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Atik DS, Huppertz T. Melting of natural cheese: A review. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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2
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Feng R, Barjon S, van den Berg FW, Lillevang SK, Ahrné L. Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110690] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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A Food-Grade Resin with LDH–Salicylate to Extend Mozzarella Cheese Shelf Life. Processes (Basel) 2021. [DOI: 10.3390/pr9050884] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Mozzarella cheese can be considered by far the world’s most popular Italian dairy product. Extending the shelf life of mozzarella cheese is an important issue in the dairy industry due to the high risk of contamination by several bacteria species, including spoilage pseudomonads. In this work, active packaging was prepared by coating traditional polyethylene terephthalate (PET) containers of “ovoline” mozzarella cheese with a food-grade resin mixed with a layered double hydroxide (LDH) in which salicylate anion was intercalatedby ionic exchange.. This antimicrobial molecule is listed in EC-Directive 10/2011/EC of 14 January 2011. Morphological arrangement of the molecule into the LDH layers was evaluated by X-ray diffraction (XRD) and controlled release followed by UV spectroscopy. Then, active trays were used to pack the mozzarella cheeses stored for 20 days at 4 °C and under thermal abuse (15 °C). Samples from both conditions showed coliform reduction (by ca. 2 log CFU/g) throughout the storage period. Depending on temperature, total mesophilic aerobic bacteria, Pseudomonas spp., yeasts, and mold loads were reduced in the first 3 days; at 4 °C. Slower acidification and lower proteolysis were also found in treated samples in comparison to control ones. The fitting of the Gompertz function to coliforms and spoilage pseudomonads highlighted an increase in the shelf life of mozzarella cheese of ca. 2 days at 4 °C. These results suggest that salicylate–LDH-coated PET may be applied to extend the shelf-life of mozzarella cheese and also counteract its spoilage if accidental interruptions to refrigeration occur.
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Faccia M, Gambacorta G, Natrella G, Caponio F. Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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5
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Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Perreault V, Rémillard N, Chabot D, Morin P, Pouliot Y, Britten M. Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties. J Dairy Sci 2017; 100:5139-5152. [PMID: 28456400 DOI: 10.3168/jds.2016-12473] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Accepted: 02/25/2017] [Indexed: 11/19/2022]
Abstract
The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semihard cheeses were produced at a laboratory scale, and mechanical properties were characterized by dynamic rheometry. Centrifugation was used to induce a moisture gradient in cheese to separate the direct contribution of the DWPC from the contribution of moisture to cheese mechanical properties. Cheese yield increased and complex modulus (G*) decreased when the DWPC was substituted for milk proteins in milk. For cheeses with the same moisture content, the substitution of denatured whey proteins for milk proteins had no direct effect on rheological parameters. The DWPC was fractionated to evaluate the contribution of its different components (sedimentable aggregates, soluble component, and diffusible component) to cheese yield, composition, and rheological properties. The sedimentable aggregates were primarily responsible for the increase in cheese yield when DWPC was added. Overall, moisture content explained to a large extent the variation in cheese rheological properties depending on the DWPC fraction. However, when the effect of moisture was removed, the addition of the DWPC sedimentable fraction to milk increased cheese complex modulus. Whey protein aggregates were hypothesized to act as active fillers that physically interact with the casein matrix and confer rigidity after pressing.
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Affiliation(s)
- Véronique Perreault
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4; Centre de Recherche en Gastronomie, Institut de Tourisme et d'Hôtellerie du Québec, Montreal, QC, Canada, H2X 3P1
| | - Nathalie Rémillard
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, Canada, J2S 8E3
| | - Denise Chabot
- Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, 960 Carling Avenue, Ottawa, ON, Canada, K1A 0C6
| | - Pierre Morin
- Research and Development Centre, Agropur Dairy Cooperative, Saint-Hubert, QC, Canada, J3Z 1G5
| | - Yves Pouliot
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4
| | - Michel Britten
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, Canada, J2S 8E3.
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7
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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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8
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Koutina G, Knudsen JC, Andersen U, Skibsted LH. Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Seth K, Bajwa U. Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese. Journal of Food Science and Technology 2013; 52:1561-9. [PMID: 25745225 DOI: 10.1007/s13197-013-1176-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2013] [Accepted: 09/26/2013] [Indexed: 11/26/2022]
Abstract
The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p < 0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p < 0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.
