HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Alichanidis, E. Articles by Vafopoulou, A. Search for Related Content PubMed Articles by Alichanidis, E. Articles by Vafopoulou, A.

Teleme Cheese from Deep-Frozen Curd

Department of Dairy Technology, University of Thessaloniki, Thessaloniki, Greece

ABSTRACT

The possibility of making Teleme cheese was examined with curd frozen and stored at –20° C for 1, 2, and 6 mo. The curd was frozen as soon as it was made from a mixture of 90% ewe's milk and 10% goat's milk

During ripening changes in the moisture, pH, titratable acidity, fat, lactose, total nitrogen, soluble nitrogen in 12% trichloroacetic acid (nonprotein nitrogen), soluble nitrogen at pH 4.6 (noncasein nitrogen) were followed as well as oxidation of fat. The flavor, body, and texture of the cheese were examined by a taste panel.

Cheese made from deep-frozen curd showed more extensive proteolysis and accelerated ripening than controls; differences depended on the duration of deep-frozen strorage.

None of the deep-frozen samples had any flavor defects, but the texture was inferior to that of controls because of crumbliness in the interior of the cheese.

If the defect of texture can be overcome, Teleme cheese from deep-frozen curd is commercially acceptable.