerkaert, P. Van der Meeren, T. P. Guinee, Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella, International Dairy Journal, 2020, 106, 104704; DOI: https://doi.org/10.1016/j.idairyj.2020.104704en_US
dc.identifier.urihttp://hdl.handle.net/11019/2436
dc.descriptionpeer-revieweden_US
dc.description.abstractLow–moisture part–skim (LMPS) mozzarella cheeses were held at 4 °C for 0, 2 or 8 d before freezing to −20 °C. The cheeses were frozen at a rate of 0.6, 2.0 or 8.0 °C h−1 and held frozen at −20 °C for 1, 6, 12 or 44 weeks. After freezing, cheeses were stored at 4 °C for 16–37 d, resulting in a total storage time at 4 °C (before and after freezing) of 24–37 d (frozen–thawed mozzarella). Control mozzarella was stored at 4 °C for 25–37 d. The control and frozen–thawed cheeses were assayed for composition, primary proteolysis, moisture distribution, texture profile analysis and melting characteristics after similar storage times at 4 °C. Freezing under the evaluated conditions resulted in reduced firmness of the unheated cheese but did not significantly affect the properties of the heated cheese. The results suggest that freezing may be effectively applied to control or extend the functional shelf–life of LMPS mozzarella shipped to long–distance markets.en_US
dc.description.sponsorshipFlanders' FOOD
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesInternational Dairy Journal;106
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectphysicochemicalen_US
dc.subjectfunctional propertiesen_US
dc.subjectlow–moistureen_US
dc.subjectpart–skimen_US
dc.subjectmozzarellaen_US
dc.titleImpact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarellaen_US
dc.typeArticleen_US
dc.embargo.terms2020/03/07en_US
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2020.104704
dc.contributor.sponsorFlemish Agency for Innovation & Entrepreneurshipen_US
dc.contributor.sponsorFund for Scientific Research – Flandersen_US
dc.contributor.sponsorGrantNumberHBC.2017.0297en_US
dc.source.volume106
dc.source.beginpage104704
refterms.dateFOA2021-03-07T00:00:00Z
dc.source.journaltitleInternational Dairy Journal


Files in this item

Thumbnail
Name:
Impact-of-freezing-on-the-phys ...
Size:
1.103Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record