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Affiliation(s)
- Karuna Seth
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Usha Bajwa
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
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10
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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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11
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Santos B, Silva CV, Domingues J, Cortez M, Freitas D, Chiappini C, Araújo K. Effect of calcium addition and pH on yield and texture of Minas cured cheese. ARQ BRAS MED VET ZOO 2013. [DOI: 10.1590/s0102-09352013000200042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness ofcheeses produced at the same pH of milk clotting in function of CaCl2 addition. There was no difference in the texture of Minascured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.
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12
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Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.08.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Farahmandfar R, Tehrani MM, Razavi S, Najafi MH. Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903367621] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Ayyash M, Shah N. The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile. J Dairy Sci 2011; 94:2741-51. [DOI: 10.3168/jds.2010-3976] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2010] [Accepted: 02/24/2011] [Indexed: 11/19/2022]
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15
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Wadhwani R, McManus W, McMahon D. Improvement in melting and baking properties of low-fat Mozzarella cheese. J Dairy Sci 2011; 94:1713-23. [DOI: 10.3168/jds.2010-3952] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Accepted: 12/31/2010] [Indexed: 11/19/2022]
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16
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Ayyash M, Sherkat F, Francis P, Williams RW, Shah N. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. J Dairy Sci 2011; 94:37-42. [DOI: 10.3168/jds.2010-3407] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2010] [Accepted: 10/12/2010] [Indexed: 11/19/2022]
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17
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Osaili TM, Ayyash MM, Al-Nabulsi AA, Shaker RR, Shah NP. Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture. J Food Sci 2010; 75:C406-12. [DOI: 10.1111/j.1750-3841.2010.01641.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Lee MR, Johnson M, Govindasamy-Lucey S, Jaeggi J, Lucey J. Insoluble calcium content and rheological properties of Colby cheese during ripening. J Dairy Sci 2010; 93:1844-53. [DOI: 10.3168/jds.2009-2734] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2009] [Accepted: 01/14/2010] [Indexed: 11/19/2022]
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19
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Fröhlich-Wyder MT, Guggisberg D, Wechsler D. Influence of low calcium and low pH on melting characteristics of model Raclette cheese. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009025] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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20
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Chevanan N, Muthukumarappan K. Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701580409] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Choi J, Horne DS, Johnson ME, Lucey JA. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese. J Dairy Sci 2008; 91:513-22. [PMID: 18218737 DOI: 10.3168/jds.2007-0454] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Directly acidified cheeses with different insoluble Ca (INS Ca) contents were made to test the hypothesis that the removal of INS Ca from casein micelles (CM) would directly contribute to the softening and flow behavior of cheese at high temperature. Skim milk was directly acidified with dilute lactic acid to pH values of 6.0, 5.8, 5.6, or 5.4 to remove INS Ca (pH trial). Lowering milk pH also reduced protein charge repulsion, which could influence melt. In a second treatment, EDTA (0, 2, 4, or 6 mM) was added to skim milk that was subsequently acidified to pH 6.0 (EDTA trial). Both types of milks were then made into directly acidified cheese. Cheese properties were determined at approximately 10 h after pressing to reduce possible confounding effects of proteolysis. The INS Ca content was determined by the acid-base titration method. Dynamic low-amplitude oscillatory rheology was used to measure the viscoelastic properties of cheese during heating from 5 to 80 degrees C. The composition of all cheeses was as similar as possible, with cheese-making procedures being modified to obtain similar moisture contents (approximately 55%). Insoluble Ca contents of cheeses significantly decreased with a reduction in pH or with the addition of EDTA to skim milk. The pH values of cheeses in the pH trial varied, but all cheeses in the EDTA trial had similar pH values (approximately 5.73). In the pH trial, the reduction in cheese pH and consequent decrease in INS Ca content resulted in a reduction in the G' values of cheeses at 20 degrees C. In contrast, the G' values at 20 degrees C in cheeses from the EDTA trial increased with EDTA addition up to 4 mM EDTA. The G' values at 70 degrees C of cheeses from the pH trial decreased with a decrease in cheese pH, and a similar decrease was observed in the G' values of cheese from the EDTA trial with an increase in EDTA concentration even though these cheeses had a similar pH value. In both trials, loss tangent (LT) values increased with temperatures >30 degrees C and reached a maximum at approximately 70 degrees C. In the pH trial, LT values at 70 degrees C increased from 1.50 to 4.24 with a decrease in cheese pH from 5.78 to 5.21. The LT values increased from 1.43 to 3.23 with an increase in the concentration of added EDTA from 0 to 6 mM. In the EDTA trial, the decrease in G' and increase in LT values at 70 degrees C were due to the reduction in INS Ca content, because the pH values of these cheeses were the same. It can be concluded that the loss of INS Ca increases the melting in cheeses that have the same pH and gross chemical composition, and removal of INS Ca can even make cheese at high pH (approximately 5.73) exhibit reasonable melt characteristics.
