Effects of Aging Time of Frozen Kashkaval on the Amount of Crystallized Water

Zh. SIMOV and G. IVANOV
Higher Institute of Food and Flavour Industries, BG-4000 Plovdiv, Bulgaria

Abstract

SIMOV, Zh. and G. IVANOV, 2002. Effects of aging time of frozen Kashkaval on the amount of crystallized water. Bulg. J. Agric. Sci., 8: 239–244

Cow milk kashkaval loaves with 48.5% moisture content and different aging times, i.e. 5 days (fresh), 25 days (partially ripened) and 45 days (ripened) were frozen (t = –16 °C) to a temperature of –10 °C at the centers. The freezing temperature profiles for the loaves and their freezing points were determined using a system for temperature measurement and control. The amount of crystallized water in the kashkaval loaves was calculated by means of the Hayes equation. The results obtained showed that when the aging time of the kashkaval was increased, the amount of crystallized water decreased. It was also established that the decrease in the storage temperature of the kashkaval loaves caused an increase in the amount of crystallized water. Therefore, the kashkaval storage temperature has to be decreased with the increase in its aging time. The recommended storage temperature for fresh kashkaval is within the range of –10 °C to –12 °C and for ripened kashkaval it is between –12 °C and –14 °C.

Key words: cheese, cheddaring, aging time, freezing point, crystallized water