Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese

Abstract

Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6 to 21 d at 4C), ripening before or after freezing, freezing rate, and frozen storage (3 mo at -20C) on characteristics of low moisture Mozzarella cheese. The results obtained were compared with unfrozen control samples, aged at 4C between 6 and 42 d. When the final product was aged from 14 to 21 d at 4C before consumption, low moisture Mozzarella cheese could be frozen and then stored at -20C without loss of quality.