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Affiliation(s)
- J Choi
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
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22
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Yazici F, Akbulut C. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9993-10000. [PMID: 17966979 DOI: 10.1021/jf071655n] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
In this study, the effects of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk during storage were investigated. Four cheese samples were manufactured using starter culture at different whey pH values [(A) 6.2, (B) 5.9, (C) 5.6, and (D) 5.3] and analyzed on the 1st, 28th, and 56th day. Ash, calcium, and phosphorus concentrations decreased as the whey pH at drainage was lowered. Cheese yield and calcium recovery were the highest in D cheeses. During storage, expressible serum levels decreased and nonexpressible serum levels increased, indicating an increase in the water holding capacity of the cheeses. Reducing the calcium content of cheeses increased meltability values, but an overly low calcium level (D cheeses) had an adverse effect on the meltability. The melting properties of cheese samples, except D cheeses, were improved with aging. A cheeses were the hardest and D cheeses the softest throughout storage. The 1st day sensory evaluations revealed that C and D cheeses were preferred and that A cheeses were not. All sensory properties of A cheeses were improved with storage. D cheeses were rated inferior to the others at the end of the storage time.
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Affiliation(s)
- Fehmi Yazici
- Food Engineering Department, Engineering College, Ondokuz Mayis University, 55139 Samsun, Turkey.
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23
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Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.10.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Costabel L, Pauletti MS, Hynes E. Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes. J Dairy Sci 2007; 90:2103-12. [PMID: 17430907 DOI: 10.3168/jds.2006-795] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of the present study was to investigate the influence of stretching temperature, fat content, and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments (batches) were carried out on an industrial scale on successive days, following the standard procedure with some modifications. Fat content of cheese milk, temperature at the stretching step, and time of brining varied from one batch to another as required by the experimental design, outlined by a surface response model. Proteolysis was assessed during ripening of samples, which was prolonged for at least 3 mo, by means of electrophoresis, nitrogen fractions, and soluble peptide mapping. The amount of soluble nitrogen at pH 4.6 was not significantly different in cheeses obtained by diverse procedures, but it increased during ripening of all samples. This result was coincident with the breakdown of alpha(s1)- and beta-caseins evidenced by electrophoresis, which reached similar extents at late stages of ripening, regardless of the cheese-making process. Multivariate analysis on soluble peptide profiles obtained by liquid chromatography also detected sample grouping according to ripening time, but did not evidence any separation caused by the cheese-making technology. We concluded that the changes in the cheese-making process assayed in this work were insufficient to produce significant differences in proteolysis of the cheeses. Ripening time had more influence on proteolysis of Mozzarella cheeses than any other assayed variable.
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Affiliation(s)
- L Costabel
- Instituto Nacional de Tecnología Agropecuaria, Rafaela, Argentina
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25
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Chevanan N, Muthukumarappan K. Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening. J Food Sci 2007; 72:E168-76. [DOI: 10.1111/j.1750-3841.2007.00330.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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JOSHI NS, MUTHUKUMARAPPAN K, DAVE RI. Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13370.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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McMahon DJ, Paulson B, Oberg CJ. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese. J Dairy Sci 2006; 88:3754-63. [PMID: 16230681 DOI: 10.3168/jds.s0022-0302(05)73061-7] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Influence of calcium, moisture, and pH on structure and functionality of direct-acid, nonfat Mozzarella cheese was studied. Acetic acid and citric acid were used to acidify milk to pH 5.8 and 5.3 with the aim of producing cheeses with 70 and 66% moisture, and 0.6 and 0.3% calcium levels. Cheeses containing 0.3% calcium were softer and more adhesive than cheeses containing 0.6% calcium, and flowed further when heated. Cheeses with the same calcium content (0.6%), the same moisture content, but set at different pH values (pH 5.3 and 5.8), exhibited no significant differences in melting or firmness. Increasing cheese moisture content from 66 to 70% produced a softer cheese but did not increase meltability. Such differences in functionality corresponded with differences in structure and arrangement of proteins in the cheese protein matrix. Microstructure of cheese with 0.6% calcium had an increase in protein folds and serum pockets compared with the 0.3% calcium cheeses that had a more homogeneous structure. Protein matrix in the low-calcium cheese appeared less dense indicating the proteins were more hydrated. In the 0.6% calcium cheeses, the proteins appeared more aggregated and had larger spaces between protein aggregates. Thus, between pH 5.3 and 5.8, calcium controls cheese functionality, and pH has only an indirect affect related to its influence on the calcium in cheese.
