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Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese^*

¹ Dairy Processing and Products Research Unit, Eastern Regional Research Center, USDA, ARS, Wyndmoor, PA 19038
² Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030

Corresponding author: Diane L. Van Hekken; e-mail: dvanhekken{at}errc.ars.usda.gov.

Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4°C for 28 d; frozen control (FC), stored at –20°C for 2 d before being thawed and aged in the same way as C cheese; and 3-mo frozen (3MF), or 6-mo frozen (6MF), stored at –20°C for 3 or 6 mo before being thawed and aged. Soft cheeses had fragile textures that showed minimal change after freezing or over 28 d of aging at 4°C. The only exceptions were the FC cheeses, which, after frozen storage and aging for 1 d at 4°C, were significantly softer than the other cheeses, and less chewy than the other frozen cheeses. Moreover, after 28 d of aging at 4°C, the FC cheeses tended to have the lowest viscoelastic values. Slight variation was noted in protein distribution among the storage treatment, although no significant proteolysis occurred during refrigerated aging. The creation and removal of ice crystals in the cheese matrix and the limited proteolysis of the caseins showed only slight impact on cheese texture, suggesting that frozen storage of soft cheeses may be possible for year-round supply with minimal loss of textural quality.

Key Words: caprine milk cheese • frozen storage • proteolysis • rheology

Abbreviation key: C = refrigerated control, FC = frozen control, G' = elastic modulus, G'' = viscous modulus, 3MF = 3-mo frozen, 6MF = 6-mo frozen, TPA = texture profile analysis