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Journal of Dairy Science Vol. 79 No. 2 185-190
© 1996 by American Dairy Science Association ®
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Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese

N. C. Bertola 1, A. N. Califano 2, A. E. Bevilacqua 3, and N. E. Zaritzky 1

1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CONICET—Facultad de Ciencias Exactas, Universidad Nacional de la Plata, 47 y 116 (1900) La Plata, Argentina and Facultad de Ingeniería, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Argentina
2 Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CONICET—Facultad de Ciencias Exactas, Universidad Nacional de la Plata, 47 y 116 (1900) La Plata, Argentina
3 Facultad de Ingeniería, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Argentina

Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6 to 21 d at 4°C), ripening before or after freezing, freezing rate, and frozen storage (3 mo at –20°C) on characteristics of low moisture Mozzarella cheese. The results obtained were compared with unfrozen control samples, aged at 4°C between 6 and 42 d. When the final product was aged from 14 to 21 d at 4°C before consumption, low moisture Mozzarella cheese could be frozen and then store at –20°C without loss of quality.

Key Words: Mozzarella cheese • freezing • functional properties • apparent viscosity

Submitted on December 27, 1994
Accepted on August 22, 1995




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Y. W. Park, J. H. Lee, and S. J. Lee
Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses.
J Dairy Sci, March 1, 2006; 89(3): 862 - 871.
[Abstract] [Full Text] [PDF]


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Copyright © 1996 by the American Dairy Science Association ®.