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Abdalla A, Abu-Jdayil B, Alsereidi H, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties. J Dairy Sci 2022; 105:8734-8749. [PMID: 36175220 DOI: 10.3168/jds.2022-22144] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 06/27/2022] [Indexed: 12/30/2022]
Abstract
Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim (LMPS) mozzarella cheese, made from BM, or BM mixed with 15% CM (CM15%) or 30% CM (CM30%), at various time points (up to 60 d) of storage at 4°C after manufacture. Low-moisture part-skim mozzarella cheeses using CM15% and CM30% had high moisture and total Ca contents, but lower soluble Ca content. Compared with BM cheese, CM15% and CM30% LMPS mozzarella cheese exhibited higher proteolysis rates during storage. Adding CM affected the color properties of LMPS mozzarella cheese manufactured from mixed milk. Scanning electron microscopy images showed that the microstructure of CM15% and CM30% cheeses had smooth surfaces, whereas the BM cheese microstructures were rough with granulated surfaces. Low-moisture part-skim mozzarella cheeses using CM15% and CM30% showed significantly lower hardness and chewiness, but higher stringiness than BM cheese. Compared with BM cheese, CM15% and CM30% cheeses showed lower tan δ levels during temperature surges, suggesting that the addition of CM increased the meltability of LMPS mozzarella cheese during temperature increases. Camel milk addition affected the physicochemical, microstructural, and rheological properties of LMPS mozzarella cheese.
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Affiliation(s)
- Abdelmoneim Abdalla
- Food Science Department, College of Agriculture, South Valley University, 83523 Qena, Egypt
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates
| | - Hussah Alsereidi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, the Netherlands 3818 LE; Wageningen University & Research, Wageningen, the Netherlands 6708 PB
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
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T. C. S, Ghosh BC. Bio‐functional attributes in Cheddar cheese made from the milk of indigenous and crossbred cows. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Soumyashree T. C.
- Dairy Technology Division ICAR‐National Dairy Research Institute Bengaluru India
| | - Bikash C. Ghosh
- Dairy Technology Division ICAR‐National Dairy Research Institute Bengaluru India
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Vermeir L, Declerck A, To CM, Kerkaert B, Van der Meeren P. Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T 2 relaxometry. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:674-685. [PMID: 30680797 DOI: 10.1002/mrc.4842] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 01/17/2019] [Accepted: 01/19/2019] [Indexed: 06/09/2023]
Abstract
A time-domain 1 H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time distribution can be related to specific constituents in mozzarella. In this study, a detailed investigation is offered for fresh and aged low-moisture mozzarella cheese, often applied as a pizza cheese, by application of both a conventional Carr-Purcell-Meiboom-Gill (CPMG) sequence and a free-induction decay CPMG (FID-CPMG) sequence. The relaxation behavior was further elucidated by addition of deuterium oxide and by mild heat treatment of samples. The relaxation times of water protons in mozzarella were found to range from a few microseconds to some tens of milliseconds (in aged mozzarella) or to about hundred milliseconds (in fresh mozzarella). The upper limit of the T2 distribution can even be extended to the seconds range upon releasing water protons from the mozzarella matrix using a mild heat treatment or upon addition of deuterated water. Both stimuli also provided evidence for the absorption of water into the cheese matrix. The potential release and uptake of water demonstrated that mozzarella acts as a very dynamic system during production and storage. The detected differences in the behavior of the water fraction between fresh and aged low-moisture mozzarella might be utilized to study the influence of either production and/or storage conditions on the cheese ripening process.
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Affiliation(s)
- Lien Vermeir
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Arnout Declerck
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Chak Ming To
- Milcobel cbva, Industrial Products Division, Kallo, Belgium
| | | | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Panthi RR, Kelly AL, O'Callaghan DJ, Sheehan JJ. Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Panthi RR, Kelly AL, Sheehan JJ, Bulbul K, Vollmer AH, McMahon DJ. Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure. J Dairy Sci 2019; 102:177-189. [DOI: 10.3168/jds.2018-15039] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 09/17/2018] [Indexed: 11/19/2022]
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Würth R, Lonfat J, Kulozik U. Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2204-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Nguyen HT, Ong L, Lopez C, Kentish SE, Gras SL. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses. Food Res Int 2017; 102:458-467. [DOI: 10.1016/j.foodres.2017.09.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 09/08/2017] [Accepted: 09/09/2017] [Indexed: 11/25/2022]
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Pasquini M, Osimani A, Tavoletti S, Moreno I, Clementi F, Trombetta MF. Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (
Bubalus bubalis
) milk: A three year study. Anim Sci J 2017; 89:176-185. [DOI: 10.1111/asj.12916] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Accepted: 08/03/2017] [Indexed: 11/24/2022]
Affiliation(s)
- Marina Pasquini
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Stefano Tavoletti
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Itzhak Moreno
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
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Leite Júnior BRDC, Tribst AAL, Cristianini M. Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Sharma P, Munro PA, Dessev TT, Wiles PG. Shear work induced changes in the viscoelastic properties of model Mozzarella cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Leite Júnior BRDC, Tribst AAL, Bonafe CFS, Cristianini M. Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Sharma P, Dessev TT, Munro PA, Wiles PG, Gillies G, Golding M, James B, Janssen P. Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Verruck S, Prudêncio ES, Müller CMO, Fritzen-Freire CB, Amboni RDDMC. Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Beigomi M, Mohammadifar MA, Hashemi M, rohani MG, Senthil K, Valizadeh M. Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0247-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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