An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese

Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before baking would improve pizza baking performance. The study also examined the correlation of the onset of cheese browning with the rate of moisture loss, changes in cheese surface temperature, and 3-dimensional (3D) plot L* a* b* CIELAB color analysis. The pretreatment of soaking cheese shreds in water improved the baking properties of fat-free mozzarella cheese on pizza. Compared with the control sample, which demonstrated significant shred identity, poor shred melt, fusion, and stretch during a pizza bake with fat-free mozzarella, the soaked cheese (SC) sample demonstrated satisfactory cheese melt, fusion, and stretch. In addition, the SC sample had desired browning as opposed to the control sample's excessive browning. The additional moisture from the soaking pretreatment aided in delaying the onset of cheese browning in the SC sample when compared with the control sample. For both the control and SC samples, there was a strong correlation between the onset of cheese browning with the peak of moisture-loss rate, and an increase in cheese surface temperature (>100°C). The color analysis of the 3D plot confirmed the relationship between the onset of cheese browning and the shift in L* (lightness), a* (red-green color), and b* (blue-yellow) values. According to the study's findings, soaking cheese shreds before baking can help improve bake performance on pizza. Furthermore, 3 measurement tools used in the study, (1) moisture-loss rate, (2) cheese surface temperature, and (3) 3D plot CIELAB color, were useful in determining the onset of cheese browning and can be applied to different intervention strategies to control cheese browning during pizza baking.

A 100-Year Review: Cheese production and quality

In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.

Symposium review: Structure-function relationships in cheese

The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).

Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese

Purpose

The sensory quality and yield of mozzarella cheese deteriorate as the fat content in milk is reduced. This study aims to evaluate the efficacy of sodium alginate as a fat replacer in low-fat buffalo mozzarella cheese on the basis of processing and storage (4 ± 1°C) quality.

Design/methodology/approach

Five treatments of buffalo mozzarella cheese, viz., control full-fat cheese (6.0 per cent milk fat; CFFC), control low-fat cheese (<0.5 per cent milk fat) without sodium alginate (CLFC), low-fat cheese with 0.1 per cent sodium alginate (LFC-1), 0.2 per cent sodium alginate (LFC-2) and 0.3 per cent sodium alginate (LFC-3), were comparatively evaluated.

Findings

Increase in the level of sodium alginate increased the percent yield of treated low-fat cheese than CLFC. Addition of sodium alginate to low-fat cheese resulted in decrease in hardness (p = 0.023) and chewiness than CLFC. Meltability was significantly decreased (p = 0.03) in low-fat cheese than CFFC. It was recorded as 1.5 ± 0.14 cm for CFFC to 0.2 ± 0.08 cm in LFC-3. Sensory panellists awarded LFC-3 highest and lowest to LFC-1; however, treated products at all selected levels were superior to CLFC. Oxidative stability and microbial stability were improved in LFC-3 than CFFC during storage.

Practical implications

Results concluded that 0.3 per cent sodium alginate is optimum for the development of extended shelf-life functional/low-fat/low-calorie buffalo mozzarella cheese.

Originality/value

Processing interventions can be successfully used to develop low-fat/low-calorie mozzarella cheese with acceptable sensory attributes and longer storage life.

Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters

The aim of this study was to measure the impact of heating on the sensory properties of blue-veined cheeses in order to characterise their sensory properties and to identify their specific sensory typology associated with physicochemical parameters. Sensory profiles were performed on a selection of Protected Designation of Origin (PDO) cheeses representing the four blue-veined cheese categories produced in the Massif Central (Fourme d’Ambert, Fourme de Montbrison, Bleu d’Auvergne and Bleu des Causses). At the same time, physicochemical parameters were measured in these cheeses. The relationship between these two sets of data was investigated. Four types of blue-veined cheeses displayed significantly different behaviour after heating and it is possible to discriminate these cheese categories through specific sensory attributes. Fourme d’Ambert and Bleu d’Auvergne exhibited useful culinary properties: they presented good meltability, stretchability and a weak oiling-off. However, basic tastes (salty, bitter and sour) are also sensory attributes which can distinguish heated blue cheeses. The relationship between the sensory and physicochemical data indicated a correlation suggesting that some of these sensory properties may be explained by certain physicochemical parameters of heated cheeses.

Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types

The objective of this study was to improve the physicochemical properties and functional qualities of soy based mozzarella cheeses by ultrafiltration (UF) of soy milk blends, adding skim milk instead of cow's milk or increasing the soy milk proportions in cheese milk. Eight types of mozzarella cheeses made using soy milk and analyzed for nutritional, structural, and functional characteristics for 4 weeks at 4 °C. Cheeses made with cow milk, 10, 20, and 30 % soy milk in cow milk, skim milk, 10 % soy milk in skim milk, and ultrafiltrated 10 % soy milk in cow milk for first and second volume concentrations. Refrigerated storage of the soy-mozzarella led to a decrease in total solid, mineral, protein, fat, and lactose contents and rheological characteristics after 2 weeks. The nutritive quality of the mozzarella tended to increase proportionally to soy milk content, but the physical and functional qualities decreased. The UF-fortified soy-mozzarella showed more improved qualities among the other soy cheeses like long shelf life, improved nutritional, structural and functional qualities. Blends of 10-20 % soy milk and UF soy milk blends can be used to achieve good quality, nutritive mozzarella cheese, even with skim milk instead of cow milk in a milk shortage.

Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

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.

Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.

Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet

A batch of full-fat (23% target fat) and 3 batches of low-fat (6% target fat) Iranian white cheese with different rennet concentrations (1-, 2-, and 3-fold the normal usage) were produced to study the effect of fat content reduction and promoted proteolysis on the textural and functional properties of the product. Cheese samples were analyzed with respect to their rheological parameters (uniaxial compression and small amplitude oscillatory shear), meltability, microstructure, and sensory characteristics. Reduction of fat content from 23 to 6% had adverse effects on the texture, functionality, cheese-making yield, and sensory characteristics of Iranian white cheese. Fat reduction increased the instrumental hardness parameters (storage modulus, stress at fracture, and Young's modulus of elasticity), decreased the cheese meltability and yield, and made the microstructure more compact. Doubling the rennet concentration reduced values of instrumental hardness parameters, increased the meltability, and improved the sensory impression of texture. Although increasing the rennet concentration to 2-fold the normal usage resembled somewhat the low-fat cheese to its full-fat counterpart, it appeared to cause more reduction in yield. Increasing the rennet concentration 3-fold the normal usage produced a product slightly more elastic than the low-fat cheese with normal concentration of rennet. Increasing the rennet concentration to 2-fold the normal usage was useful for improving the textural, functional, and sensory properties of low-fat Iranian white cheese.

Low-Fat Mozzarella as Influenced by Microbial Exopolysaccharides, Preacidification, and Whey Protein Concentrate

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.

Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification

Nonfat (0% fat), reduced-fat (11% fat), and control (19% fat) mozzarella cheeses were made using direct acidification to test the influence of three levels (0.25X, 1X, and 4X) of coagulant concentration on proteolysis, meltability and rheological properties of cheeses during 60 d of storage at 5 degrees C. Changes in meltability, level of intact alpha(s1)-casein and beta-casein (by capillary electrophoresis), 12.5% TCA-soluble nitrogen, and complex modulus were measured. There were differences in rate of proteolysis and functional properties as a function of fat content of the cheese, but some of these differences could be attributed to differences in moisture contents of the cheeses. As fat level decreased, the percent moisture-in-nonfat-substance of the cheeses also decreased. Cheeses with the lower fat contents (and consequently the lowest moisture-in-nonfat-substance content) had slower rates of proteolysis. Fat content influenced the complex modulus of the cheese, with the biggest effect occurring when fat content was reduced from 11 to 0%. Coagulant level had only a small effect on initial modulus. Cheeses became softer during storage, and the decrease in modulus was influenced by the level of coagulant. At 0.25X, there was very little decrease in modulus after 60 d, while at 1X and 4X coagulant levels the softening of the cheese was more evident. The influence of coagulant level and fat content on cheese melting was similar to their effects on complex modulus. In general, higher fat contents promoted more melting and so did higher coagulant levels. Melting increased during storage although very little change was observed in the nonfat cheese.

Test for measuring the stretchability of melted cheese

A test for measuring the stretchability of cheese was developed by adapting a texture-profile analyzer to pull strands of cheese upwards from a reservoir of melted cheese. Seven different cheeses were analyzed using the Utah State University stretch test. The cheeses were also analyzed for apparent viscosity with a helical viscometer, for meltability using a tube melt test, and for stretch using the pizza-fork test. Cheese was placed into a stainless steel cup and tempered in a water bath at 60, 70, 80, or 90 degrees C for 30 min before analysis. The cup was then placed in a water-jacketed holder mounted on the base of the instrument. A three-pronged hook-shaped probe was lowered into the melted cheese and then pulled vertically until all cheese strands broke or 30 cm was reached. This produced a stretch profile as the probe was lifted through the reservoir of melted cheese and then pulled strands of cheese upwards. Three parameters were defined to characterize the stretchability of the cheese. The maximum load, obtained as the probe was lifted through the cheese, was defined as melt strength (F(M)). The distance to which cheese strands were lifted was defined as stretch length (SL). The load exerted on the probe as the strands of cheese were being stretched was defined as stretch quality (SQ). There was a correlation between F(M) and apparent viscosity. There was also some correlation between SL measured by the fork test and SL when the cheese was tested at 90 degrees C, but no correlation occurred at lower temperatures.

