title: Short communication: A new minicurd model system for hard cooked cheeses.
abstract: The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both fractions were thawed and the mixture of whey and curds was reconstituted, from which minicurds were made on the laboratory scale. Repeatability and the effect of freezing on minicurd composition were investigated by assessing pH, protein and moisture contents, sodium chloride content, and total thermophilic lactic flora counts. Good repeatability was achieved, and no significant differences were found between minicurds made from fresh compared with frozen materials. Composition of the minicurd was appropriate for modeling Reggianito Argentino cheese.
authors.affiliation: Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Santiago del Estero 2829, Santa Fe, CP 3000, Argentina. Electronic address: mvelez@fiq.unl.edu.ar.
authors.forename: M A
authors.initials: MA
authors.lastname: Vélez
authors.affiliation: Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Santiago del Estero 2829, Santa Fe, CP 3000, Argentina.
authors.forename: M C
authors.initials: MC
authors.lastname: Perotti
authors.affiliation: Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Santiago del Estero 2829, Santa Fe, CP 3000, Argentina.
authors.forename: S R
authors.initials: SR
authors.lastname: Rebechi
authors.affiliation: Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Santiago del Estero 2829, Santa Fe, CP 3000, Argentina.
authors.forename: E R
authors.initials: ER
authors.lastname: Hynes
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D012965:Sodium Chloride; D000067816:Whey Proteins
chemical_list: D000067816:Whey Proteins; D012965:Sodium Chloride
keywords: cheese-making technology; hard cheese; minicurd model