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37 .   Effect of different refrigeration treatments on the physicochemical characteristics of raw goat milk curd-style cheese

Authors: Eugenia Mihaela Pricop, Mona Elena Popa

Volume 18, Issue 2;
Pages: 175-180;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The aim of this experimental study was to establish the effect of freezing rate on the quality of goat curd – style cheese. After 3 month of frozen storage, samples were slowly thawed at 4-6ºC and preserved at the same level of temperature for 15 days. The physicochemical parameters of the product were analyzed for the following treatments: 1- samples without freezing; 2- samples frozen at small freezing rate by natural convection of air; 3 – samples frozen by immersion in salt solution ;4 –samples frozen by deep freezing at -70ºC; 5 – samples frozen by very high freezing rate using liquid nitrogen immersion. The samples were analyzed during 15 days of storage at 4-6ºC for both types chilled and frozen-thawed curd cheese. In the first day after thawing, the chemical-physical parameters showed similar values, but different behavior was observed during storage period of the thawed samples. The results shows a significant statistic differences among the treatments related to physicochemical analysis performed on certain samples.

Keywords: Goat milk curd-style cheese, physicochemical analysis, freezing methods, freezing-thawing

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