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Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese. Food Chem 2022; 405:134933. [DOI: 10.1016/j.foodchem.2022.134933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/30/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
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2
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Ramírez-Rivas IK, Gutiérrez-Méndez N, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Santellano-Estrada E, Arevalos-Sánchez MM, Chávez-Martínez A. Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese. Foods 2022; 11:1264. [PMID: 35563990 PMCID: PMC9102267 DOI: 10.3390/foods11091264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/21/2022] [Accepted: 04/24/2022] [Indexed: 02/05/2023] Open
Abstract
Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). Requeson cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that requeson cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, requeson cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.
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Affiliation(s)
- Ivette Karina Ramírez-Rivas
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31240, Mexico;
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Eduardo Santellano-Estrada
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - Martha María Arevalos-Sánchez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico; (I.K.R.-R.); (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (E.S.-E.); (M.M.A.-S.)
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3
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Effectiveness of two different at-line instruments for the assessment of cheese composition, major minerals and fatty acids content. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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4
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Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Alinovi M, Wiking L, Corredig M, Mucchetti G. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese. J Dairy Sci 2020; 103:7775-7790. [PMID: 32684456 DOI: 10.3168/jds.2020-18396] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Accepted: 04/27/2020] [Indexed: 01/07/2023]
Abstract
High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its quality is affected by storage. Freezing is regarded as a solution to decrease product waste, extend market reach, and increase convenience, but its effect on quality has to be estimated. In this study, the details related to proteolysis, physicochemical properties, and sensory quality parameters of high-moisture mozzarella as a function of frozen storage (1, 3, and 4 mo) and subsequent refrigerated storage after thawing (1, 3, and 8 d) were evaluated. Frozen cheeses stored at -18°C showed a higher extent of proteolysis, as well as different colorimetric and sensory properties, compared with the fresh, nonfrozen control. Sensory evaluation showed the emergence of oxidized and bitter taste after 1 mo of frozen storage, which supports the proteolysis data. The extent of proteolysis of frozen-stored cheese after thawing was greater than that measured in fresh cheese during refrigerated storage. These results help better understand the changes occurring during frozen storage of high-moisture mozzarella cheese and evaluate possible means to decrease the effect of freezing on the cheese matrix.
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Affiliation(s)
- Marcello Alinovi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, Parma, Italy 43124.
| | - Lars Wiking
- Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, Parma, Italy 43124
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6
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Semjon B, Maľová J, Vataščinová T, Maľa P. Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk. POTRAVINARSTVO 2019. [DOI: 10.5219/1024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.
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7
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Cais-Sokolińska D, Bierzuńska P, Kaczyński Ł, Baranowska H, Tomaszewska-Gras J. Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Smith JR, Carr AJ, Golding M, Reid D. Mozzarella Cheese – A Review of the Structural Development During Processing. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9511-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Smith JR, Vogt SJ, Seymour JD, Carr AJ, Codd SL. Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Salek RN, Černíková M, Pachlová V, Bubelová Z, Konečná V, Buňka F. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Mentana A, Natale A, Palermo C, Nardiello D, Conte A, Del Nobile MA, Quinto M, Centonze D. Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization. Electrophoresis 2016; 37:1861-72. [DOI: 10.1002/elps.201500500] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 12/17/2015] [Accepted: 12/22/2015] [Indexed: 11/09/2022]
Affiliation(s)
- Annalisa Mentana
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Anna Natale
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Carmen Palermo
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Donatella Nardiello
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Amalia Conte
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Matteo Alessandro Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Maurizio Quinto
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Diego Centonze
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
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12
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Petrella G, Pati S, Gagliardi R, Rizzuti A, Mastrorilli P, la Gatta B, Di Luccia A. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach. J Dairy Sci 2015; 98:7560-72. [PMID: 26364106 DOI: 10.3168/jds.2015-9732] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 07/27/2015] [Indexed: 11/19/2022]
Abstract
The guarantee of the origin and quality of raw material is essential for the protection and valorization of Campana buffalo mozzarella cheese. The risk of utilization of semifinished products and stored milk in substitution for fresh milk is increasing, due to the continuous desire to reduce production costs. A proteomics approach and electrophoresis survey of retail mozzarella cheeses indicated different rates of proteolysis in the production of dairy industries. The use of fresh milk and correct cheesemaking protocol yielded only γ-caseins, which are derived from β-casein by plasmin, and para-κ-casein, which is derived from κ-casein by chymosin. The detection of abnormal hydrolysis resulting in β- and αS1-casein fragments, identified by mass spectrometry, indicates the use of stored milk or stored and pressed curd, or the reuse of unsold mozzarella cheese, to produce mozzarella. The formation of γ-caseins and other fragments during a long storage of raw materials at room or refrigeration temperature was ascribed to plasmin (endogenous milk enzyme), whereas formation of αS1-casein fragments, mainly αS1-I(6P)- and αS1-I(7P)-casein during the storage of curd was ascribed to the action of chymosin (exogenous enzyme) from rennet. Sodium dodecyl sulfate-PAGE and alkaline urea-PAGE permitted us to evaluate the freshness of the raw materials used in the manufacturing of buffalo mozzarella cheese and to reveal possible inappropriate preservation.