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Affiliation(s)
- D J McMahon
- Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322, USA.
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28
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O'Mahony JA, McSweeney PLH, Lucey JA. A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese. J Dairy Sci 2006; 89:892-904. [PMID: 16507683 DOI: 10.3168/jds.s0022-0302(06)72154-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A novel model system was developed for studying the effects of colloidal Ca phosphate (CCP) concentration on the rheological properties of Cheddar cheese, independent of proteolysis and any gross compositional variation. Cheddar cheese slices (disks; diameter = 50 mm, thickness = 2 mm) were incubated in synthetic Cheddar cheese aqueous phase solutions for 6 h at 22 degrees C. Control (unincubated) Cheddar cheese had a total Ca and CCP concentration of 2.80 g/100 g of protein and 1.84 g of Ca/100 g of protein, respectively. Increasing the concentration of Ca in the synthetic Cheddar cheese aqueous phase solution incrementally in the range from 1.39 to 8.34 g/L significantly increased the total Ca and CCP concentration of the cheese samples from 2.21 to 4.59 g/100 g of protein and from 1.36 to 2.36 g of Ca/100 g of protein, respectively. Values of storage modulus (index of stiffness) at 70 degrees C increased significantly with increasing concentrations of CCP, but the opposite trend was apparent at 20 degrees C. The maximum in loss tangent (index of meltability/flowability) decreased significantly with increasing concentration of CCP, and there was no significant effect on the temperature at which the maximum in loss tangent occurred (68 to 70 degrees C). Fourier transform mechanical spectroscopy showed the frequency dependence of all of the cheese samples increased with increasing temperature; however, solubilization of CCP increased the frequency dependence of the cheese matrix only in the high temperature region (i.e., >35 degrees C). These results support earlier studies that hypothesized that the concentration of CCP strongly modulates the rheological properties of cheese.
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Affiliation(s)
- J A O'Mahony
- Department of Food and Nutritional Sciences, University College, Cork, Ireland
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O'Mahony JA, Lucey JA, McSweeney PLH. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese. J Dairy Sci 2006; 88:3101-14. [PMID: 16107399 DOI: 10.3168/jds.s0022-0302(05)72992-1] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Full fat, milled-curd Cheddar cheeses (2 kg) were manufactured with 0.0 (control), 0.1, 1.0, or 10.0 micromol of pepstatin (a potent competitive inhibitor of chymosin) added per liter of curds/whey mixture at the start of cooking to obtain residual chymosin levels that were 100, 89, 55, and 16% of the activity in the control cheese, respectively. The cheeses were ripened at 8 degrees C for 180 d. There were no significant differences in the pH values of the cheeses; however, the moisture content of the cheeses decreased with increasing level of pepstatin addition. The levels of pH 4.6-soluble nitrogen in the 3 cheeses with added pepstatin were significantly lower than that of the control cheese at 1 d and throughout ripening. Densitometric analysis of urea-PAGE electro-phoretograms of the pH 4.6-insoluble fractions of the cheese made with 10.0 micromol/L of pepstatin showed complete inhibition of hydrolysis of alpha(S1)-casein (CN) at Phe23-Phe24 at all stages of ripening. The level of insoluble calcium in each of 4 cheeses decreased significantly during the first 21 d of ripening, irrespective of the level of pepstatin addition. Concurrently, there was a significant reduction in hardness in each of the 4 cheeses during the first 21 d of ripening. The softening of texture was more highly correlated with the level of insoluble calcium than with the level of intact alpha(S1)-CN in each of the 4 cheeses early in ripening. It is concluded that hydrolysis of alpha(S1)-CN at Phe23-Phe24 is not a prerequisite for softening of Cheddar cheese during the early stages of ripening. We propose that this softening of texture is principally due to the partial solubilization of colloidal calcium phosphate associated with the para-CN matrix of the curd.
