How freezing and thawing affects cheese
Cheeses with higher m of water freeze at higher temperatures than cheeses with lower m of water. For example, cottage cheese freezes at a temperature of.1.2°C, but the cheddar freezes at.12,9°C
Although freezing does not destroy the nutrients in the cheese, it does affect its texture and quality (. ).
When the cheese is frozen, small ice crystals form on the inside, destroying the internal structure of the cheese. When thawed, water is released, causing the product to dry out, become crumbly, and potentially form a floury texture (, ).
Frozen cheeses can also be less pliable when stored for longer periods of time. For example, mozzarella that has been frozen for 4 weeks melts to a lesser degree than mozzarella that has been frozen for 1 week (. ).
Also, freezing inactivates microbes in the cheese, such as bacteria, yeast and mold. This helps extend the shelf life by preventing it from spoiling (, ).
However, freezing does not kill these microbes, but only harms them. This way, they can become active again when the cheese thaws (. ).
In the case of ripe cheeses, such as blue cheese and Camembert, live mold and bacterial populations are deliberately added to give these varieties distinctive textures and flavors.
Because freezing damages these microbes, it can prevent these cheeses from ripening properly when defrosted, which can reduce their overall quality.
Freezing cheese causes ice crystals to form, disrupting the structure of the cheese. This can affect the texture and make it drier, friable and floury. It can also stop the ripening process of cheeses with healthy, active mold populations.
How long does mozzarella cheese last in the fridge?
Freezing Pasty Cheese
These varieties include: ricotta, mascarpone, mozzarella and other curd cheeses. These are perishable foods. They are usually vacuum-packed and ready to eat for up to a week after they are opened. The specific storage conditions for each can be found on the packaging. Follow them so as not to spoil the product.
If the package is already open, the product can be frozen for a maximum of 3 months. Once thawed, it will not be fit to eat fresh, but you can add it to hot dishes and casseroles.
How to store in the refrigerator
Soft cheeses such as ricotta, mozzarella and mascarpone should be kept in the refrigerator in a hermetically sealed glass dish. Mozzarella should be completely immersed in its own brine, it will protect the cheese from weakening and rapid souring.
At an average temperature of 3° C, the shelf life of open mozzarella does not exceed three days. After that, it begins to turn yellow and there is a bitterness in the flavor. These are clear signs of spoiled cheese. Under no circumstances should such product be consumed, even after heat treatment.
Tip from Miss Clean Magazine: The original brine is perfectly substituted for 100 ml of water with 1 tablespoon of regular salt.
How to freeze
For longer storage, mozzarella can be frozen. Here are simple recommendations on how to do it in the most gentle way possible:
- Taking the cheese out of the bag is a must. Do not freeze packaged brined cheeses.
- Put mozzarella in a glass container that can be frozen (the container should be labeled accordingly).
- Pour the brine from the container so that the cheese is completely immersed in it. The liquid expands during freezing, so leave enough room not to damage the dish.
- Seal and freeze.
Frozen in this way mozzarella is stored for about 1 month. If you freeze the cheese by just throwing it in the freezer, the result will be a shapeless mass of curd, which will lose all its flavor characteristics.
Defrost the mozzarella in the refrigerator, if you immediately after the freezer put it in a warm place, it will go bad, and very quickly.
All these recommendations are valid for fresh and quality mozzarella. Unfortunately, it’s getting harder and harder to find fresh mozzarella.
Soft cheeses on store shelves are often stuffed with preservatives and other “technologies”. Such a product is less useful, and there is no point in freezing it. It will not sour for a long time and just in the fridge, although it is many times less useful or appetizing than real mozzarella.
Yes, you can freeze mozzarella. And any kind of mozzarella can be frozen. But on the condition that you freeze it in water. That is, you need to take a plastic bowl and pour water into it. Dip the mozzarella in it and put it in the fridge. The water will turn into ice. And it’s gonna hold the mozzarella in place and keep it from losing its shape. That’s the method the Italians advise. And you have to defrost it properly. Namely to take it out of the freezer and put it in the fridge itself. And wait until it defrosts in the refrigerator. Because if you take it out of the freezer immediately at room temperature it will get a heat stroke and lose its taste. So advises to do the girl Italian chef who under the name of Cucina Serafina runs her page and her cooking blog.
Mozzarella cheese tastes best when freshly cooked. Of course, you can taste such a product only when you are in Italy, but what to do if you want to have an Italian dinner at home? Large supermarkets offer a fairly large selection of sour-milk products. It is not difficult to buy this kind of cheese, but in order to keep its flavor qualities as long as possible, it is important to know how to store mozzarella at home.
Proper freezing of different kinds
The order and principles of storing different cheeses in the freezer have a lot in common. There are only minor nuances associated with the structure and other features of this product.
Dense cheeses store better than other varieties. It is better to pre-shred the product in one way or another. grate or dice. This form is ideal for pizza, baked goods and other dishes.
Do not defrost the cheese in the microwave. It will melt in it and lose all its useful properties.
