Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta c...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-01-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/93 |
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| author | G. M. Sviridenko V. V. Kalabushkin A. N. Shishkina E. E. Uskova |
| author_facet | G. M. Sviridenko V. V. Kalabushkin A. N. Shishkina E. E. Uskova |
| author_sort | G. M. Sviridenko |
| collection | DOAJ |
| description | The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta cheese — a semi-hard ripening cheese intended as the main raw material in the production of heat-treated cheese, as well as heat-treated «pizzacheese», subjected to freezing at temperatures of minus 14 ±2 °Cand minus 55 ±2 °Cand low-temperature storage at a temperature of minus 14 ±2 °Cfor 270 days, followed by defrosting at a temperature of 20 ±2 °C. To confirm the possibility of using the freezing technique in order to increase the shelf life of both the original cheese raw material and heat-treated cheese, their microbiological and physicochemical indicators were determined by standardized methods. Studies of structural and mechanical (rheological) properties were carried out on a Weissenberg rheogoniometer, recording changes in the elastic modulus (G’) and dynamic viscosity (h’). The length of the cheese thread, as one of the main functional properties of the «pizza-cheese», was assessed with a fork test after baking. Organoleptic characteristics were assessed by flavor, texture and appearance. Research results have shown that low-temperature storage of frozen cheese can be considered as a way to retard biological and physicochemical changes, which is a safe way to increase shelf life. Freezing cheese raw material increases the length of the cheese thread in proportion to the temperature and duration of the low-temperature storage. When obtaining heat-treated cheese from both unfrozen and frozen cheese raw material, a significant deterioration in the desired functional properties is observed. Thus, the receipt of heat-treated cheese from the original cheese raw material for further use in the production of pizza is justified only by economic feasibility. Freezing «pizza-cheese» at a temperature of minus 55 ±2 °C, made from unfrozen cheese raw material, ensures the preservation of functional properties and increases the shelf life up to 150 days. |
| format | Article |
| id | doaj-art-d5d6ab11acda4b76ac7867562eaa2bba |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2021-01-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-d5d6ab11acda4b76ac7867562eaa2bba2025-08-20T02:49:25ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722021-01-0134394410.21323/2618-9771-2020-3-4-39-4481Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCaG. M. Sviridenko0V. V. Kalabushkin1A. N. Shishkina2E. E. Uskova3All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASThe article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta cheese — a semi-hard ripening cheese intended as the main raw material in the production of heat-treated cheese, as well as heat-treated «pizzacheese», subjected to freezing at temperatures of minus 14 ±2 °Cand minus 55 ±2 °Cand low-temperature storage at a temperature of minus 14 ±2 °Cfor 270 days, followed by defrosting at a temperature of 20 ±2 °C. To confirm the possibility of using the freezing technique in order to increase the shelf life of both the original cheese raw material and heat-treated cheese, their microbiological and physicochemical indicators were determined by standardized methods. Studies of structural and mechanical (rheological) properties were carried out on a Weissenberg rheogoniometer, recording changes in the elastic modulus (G’) and dynamic viscosity (h’). The length of the cheese thread, as one of the main functional properties of the «pizza-cheese», was assessed with a fork test after baking. Organoleptic characteristics were assessed by flavor, texture and appearance. Research results have shown that low-temperature storage of frozen cheese can be considered as a way to retard biological and physicochemical changes, which is a safe way to increase shelf life. Freezing cheese raw material increases the length of the cheese thread in proportion to the temperature and duration of the low-temperature storage. When obtaining heat-treated cheese from both unfrozen and frozen cheese raw material, a significant deterioration in the desired functional properties is observed. Thus, the receipt of heat-treated cheese from the original cheese raw material for further use in the production of pizza is justified only by economic feasibility. Freezing «pizza-cheese» at a temperature of minus 55 ±2 °C, made from unfrozen cheese raw material, ensures the preservation of functional properties and increases the shelf life up to 150 days.https://www.fsjour.com/jour/article/view/93heat-treated cheesecheese raw materialfreezinglow-temperature storagefunctional propertiesshelf life |
| spellingShingle | G. M. Sviridenko V. V. Kalabushkin A. N. Shishkina E. E. Uskova Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa Пищевые системы heat-treated cheese cheese raw material freezing low-temperature storage functional properties shelf life |
| title | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa |
| title_full | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa |
| title_fullStr | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa |
| title_full_unstemmed | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa |
| title_short | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa |
| title_sort | research on the possibility of extending the shelf life of cheese raw material and heat treated cheese by their freezing for further use in horeca |
| topic | heat-treated cheese cheese raw material freezing low-temperature storage functional properties shelf life |
| url | https://www.fsjour.com/jour/article/view/93 |
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