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.
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Bértola et al. (1996) studied this question.
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