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Affiliation(s)
- J A O'Mahony
- Department of Food and Nutritional Sciences, University College, Cork, Ireland
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Lee MR, Johnson ME, Lucey JA. Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese. J Dairy Sci 2005; 88:3798-809. [PMID: 16230685 DOI: 10.3168/jds.s0022-0302(05)73065-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Cheddar cheese was made from milk concentrated by reverse osmosis (RO) to increase the lactose content or from whole milk. Manufacturing parameters (pH at coagulant addition, whey drainage, and milling) were altered to produce cheeses with different total Ca contents and low pH values (i.e., <5.0) during ripening. The concentration of insoluble (INSOL) Ca in cheese was measured by cheese juice method, buffering by acid-base titration, rheological properties by small amplitude oscillatory rheometry, and melting properties by UW-Melt Profiler. The INSOL Ca content as a percentage of total Ca in all cheeses rapidly decreased during the first week of aging but surprisingly did not decrease below approximately 41% even in cheeses with a very low pH (e.g., approximately 4.7). Insoluble Ca content in cheese was positively correlated (r = 0.79) with cheese pH in both RO and nonRO treatments, reflecting the key role of pH and acid development in altering the extent of solubilization of INSOL Ca. The INSOL Ca content in cheese was positively correlated with the maximum loss tangent value from the rheology test and the degree of flow from the UW-Melt Profiler. When cheeses with pH <5.0 where heated in the rheometer the loss tangent values remained low (<0.5), which coincided with limited meltability of Cheddar cheeses. We believe that this lack of meltability was due to the dominant effects of reduced electrostatic repulsion between casein particles at low pH values (<5.0).
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Affiliation(s)
- M-R Lee
- Department of Food Science, University of Wisconsin-Madison, Madison 53706, USA
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Zisu B, Shah NP. Low-Fat Mozzarella as Influenced by Microbial Exopolysaccharides, Preacidification, and Whey Protein Concentrate. J Dairy Sci 2005; 88:1973-85. [PMID: 15905427 DOI: 10.3168/jds.s0022-0302(05)72873-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt, stretch, and on pizza bake performance were investigated over 45 d of storage at 4 degrees C. Preacidified cheeses without EPS (control) had the lowest moisture content (53.75%). These cheeses were hardest and exhibited greatest springiness and chewiness. The meltability and stretchability of these cheeses increased most during the first 28 d of storage. The moisture content in cheeses increased to 55.08, 54.79, and 55.82% with EPS starter (containing 41.18 mg/g of EPS), coculturing (containing 28.61 mg/g of EPS), and WPC (containing 44.23 mg/g of EPS), respectively. Exopolysaccharide reduced hardness, springiness, and chewiness of low-fat cheeses made with preacidified milk in general and such cheeses exhibited an increase in cohesiveness and meltability. Although stretch distance was similar in all cheeses, those containing EPS were softer than the control. Cocultured cheeses exhibited the greatest meltability. Cheeses containing WPC were softest in general; however, hardness remained unchanged over 45 d. Cheeses made with WPC had the least increase in meltability over time. Incorporation of WPC did not reduce surface scorching or increase shred fusion of cheese shreds during pizza baking; however, there was an improvement in these properties between d 7 and 45. Coating of the cheese shreds with oil was necessary for adequate browning, melt, and flow characteristics in all cheese types.
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Affiliation(s)
- B Zisu
- School of Molecular Sciences, Victoria University, Werribee Campus, PO Box 14428 Melbourne City Mail Center, Victoria 8001, Australia
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Zisu B, Shah N. Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.09.014] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Joshi NS, Muthukumarappan K, Dave RI. Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-120026060] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Joshi NS, Muthukumarappan K, Dave RI. Effect of calcium on microstructure and meltability of part skim mozzarella cheese. J Dairy Sci 2004; 87:1975-85. [PMID: 15328208 DOI: 10.3168/jds.s0022-0302(04)70014-4] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T1 0.48%, T2, 0.42%, and T3 0.35%) were manufactured and stored at 4 degrees C. Microstructure and meltability of cheeses were studied on d 1 and 30. The micrographs were analyzed for numbers, area, perimeter, roundness, and size of the fat particles. Reduced calcium cheeses had greater meltability and more hydrated protein matrix with greater number of fat particles (control=125, T1=193, T2=184, and T3=215 with SEM and control = 86, T1=87, T2= 125, and T3= 140 with CLSM). Further, area and perimeter of these fat particles were also greater in reduced calcium cheeses. Area, perimeter, and size of fat particles increased and their roundness decreased upon storage of 30 d. Decrease in free serum in the protein matrix of all cheeses upon refrigerated storage was evident from the CLSM. Hydrated protein network and better emulsified fat in low calcium cheeses might have improved melt properties of Mozzarella cheese.
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Affiliation(s)
- N S Joshi
- Dairy Science Department, South Dakota State University, Brookings 57007, USA
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Joshi N, Muthukumarappan K, Dave R. Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05761.x] [Citation(s) in RCA: 15] [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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