Initial freezing point of Mozzarella cheese

Autores
Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The initial freezing point in unsalted fresh Mozzarella cheese was measured. The influence of the water-soluble solids on the freezing point depression of unsalted Mozzarella cheese was analyzed. Central temperature profiles and the initial freezing point of unsalted cylindrical cheese samples (1 cm radius; 3 cm height) were determined. A lyophilized aqueous extract of the soluble solids at pH 4.6 was obtained from the unsalted cheese. Initial freezing points of the solutions, prepared with a concentration of soluble solids similar to the one occluded in unsalted cheese matrix and different NaCl concentrations, were determined. Initial freezing points of the unsalted cheese were in the range of -1.2 to -2.4 ºC, while a value of -1.7 ± 0.1 0C was observed in the solution of soluble solids without NaCl. Moreover, the initial freezing points of the solutions of soluble solids and NaCl showed an additional depression of approximately -1.7 0C compared to the initial freezing point of NaCl solutions. Therefore, it was clearly shown that not only NaCl but also the other soluble solids present in the aqueous phase significantly contribute to the freezing point depression 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
Freezin Pint
Mozzarella Cheese
Measurement
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:11336/22736
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Initial freezing point of Mozzarella cheeseRibero, Gustavo GabrielRubiolo, Amelia CatalinaZorrilla, SusanaFreezin PintMozzarella CheeseMeasurementThe initial freezing point in unsalted fresh Mozzarella cheese was measured. The influence of the water-soluble solids on the freezing point depression of unsalted Mozzarella cheese was analyzed. Central temperature profiles and the initial freezing point of unsalted cylindrical cheese samples (1 cm radius; 3 cm height) were determined. A lyophilized aqueous extract of the soluble solids at pH 4.6 was obtained from the unsalted cheese. Initial freezing points of the solutions, prepared with a concentration of soluble solids similar to the one occluded in unsalted cheese matrix and different NaCl concentrations, were determined. Initial freezing points of the unsalted cheese were in the range of -1.2 to -2.4 ºC, while a value of -1.7 ± 0.1 0C was observed in the solution of soluble solids without NaCl. Moreover, the initial freezing points of the solutions of soluble solids and NaCl showed an additional depression of approximately -1.7 0C compared to the initial freezing point of NaCl solutions. Therefore, it was clearly shown that not only NaCl but also the other soluble solids present in the aqueous phase significantly contribute to the freezing point depression 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; ArgentinaElsevier2007-12info: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/11336/22736Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Initial freezing point of Mozzarella cheese; Elsevier; Journal of Food Engineering; 81; 1; 12-2007; 157-1610260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.10.017info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877406006510?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:05Zoai:ri.conicet.gov.ar:11336/22736instacron: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 09:46:05.916CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Initial freezing point of Mozzarella cheese
title Initial freezing point of Mozzarella cheese
spellingShingle Initial freezing point of Mozzarella cheese
Ribero, Gustavo Gabriel
Freezin Pint
Mozzarella Cheese
Measurement
title_short Initial freezing point of Mozzarella cheese
title_full Initial freezing point of Mozzarella cheese
title_fullStr Initial freezing point of Mozzarella cheese
title_full_unstemmed Initial freezing point of Mozzarella cheese
title_sort Initial freezing point of Mozzarella cheese
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 Freezin Pint
Mozzarella Cheese
Measurement
topic Freezin Pint
Mozzarella Cheese
Measurement
dc.description.none.fl_txt_mv The initial freezing point in unsalted fresh Mozzarella cheese was measured. The influence of the water-soluble solids on the freezing point depression of unsalted Mozzarella cheese was analyzed. Central temperature profiles and the initial freezing point of unsalted cylindrical cheese samples (1 cm radius; 3 cm height) were determined. A lyophilized aqueous extract of the soluble solids at pH 4.6 was obtained from the unsalted cheese. Initial freezing points of the solutions, prepared with a concentration of soluble solids similar to the one occluded in unsalted cheese matrix and different NaCl concentrations, were determined. Initial freezing points of the unsalted cheese were in the range of -1.2 to -2.4 ºC, while a value of -1.7 ± 0.1 0C was observed in the solution of soluble solids without NaCl. Moreover, the initial freezing points of the solutions of soluble solids and NaCl showed an additional depression of approximately -1.7 0C compared to the initial freezing point of NaCl solutions. Therefore, it was clearly shown that not only NaCl but also the other soluble solids present in the aqueous phase significantly contribute to the freezing point depression 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 initial freezing point in unsalted fresh Mozzarella cheese was measured. The influence of the water-soluble solids on the freezing point depression of unsalted Mozzarella cheese was analyzed. Central temperature profiles and the initial freezing point of unsalted cylindrical cheese samples (1 cm radius; 3 cm height) were determined. A lyophilized aqueous extract of the soluble solids at pH 4.6 was obtained from the unsalted cheese. Initial freezing points of the solutions, prepared with a concentration of soluble solids similar to the one occluded in unsalted cheese matrix and different NaCl concentrations, were determined. Initial freezing points of the unsalted cheese were in the range of -1.2 to -2.4 ºC, while a value of -1.7 ± 0.1 0C was observed in the solution of soluble solids without NaCl. Moreover, the initial freezing points of the solutions of soluble solids and NaCl showed an additional depression of approximately -1.7 0C compared to the initial freezing point of NaCl solutions. Therefore, it was clearly shown that not only NaCl but also the other soluble solids present in the aqueous phase significantly contribute to the freezing point depression of Mozzarella cheese.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
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/11336/22736
Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Initial freezing point of Mozzarella cheese; Elsevier; Journal of Food Engineering; 81; 1; 12-2007; 157-161
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22736
identifier_str_mv Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Initial freezing point of Mozzarella cheese; Elsevier; Journal of Food Engineering; 81; 1; 12-2007; 157-161
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.2006.10.017
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877406006510?via%3Dihub
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 13.13397

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