Hard cheeses include Armenian Chanach, Romano, Emmental, Maasdam and others. To make your task easier, buy vacuum-packed cheese for freezing, then the process will be as simple as possible. you just throw the product in the freezer.
This Italian cheese is made from cow’s milk and has a rich flavor and aroma. It does not crumble after defrosting. Parmesan can be stored at.20°C for at least 2 months.
Don’t put Parmesan in the corner of the freezer so you don’t forget it. Other foods can block it, and you just might not see a package of cheese.
Pasty cheese can be kept for a long time in the refrigerator without losing its functional properties. Freezing makes it last from 8-10 days to 3-4 months.
The most finicky processed cheeses. They lose their marketable appearance when defrosted. It is only used for spreading on toasts and sandwiches. You can’t cut it into cubes.
Suluguni is a cheese with a sour milk flavor, moderately salty. Its texture is dense. It is a flaky and elastic cheese.
Soak it in 20% brine before freezing suluguni. Or in whey. When the cheese structures absorb the liquid, drain the rest of it, and pack it in an airtight container. Other brine cheeses can also be frozen in a similar way.
This product belongs to the curd cheese group. It is able to adapt to the cold. But the minimum freezing temperature is limited.5°С. In this mode, the cheese retains its structure and other properties for 2 months.
This young cheese, made according to the Italian recipe, keeps in the freezer as long as any other curd cheese. about 3 months. It’s best not to unpack Mozzarella before putting it in storage. it keeps better in an airtight container.
Similar to Mozzarella. in industrial packages, store Mascarpone, Philadelphia, Ricotta and Camembert.
This cream cheese is commonly used to make creams. To secure an important ingredient and pay a wholesale price, many pastry chefs buy large batches of cremette. And to keep it longer, put it in the freezer.
- Arrange the cheese in vacuum bags.
- Put cremette in the freezer by laying out the bags in a single layer.
- To freeze the product quickly, turn on the maximum refrigeration.
- When the cheese is frozen, put the vacuum packs in one large bag, and tie it up.
Almost all cream cheeses will split after defrosting. In this form they are good only for sauces, salads, cheesecakes. Whip thawed camembert with a blender. It can be used in cooking, but not for cream. Some cream cheeses are capable of regaining their original consistency.
There are many types and varieties of Dutch cheese. Gouda and Edam are the most popular. And Maasdam is also very popular with cheese lovers, because of its appetizing perforated structure.
Holland cheeses with holes don’t keep well. Only varieties with a firm, pore-free texture should be frozen.
- Cut the cheese into 150-200g portions, for example, as much as you might need.
- Wrap each slice in paper, then put it in a bag, then put it in the freezer.
This cheese has a moist and creamy middle. Camembert is similar to Brie, but harder to freeze. While the cheese is ripening, there are live fungi in it. But once in the freezer, they die. The cheese loses its unique flavor.
Blast freezing helps to avoid the loss of camembert’s flavours. There are freezers that can include a similar function. The temperature should not be higher.20°С.
Hochland refers to melted cheeses, and it is frozen according to the same rules of freezing. The main thing is not to freeze foods that contain perishable additives.
- Take the cheese triangles out of the carton.
- Put them in the freezer for two hours. Turn on the deep freeze as much as possible.
- Put the frozen triangles in a large bag, tie it up, and put it back in the freezer.
Freeze Hochland cheese slices in the same way. first freeze by scattering them in the freezer, and then place them in an airtight container.
Why some cheeses should not be frozen?
Very hard cheeses, such as Parmesan, Romano, to freeze it is possible, but it is more expedient to store them in the refrigerator, where they do not lose their properties for several months. In this case, you will not be disappointed with the loss of quality that is sure to occur after freezing.
Waiting to ripen? A man caught a bucket of fish and “planted” it in the ground
Can we store mozzarella cheese in the freezer?
While on self-isolation, man gets 1 single tattoo a day to eat less
Singer Aiza Anokhina had a facelift and acquainted her subscribers with the result
For the most part, cheeses with delicate flavors and aromas are not intended for freezing. It’s best to buy some and eat it fresh. The same applies to fresh curd cheeses such as ricotta, cottage cheese and quark. This is because they contain a lot of moisture. Soft cheeses, such as Camembert, Münster or Fontaine, are best ripened in the refrigerator. Use them when they are fresh.
To avoid low temperatures damaging the beneficial bacteria needed to ripen blue cheese, use it fresh. Cheese spreads and cheese spreads are completely unsuitable for freezing.
Rules and shelf life
This type of cheese refers to brine cheese, that is produced for immediate consumption and not intended for long-term storage. Main conditions:
If the temperature and conditions are not right, the mozzarella will dry out, spoil and become unfit to eat. That’s why most often this type of cheese is sold as mini balls soaked in brine. If you buy cheese in the supermarket by the gross, tell the salesman to put some brine in the package. Choose the freshest cheese (they are usually made 2-3 times a week).
