Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese

European Food Research and Technology

Volumn 203, Issue 3, 1996, Pages 245-251

  Fontecha, Javier ^a   Kaláb, Miloslav ^b   Medina, Jose A ^c   Peláez, Carmen ^a   Juárez, Manuela ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Cheese microstructure; Cheese texture; Ewe's milk cheese; Freezing; Frozen storage

Indexed keywords

EID: 53349101497     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/BF01192872     Document Type: Article

References (35)

1. Burkhalter G (1973) Schweiz Käseunion 99: 41-47
2. International Institute of Refrigeration (1986) Recommendations for the processing and handling of frozen foods, 3rd edn. F-75017. International Institute of Refrigeration, Paris, France
3. Young P (1987) Sheep Dairy News 4: 41-47
4. Hôte-Baudart E (1969) Proceeding of XII International Congress of Refrigeration, Madrid. International Institute of Refrigeration, Paris, France. C-3, pp 517-540
5. Jarmul I, Reps A, Wisniewska K, Jedrychowski J (1985) Lait 65: 213-219
6. Thomas MA, Newell G, Abad G (1980) J Food Technol 15: 599-605
7. Alonso L, Juárez M, Ramos M, Martín-Alvárez PJ (1987) Int J Food Sci Technol 22: 525-534
8. Dalles T, Kalatzopoulos G, Kehagias C (1984) Freezing preservation of soft cheeses with and without moulds from goats and sheeps milk. Elsevier, London, pp 740-744
9. Filchakova N, Pankova RI, Mishenina ZA, Ovcharova G (1983) Proceeding of XVI International Congress of Refrigeration, Paris. International Institute of Refrigeration, Paris, France. C-2, pp 502-506
10. Fontecha J, Peláez C, Juárez M, Martín- Hernández MC (1994) J Dairy Res 61: 133-142
11. Martín-Hernández MC, Juárez M, Ramos M, Martín-Alvárez PJ (1990) Z Lebensm Unters Forsch 190: 325-330
12. Oberg CJ, Merrill RK, Brown RJ, Richardson GH (1992) J Dairy Sci 75: 1161-1166
13. Alichanidis E, Polychroniadou A, Tzanetakis N, Vafopoulu A (1981) J Dairy Sci 64: 732-739
14. Rishoi HA, Riekens JA, Meyer RI (1959) J Dairy Sci 42: 909
15. Peláez C (1983) Alimentaria 144: 19-25
16. Epstein I, Cogan U, Calmanovici E (1978) Brief communications in: Congrilait (ed) 20th International Dairy Congress, Paris, France, p. 1018
17. Filchakova N, Pankova RI, Ovcharova G, Rubina EA, Gorshkov AI (1984) Kholodilnaya Tekhnika 2: 48-55
18. Fenema O (1972) In: Western milk ice cream news. Freezing of cheese pros and cons. Leete, Greebrae, Calif., USA, p 20
19. Green ML, Turvey A, Hobbs DG (1981) J Dairy Res 48: 343-355
20. Kimber AM, Brooker BE, Hobbs DG, Prentice JH (1974) J Dairy Res 41: 389-396
21. Eino MF, Biggs DA, Irvine DM, Stanley DW (1979) Can Inst Food Sci Technol J 12: 149-153
22. Emmons DB, Kalab M, Larmond E, Lowrie RJ (1980) J Texture Stud 11: 15-34
23. Kalab M (1977) Milchwissenschaft 32: 449-458
24. Creamer LK, Olson LF (1982) J Food Sci 47: 631-636
25. Amantea GF, Skura BJ, Nakai S (1986) J Food Sci 51: 912-918
26. Chen AH, Larkin JW, Clark CJ, Irwin WE (1979) J Dairy Sci 62: 901-907
27. Hansson VE, Olson H, Sjöström G (1966) Milchwissenschaft 21: 231-236
28. Gavaric DJ, Carie M, Kaláb M (1989) Food Microstruct 8: 53-66-
29. Glauert AM (1975) Fixation, dehydration and embedding of biological specimens. North-Holland, Oxford, pp 123-176
30. Reynols ES (1963) J Cell Biol 17: 208-212
31. Fernandez Del Pozo B, Gaya P, Medina M, Rodriguez-Marín A, Nuñez M (1988) J Dairy Res 55: 457-464
32. Alonso L (1985) Estudio de las características fisico-químicas de queso Cabrales a lo largo de la maduración. Congelación de cuajadas. PhD Thesis. Madrid Complutense University
33. Martín-Hernández MC (1988) Estudio de las características fisico-químicas de queso de cabra fresco y semicurado. Efecto del proceso de congelación. PhD Thesis. Madrid Complutense University
34. Olson NF (1982) In: 19th Annual Marschall Seminar, Madison, Wis., p 1
35. Fontecha J, Bellanato J, Juárez M (1993) J Dairy Sci 76: 3303-3309