摘要 : The processing variables evaluated were packaging conditions (polyethylene bags, vacuum-packaging in barrier film, and CO2 modified atmosphere in barrier film), freezing rate (1.4, 4.8, and 10.2 cm/h), and storage time (4 and 10 m... 展开 The processing variables evaluated were packaging conditions (polyethylene bags, vacuum-packaging in barrier film, and CO2 modified atmosphere in barrier film), freezing rate (1.4, 4.8, and 10.2 cm/h), and storage time (4 and 10 months at -23deg C). Vacuum packaging altered the external appearance of cheese. The freezing rate of 10.2 cm/h cracked some cheeses. Composition, moisture loss, water activity, lipolysis, and proteolysis were monitored in curd and ripened cheese. There were no differences inmoisture loss in cheeses made from frozen curd that had ripened for 60 days. Proteolysis increased in all curds and cheeses. Water activity decreased in all cheeses. No significant changes in the main components of cheese or in lipolytic activity were observed. 收起