Long term frozen storage of Manchego curds

Non frozen, short term frozen stored and long term frozen stored curds and derived 60 days ripened Manchego type cheeses have been evaluated for composition, pH, water activity, bacterial counts, proteolysis and colour. Texture was evaluated in long frozen stored group. Short frozen storage induced slight reduction of bacterial counts, lightness decrease and b value increase, whereas long term frozen stored curds suffered severe moisture and water activity decrease, proteolysis increase, reduction of bacterial counts, decrease in lightness and a value and increase in b value. 60 days ripened cheeses from not frozen and short term frozen stored groups were similar whereas the long term frozen stored group presented lower moisture, much higher salt in moisture, lower pH, water activity, lightness and bvalue. Long term frozen stored cheeses were harder and less elastic than regular Manchego-type cheese. Moisture losses, texture and colour alterations are the major changes related to long term frozen storage and so the defects that will limit frozen storage of cheese.