Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses

Journal of Dairy Science
Y W ParkS J Lee

Abstract

The effects of 6 mo of freezing and refrigeration on organic acid profiles of 2 types of goat milk cheese [plain soft (PS) and Monterey Jack (MJ)] were studied in comparison with those of a nonfrozen control (NFC). Three lots of commercial PS cheeses were purchased, and 3 lots of MJ cheeses were manufactured at the University dairy plant. Each lot of the 2 types of cheeses was subdivided into 4 equal portions, and one subsample of each cheese was immediately stored at 4 degrees C as the NFC for 0, 14, and 28 d. The other 3 were immediately frozen (-20 degrees C) for 0, 3, and 6 mo (0MF, 3MF, and 6MF) and subsequently thawed the next day at 4 degrees C. The samples were then stored at 4 degrees C for 0, 14, and 28 d. Organic acids were quantified using an HPLC. The PS had no pyruvic acid, and MJ contained no isotartaric acid; however, several unknown large peaks appeared between propionic and butyric acids. Differences in organic acid contents between PS and MJ cheeses were significant for all acids except citric and lactic acid. Lot effect was significant for most of the known acids, indicating that variations existed in milk composition and manufacturing parameters. Effects of storage treatments (NFC, 0MF, 3MF, and 6MF) were s...Continue Reading

References

Aug 31, 2002·Journal of Dairy Science·A S AkalinY Akbaş

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