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Affiliation(s)
- G Petrella
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - S Pati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - R Gagliardi
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici (NA), Italy
| | - A Rizzuti
- Dipartimento di Ingegneria Civile, Ambientale, del Territorio Edile e di Chimica (DICATECh), Politecnico di Bari via Orabona 4, 70125 Bari, Italy
| | - P Mastrorilli
- Dipartimento di Ingegneria Civile, Ambientale, del Territorio Edile e di Chimica (DICATECh), Politecnico di Bari via Orabona 4, 70125 Bari, Italy
| | - B la Gatta
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - A Di Luccia
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy.
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13
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Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Bähler B, Ruf T, Samudrala R, Schenkel P, Hinrichs J. Systematic approach to study temperature and time effects on yield of pasta filata cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Thomas Ruf
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Ravi Samudrala
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Philipp Schenkel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
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15
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Fuentes L, Mateo J, Quinto EJ, Caro I. Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage. J Dairy Sci 2015; 98:2833-42. [PMID: 25726117 DOI: 10.3168/jds.2014-8152] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Accepted: 01/12/2015] [Indexed: 12/19/2022]
Abstract
Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage. A descriptive sensory analysis of selected taste, odor, and texture characteristics was also carried out. The main changes in the cheeses during the storage were decreases in pH, hardness, elasticity, and whiteness, and an increase in meltability. Neither lipolytic nor proteolytic activities were evident during the storage of cheeses. Storage time resulted in a gradual quality loss of unmelted cheeses. This loss of quality might be related to the decrease of hardness and the appearance off-flavors.
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Affiliation(s)
- Lucía Fuentes
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco, Km 3.5, Colonia Las Peñitas, 43900, Apan, Mexico
| | - Javier Mateo
- Departamento de Higiene y Tecnología de los Alimentos, Campus Vegazana s/n, 24007, León, Spain.
| | - Emiliano J Quinto
- Departamento de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Avda. Ramón y Cajal 7, 47005, Valladolid, Spain
| | - Irma Caro
- Departamento de Higiene y Tecnología de los Alimentos, Campus Vegazana s/n, 24007, León, Spain; Departamento de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Avda. Ramón y Cajal 7, 47005, Valladolid, Spain
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16
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Faccia M, Trani A, Loizzo P, Gagliardi R, La Gatta B, Di Luccia A. Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Nardiello D, Conte A, Natale A, Lucera A, Palermo C, Centonze D, Del Nobile M. Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.053] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Puglisi I, Petrone G, Lo Piero AR. A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.07.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Banville V, Morin P, Pouliot Y, Britten M. Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions. J Dairy Sci 2013; 96:4804-15. [PMID: 23706488 DOI: 10.3168/jds.2012-6314] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
Abstract
The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing. Shreddability was assessed by the presence of fines, size of the shreds, and adhesion to the blade after shredding at 4, 13, or 22°C. A semi-empirical method was developed to measure the matting behavior of shreds by simulating industrial bulk packaging. Rheological measurements were performed on cheeses with and without a premelting treatment to assess melt and postmelt cheese physical properties. Lowering the pH of milk at renneting and aging the cheeses generally decreased the fines production during shredding. Adding whey protein to the cheeses also altered the fines production, but the effect varied depending on the renneting and aging conditions. The shred size distribution, adhesion to the blade, and matting behavior of the cheeses were adversely affected by increased temperature at shredding. The melting profiles obtained by rheological measurements showed that better meltability can be achieved by lowering the pH of milk at renneting or aging the cheese. The premelted cheeses were found to be softer at low temperatures (<40°C) and harder at high temperatures (>50°C) compared with the cheeses that had not undergone the premelting treatment. Understanding and controlling milk standardization, curd acidification, and cheese aging are essential for the production of Mozzarella cheese with desirable shreddability and meltability.
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Affiliation(s)
- V Banville
- STELA Dairy Research Group, Institute of Nutraceuticals and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Song KY, Seo KH, Lee SK, Han SE, Kim MH, Kim SH, Mok BR, Yoon YC. The Quality of Mozzarella Cheese Made by Concentrated Milk from Ultrafiltration. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.6.907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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