The storage conditions are usually written on the package, if you have opened it, then transfer the cheese into a clean dish and glass, pour the brine.
Do you use expired foods for cooking at home?
Yes, the main condition is to process if it is meat or expired kefir for pancakes.
If the products have fungus or mold, we throw them away; if they are a couple of days overdue, we can use them in food, even without heat or other treatment.
|in the freezer||1 month|
|in the refrigerator (in brine and glass containers)||3 days|
|after opening the package||12 hours|
Caloric value of mozzarella in brine. Chemical content and nutritional value.
Nutritional value and chemical composition of “mozzarella in brine.
The table shows the nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible.
|Nutrient||Amount||Norm||% of the norm in 100 g||% of the norm of 100 kcal||100% of the norm|
|Calorie||270 kcal||1,684 kcal||16%||5.9%||624 г|
|Protein||18 г||76 г||23.7%||8.8%||422 г|
|Fats||22 г||56 г||39.3%||14.6%||255 г|
|Carbohydrates||2.2 г||219 г||1%||0.4%||9955 г|
|Water||50.01 г||2273 г||2.2%||0.8%||4545 г|
|Vitamin A, RE||179 mcg||900 mcg||19.9%||7.4%||503 г|
|beta Carotene||0.057 mg||5 mg||1.1%||0.4%||8772 г|
|Vitamin B1, thiamine||0.03 mg||1.5 mg||2%||0.7%||5000 г|
|Vitamin B2, riboflavin||0.283 mg||1.8 mg||15.7%||5.8%||636 г|
|Vitamin B4, choline||15.4 mg||500 mg||3.1%||1.1%||3247 г|
|Vitamin B5, pantothenic||0.141 mg||5 mg||2.8%||1%||3546 г|
|Vitamin B6, pyridoxine||0.037 mg||2 mg||1.9%||0.7%||5405 г|
|Vitamin B9, folate||7 mcg||400 mcg||1.8%||0.7%||5714 г|
|Vitamin B12, cobalamin||2.28 mcg||3 mcg||76%||28.1%||132 г|
|Vitamin D, calciferol||0.4 mcg||10 mcg||4%||1.5%||2500 г|
|Vitamin D3, cholecalciferol||0.4 mcg||~|
|Vitamin E, alpha tocopherol, TE||0.19 mg||15 mg||1.3%||0.5%||7895 г|
|Vitamin K, phylloquinone||2.3 mcg||120 mcg||1.9%||0.7%||5217 г|
|Vitamin RR, NE||0.104 mg||20 mg||0.5%||0.2%||19231 г|
|Potassium, K||76 mg||2500 mg||3%||1.1%||3289 г|
|Calcium, Ca||505 mg||1000 mg||50.5%||18.7%||198 г|
|Magnesium, Mg||20 mg||400 mg||5%||1.9%||2000 г|
|Sodium, Na||627 mg||1,300 mg||48.2%||17.9%||207 г|
|Phosphorus, Ph||354 mg||800 mg||44.3%||16.4%||226 г|
|Iron, Fe||0.44 mg||18 mg||2.4%||0.9%||4091 г|
|Manganese, Mn||0.03 mg||2 mg||1.5%||0.6%||6667 г|
|Copper, Cu||11 mcg||1000 mcg||1.1%||0.4%||9091 г|
|Selenium, Se||17 mcg||55 µg||30.9%||11.4%||324 г|
|Zinc, Zn||2.92 mg||12 mg||24.3%||9%||411 г|
|Mono- and disaccharides (sugars)||1 г||max 100 g|
|Glucose (dextrose)||0.56 г||~|
|Essential Amino Acids|
|Substitutable amino acids|
|Aspartic acid||1.633 г||~|
|Glutamic acid||4.458 г||~|
|Cholesterol||79 mg||max 300 mg|
|Saturated fatty acids|
|Saturated fatty acids||13.2 г||max 18.7 г|
|4:0 butyric acid||0.805 г||~|
|6:0 Capronic||0.446 г||~|
|8:0 Caprylic||0.257 г||~|
|10:0 Capric||0.582 г||~|
|12:0 lauric||0.69 г||~|
|14:0 myristin||2.189 г||~|
|16:0 Palmitine||5.331 г||~|
|18:0 Stearic||2.442 г||~|
|Monounsaturated fatty acids||6.573 г||min 16.8 г||39.1%||14.5%|
|16:1 Palmitoleic||0.597 г||~|
|18:1 Oleic (Omega-9)||5.649 г||~|
|Polyunsaturated fatty acids||0.765 г||of 11.2 to 20.6 г||6.8%||2.5%|
|18:2 linoleic||0.393 г||~|
|18:3 Linolenic||0.372 г||~|
|Omega-3 fatty acids||0.4 г||from 0.9 to 3.7 г||44.4%||16.4%|
|Omega-6 fatty acids||0.4 г||from 4.7 to 16.8 г||8.5%||3.1%|
The energy value of mozzarella in brine is 270 kcal.