Viscoelastic behavior of refrigerated and frozen low-moisture Mozzarella cheese

The effect of freezing low-moisture Mozzarella before ripening on cheese microstructure and its relationship with caseins degradation and viscoelastic properties were analyzed, and results were compared with refrigerated control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly in the samples that were frozen before ripening. Scanning electron microscopy (SEM) showed that freezing modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological tests were performed at 50 degreesC using oscillatory rheometry. G' increased with frequency and was higher for refrigerated than for samples frozen before ripening, at the same ripening times; G' diminished as aging time increased, although more rapidly for the samples frozen before ripening.