Hostname: page-component-848d4c4894-4hhp2 Total loading time: 0 Render date: 2024-05-14T23:35:29.366Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese

Published online by Cambridge University Press:  10 January 2011

Nuno Alvarenga ,
João Canada  and
Isabel Sousa
Nuno Alvarenga*
Affiliation:
Polytechnic Institute of Beja, Escola Superior Agrária, ADCTA, Rua Pedro Soares, Apartado 6158, 7801-908 Beja, Portugal
João Canada
Affiliation:
Polytechnic Institute of Beja, Escola Superior Agrária, ADCTA, Rua Pedro Soares, Apartado 6158, 7801-908 Beja, Portugal
Isabel Sousa
Affiliation:
Technical University of Lisbon, Instituto Superior de Agronomia. Tapada da Ajuda, 1349-017 Lisboa, Portugal
*
*For correspondence; e-mail: bartolomeu.alvarenga@ipbeja.pt
Get access Rights & Permissions [Opens in a new window]

Abstract

The effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: −10 and −20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G′1Hz) and loss tangent (tan δ1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of −20°C.

Keywords

Serpa cheeseewefreezingrheological propertiesproteolysis
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 1 , February 2011 , pp. 80 - 87
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alvarenga, N, Silva, P, Rodriguez-Garcia, J & Sousa, I 2008 Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data. Journal of Dairy Research 75 233–239CrossRefGoogle ScholarPubMed
Alvarenga, NB & Sousa, IM 2001 Evaluation of texture measurements of soft cheese. In XIIIth International Congress on Rheology, Vol. IV, pp. 392–394. Cambridge, UKGoogle Scholar
AOAC 1990 Official Methods of Analysis (15th edition). Washington: Association of Official Analytical ChemistsGoogle Scholar
Bertola, NC, Califano, AN, Bevilacqua, AE & Zaritzky, NE 1996 Textural changes and proteolysis of low-moisture Mozzarella cheese frozen under various conditions. Lebensmittel-Wissenschaft und-Technologie 29(5–6) 470–474Google Scholar
Cunha, CR, Viotto, WH & Viotto, LA 2006 Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance. International Dairy Journal 16(3) 215–224CrossRefGoogle Scholar
Diefes, HA, Rizvi, SSH & Bartsh, JA 1993 Rheological behaviour of frozen and thawed low-moisture part skim, Mozzarella cheese. Journal of Food Science 58 764–769CrossRefGoogle Scholar
Fennema, O (1972) Freezing of cheese – pros and cons. In Marschall Italian and Specialty Cheese Seminar Madison – WisconsinGoogle Scholar
Férnandez-Salguero, J & Sanjuán, E 1999 Influence of vegetable and animal rennet on proteolysis during ripening in ewe's milk cheese. Food Chemistry 64 177–183CrossRefGoogle Scholar
Fontecha, J, Bellanato, J & Juarez, M 1993 Infrared and Raman spectroscopic study of casein in cheese: effect of freezing and frozen storage. Journal of Dairy Science 76 3303–3309CrossRefGoogle Scholar
Freitas, AC, Fresno, JM, Prieto, B, Malcata, FX & Carballo, J 1997 Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese. Food Chemistry 60(2) 219–229Google Scholar
Graiver, NG, Zaritzky, NE & Califano, AN 2004 Viscoelastic behavior of refrigerated frozen low-moisture Mozzarella cheese. Journal of Food Science 69(3) 123–128Google Scholar
ISO 3432 (1975) Cheese – Determination of Fat Content – Butyrometer for Van Gulik Method. Geneva, Switzerland: International Organization for StandardizationGoogle Scholar
Kasapis, S, Paraskevopoulou, A, Kiosseoglou, A & Alevipoulus, S 1997 Small deformation properties of model salad dressing prepared with reduced cholesterol egg yolk. Journal of Texture Studies 28 221–237Google Scholar
Kuchroo, CN & Fox, PF 1982 Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37 331–335Google Scholar
Park, YW 2007 Rheological characteristics of goat and sheep milk. Small Ruminant Research 68(1–2) 73–87Google Scholar
Pearce, KN, Karahalios, D & Friedman, M 1988 Ninhydrin assay for proteolysis in ripening cheese. Journal of Food Science 53 432–438Google Scholar
Pereira, CI, Gomes, EO, Gomes, AMP & Malcata, FX 2008 Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture. Food Chemistry 108(3) 862–868Google Scholar
Pinho, O, Mendes, E, Alves, MM & Ferreira, IMPLVO 2004 Chemical, physical and sensorial charateristics of “Terrincho” ewe cheese: Changes during ripening and intravarietal comparioson. Journal of Dairy Science 87(1) 1–9Google Scholar
Prados, F, Pino, A, Rincon, F, Vioque, M & Fernandez-Salguero, J 2006 Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet. Food Chemistry 95(4) 677–682CrossRefGoogle Scholar
Ribero, GG, Rubiolo, AC & Zorrilla, SE 2007 Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behaviour of Mozzarella cheese. Journal of Food Science 72(5) 301–307Google Scholar
Roseiro, LB, Wilbey, RA & Barbosa, M 2003 Serpa cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L. Lait 83 469–481Google Scholar
Rosenberg, M, Wang, Z, Chuang, SL & Shoemaker, CF 1995 Viscoelastic property changes in Cheddar cheese during ripening. Journal of Food Science 60(3) 640–644Google Scholar
Sousa, MJ, Ardo, Y & McSweeney, PLH 2001 Advances in the study of proteolysis during cheese ripening. International Dairy Journal 11(4–7) 327–345CrossRefGoogle Scholar
Tavaria, FK, Francob, I, Carballob, FJ & Malcata, FX 2003 Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal 13 537–545CrossRefGoogle Scholar
Tejada, L, Gomez, R, Vioque, M, Sanchez, E, Mata, C & Fernandez-Salguero, J 2000 Effect of freezing and frozen storage on the sensorial characteristics of los Pedroches, a Spanish cheese. Journal of Sensory Studies 15(3) 251–262Google Scholar
Tejada, L, Sanchez, E, Gomez, R, Vioque, M & Fernandez-Salguero, J 2002 Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese. Journal of Food Science 67(1) 126–129CrossRefGoogle Scholar
Van-Hekken, DL, Tunick, MH & Park, YW 2005 Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk Cheese. Journal of Dairy Science 88 1966–1972Google Scholar
Verdini, RA, Zorrilla, SE & Rubiolo, AC 2003 Changes in equilibrium modulus and αs1-casein breakdown during the ripening of Port Salut Argentino cheese as affected by frozen storage. Journal of Texture Studies 34 331–346Google Scholar
Verdini, RA, Zorrilla, SE & Rubiolo, AC 2005 Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses. International Dairy Journal 15(4) 363–370Google Scholar
Zalazar, CA, Zalazar, CS, Bernal, S, Bertola, N, Bevilacqua, A & Zaritzky, N 2002 Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. International Dairy Journal 12(1) 45–50Google Scholar
Zhang, RH, Mustafa, AF, Ng-Kwai-Hang, KF & Zhao, X 2006 Effects of freezing on composition and fatty acid profiles of sheep milk and cheese. Small Ruminant Research 64(3) 203–210Google Scholar