Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
- Autores
- Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana
- Año de publicación
- 2008
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing method and of the frozen storage of samples on the microstructure of Mozzarella cheese was studied. Slabs (2 10 10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4 C, 90 min; frozen samples: 15 C, 180 min). Half of the frozen samples were immediately thawed at 4 C. The other half was stored at 20 C for 2 months and then was thawed at 4 C (frozen-stored samples). Samples were stored at 4 C and assayed at 1, 14 and 41 days. Although the immersion freezing of Mozzarella cheese affects its microstructure, only small differences were observed in the frozen-stored samples compared to control and frozen samples. Those differences consisted on less defined honey-comb appearance and the presence of small cracks at 41 days of ripening in the frozen-stored samples. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.
Fil: Ribero, Gustavo Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina - Materia
-
Mozzarella Cheese
Microstructure
Immersion Freezing
Salting - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/24435
Ver los metadatos del registro completo
id |
CONICETDig_38b10fb4cdad9290dd41c6ca535cfb30 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/24435 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storageRibero, Gustavo GabrielRubiolo, Amelia CatalinaZorrilla, SusanaMozzarella CheeseMicrostructureImmersion FreezingSaltinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing method and of the frozen storage of samples on the microstructure of Mozzarella cheese was studied. Slabs (2 10 10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4 C, 90 min; frozen samples: 15 C, 180 min). Half of the frozen samples were immediately thawed at 4 C. The other half was stored at 20 C for 2 months and then was thawed at 4 C (frozen-stored samples). Samples were stored at 4 C and assayed at 1, 14 and 41 days. Although the immersion freezing of Mozzarella cheese affects its microstructure, only small differences were observed in the frozen-stored samples compared to control and frozen samples. Those differences consisted on less defined honey-comb appearance and the presence of small cracks at 41 days of ripening in the frozen-stored samples. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.Fil: Ribero, Gustavo Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2008-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24435Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage; Elsevier; Journal of Food Engineering; 91; 4; 10-2008; 516-5200260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.09.029info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877408004901info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:55Zoai:ri.conicet.gov.ar:11336/24435instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:55.334CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
title |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
spellingShingle |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage Ribero, Gustavo Gabriel Mozzarella Cheese Microstructure Immersion Freezing Salting |
title_short |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
title_full |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
title_fullStr |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
title_full_unstemmed |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
title_sort |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage |
dc.creator.none.fl_str_mv |
Ribero, Gustavo Gabriel Rubiolo, Amelia Catalina Zorrilla, Susana |
author |
Ribero, Gustavo Gabriel |
author_facet |
Ribero, Gustavo Gabriel Rubiolo, Amelia Catalina Zorrilla, Susana |
author_role |
author |
author2 |
Rubiolo, Amelia Catalina Zorrilla, Susana |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Mozzarella Cheese Microstructure Immersion Freezing Salting |
topic |
Mozzarella Cheese Microstructure Immersion Freezing Salting |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing method and of the frozen storage of samples on the microstructure of Mozzarella cheese was studied. Slabs (2 10 10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4 C, 90 min; frozen samples: 15 C, 180 min). Half of the frozen samples were immediately thawed at 4 C. The other half was stored at 20 C for 2 months and then was thawed at 4 C (frozen-stored samples). Samples were stored at 4 C and assayed at 1, 14 and 41 days. Although the immersion freezing of Mozzarella cheese affects its microstructure, only small differences were observed in the frozen-stored samples compared to control and frozen samples. Those differences consisted on less defined honey-comb appearance and the presence of small cracks at 41 days of ripening in the frozen-stored samples. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese. Fil: Ribero, Gustavo Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina |
description |
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing method and of the frozen storage of samples on the microstructure of Mozzarella cheese was studied. Slabs (2 10 10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4 C, 90 min; frozen samples: 15 C, 180 min). Half of the frozen samples were immediately thawed at 4 C. The other half was stored at 20 C for 2 months and then was thawed at 4 C (frozen-stored samples). Samples were stored at 4 C and assayed at 1, 14 and 41 days. Although the immersion freezing of Mozzarella cheese affects its microstructure, only small differences were observed in the frozen-stored samples compared to control and frozen samples. Those differences consisted on less defined honey-comb appearance and the presence of small cracks at 41 days of ripening in the frozen-stored samples. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-10 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/24435 Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage; Elsevier; Journal of Food Engineering; 91; 4; 10-2008; 516-520 0260-8774 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/24435 |
identifier_str_mv |
Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage; Elsevier; Journal of Food Engineering; 91; 4; 10-2008; 516-520 0260-8774 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.09.029 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877408004901 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1842269550177943552 |
score |
13.13397 |