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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24435
Acceder
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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 Técnicas2025-09-29T10:07:30Zoai: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:34982025-09-29 10:07:31.103CONICET 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
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score 13.069144

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