Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period

Autores
Alberini, Ivana Cecilia; Miccolo, María Eugenia; Rubiolo, Amelia Catalina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Texture of a Port Salut Argentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8– 29.1) than control cheeses (4.4–11.6). G' was higher than G" showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics.
Fil: Alberini, Ivana Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Miccolo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Materia
Texture
Cheese
Freezing
Storage
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:11336/10042
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage periodAlberini, Ivana CeciliaMiccolo, María EugeniaRubiolo, Amelia CatalinaTextureCheeseFreezingStoragehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Texture of a Port Salut Argentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8– 29.1) than control cheeses (4.4–11.6). G' was higher than G" showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics.Fil: Alberini, Ivana Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaFil: Miccolo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaWiley2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10042Alberini, Ivana Cecilia; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period; Wiley; Journal Of Food Processing And Preservation; 39; 6; 1-2015; 1983-19910145-8892enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12438info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12438/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:44Zoai:ri.conicet.gov.ar:11336/10042instacron: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 09:59:44.439CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
title Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
spellingShingle Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
Alberini, Ivana Cecilia
Texture
Cheese
Freezing
Storage
title_short Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
title_full Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
title_fullStr Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
title_full_unstemmed Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
title_sort Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
dc.creator.none.fl_str_mv Alberini, Ivana Cecilia
Miccolo, María Eugenia
Rubiolo, Amelia Catalina
author Alberini, Ivana Cecilia
author_facet Alberini, Ivana Cecilia
Miccolo, María Eugenia
Rubiolo, Amelia Catalina
author_role author
author2 Miccolo, María Eugenia
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Texture
Cheese
Freezing
Storage
topic Texture
Cheese
Freezing
Storage
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Texture of a Port Salut Argentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8– 29.1) than control cheeses (4.4–11.6). G' was higher than G" showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics.
Fil: Alberini, Ivana Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Miccolo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
description Texture of a Port Salut Argentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8– 29.1) than control cheeses (4.4–11.6). G' was higher than G" showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/10042
Alberini, Ivana Cecilia; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period; Wiley; Journal Of Food Processing And Preservation; 39; 6; 1-2015; 1983-1991
0145-8892
url http://hdl.handle.net/11336/10042
identifier_str_mv Alberini, Ivana Cecilia; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period; Wiley; Journal Of Food Processing And Preservation; 39; 6; 1-2015; 1983-1991
0145-8892
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12438
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12438/abstract
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
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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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