F, Fonseca C. Influência do concentrado protéico de soro na composição do requeijão em barra com teor reduzido de gordura

O presente trabalho teve como objetivos elaborar um processamento de requeijão em barra com teor reduzido de gordura utilizando-se concentrado protéico de soro como substituto da gordura e avaliar suas características físico-químicas. O requeijão foi fabricado a partir da adição de três níveis (tratamentos) do concentrado, 0,2, 1,0 e 2,0%, e um com teor integral de gordura (controle). As amostras foram analisadas na primeira semana de fabricação para pH, acidez (% de ácido lático), teor de umidade (g/100 g), teor de gordura (g/100 g), teor de proteína (g/100 g) e teor de cinzas (g/100 g). Somente o teor de gordura apresentou diferença significativa entre o grupo-controle e os demais tratamentos (P<0,05).

Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese

Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of these strains, as indicated by the o-phthaldialdehyde analysis, was similar in each of the three strains of L. bulgaricus, these strains exhibited different proteolytic specificities toward the peptide, alpha(s1)-CN (f 1-23). On the basis of their alpha(s1)-CN (f 1-23) cleavage patterns and a previously described classification, these strains were assigned to the groups I, III, and V. The objective of this study was to investigate the influence of lactobacilli proteolytic systems, based on specificity toward alpha(s1)-CN (f 1-23), on functionality of part-skim Mozzarella cheese. Moisture, fat, protein, salt-in-moisture, and moisture in nonfat substances content of cheeses made with groups I, III, and V strain were similar. Control cheese had a lower moisture content than did other treatments. Significant differences were observed in functional properties between cheeses manufactured using groups III and V strains. Cheeses made with groups I and III strains were similar in their meltability, hardness, cohesiveness, melt strength, and stretch quality. Meltability and cohesiveness increased with age, while melt strength and stretch quality decreased with age for all cheeses. Additionally, HPLC showed that total peak areas of water-soluble peptides derived from cleavage of alpha(s1)-CN (f 1-23) by different strains of lactobacilli could be highly correlated to meltability and stretch characteristics of cheeses made with those strains.

Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese

The effects of Ca concentration and pH on the composition, microstructural, and functional properties of Mozzarella cheese were studied. Cheeses were made using a starter culture (control) or by direct acidification of the milk with lactic acid or lactic acid and glucono-delta-lactone. In each of three trials, four cheeses were produced: a control, CL, and three directly-acidified cheeses, DA1, DA2, and DA3. The cheeses were stored at 4 degrees C for 70 d. The Ca content and pH were varied by altering the pH at setting, pitching, and plasticization. The mean pH at 1 d and the Ca content (mg/g of protein) of the various cheeses were: CL, 5.42 and 27.7; DA1, 5.96 and 21.8; DA2, 5.93 and 29.6; DA3, 5.58 and 28.7. For cheeses with a high pH (i.e., approximately 5.9), reducing the Ca content from 29.6 to 21.8 mg/g of protein resulted in a significant decrease in the protein level and increases in the moisture content and mean level of nonexpressible serum (g/g of protein). Reducing the Ca concentration also resulted in a more swollen, hydrated para-casein matrix at 1 d. The decrease in Ca content in the high-pH cheeses coincided with increases in the mean stretchability and flowability of the melted cheese over the 70-d storage period. The fluidity of the melted cheese also increased when the Ca content was reduced, as reflected by a lower elastic shear modulus and a higher value for the phase angle, delta, of the melted cheese, especially after storage for <12 d. The melt time, flowability, and stretchability of the low-Ca, high-pH DA1 cheese at 1 d were similar to those for the CL cheese after storage for > or = 12 d. In contrast, the mean values for flowability and stretchability of the high-pH, high-Ca DA2 cheese over the 70-d period were significantly lower than those of the CL cheese. Reducing the pH of high-Ca cheese (27.7 to 29.6 mg/g of protein) from -5.95 to 5.58 resulted in higher flowability, stretchability, and fluidity of the melted cheese. For cheeses with similar pH and Ca concentration, the method of acidification had little effect on composition, microstructure, flowability, stretchability, and fluidity of the melted cheese.

Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese

Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt content and storage time influenced T(OP). Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20 degrees C, but the salted cheese required heating to 40 degrees C. As the salted cheese was aged, its T(OP) increased so that by 60 d the cheese did not become opaque until it was heated to 70 degrees C.

Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage

The effect of milk preacidification on cheese manufacturing, chemical properties, and functional properties of low fat Mozzarella cheese was determined. Four vats of cheese were made in 1 d using no preacidification (control), preacidification to pH 6.0 and pH 5.8 with acetic acid, and preacidification to pH 5.8 with citric acid. This process was replicated four times. Modifications in the typical Mozzarella manufacturing procedures were necessary to accommodate milk preacidification. The chemical composition of the cheeses was similar among the treatments, except the calcium content and calcium as a percentage of protein were lower in the preacidified treatments. During refrigerated storage, the chemical and functional properties of low fat Mozzarella were affected the most by milk preacidification to pH 5.8 with citric acid. The amount of expressible serum, unmelted cheese whiteness, initial unmelted hardness, and initial apparent viscosity were lower with preacidification. The reduction in initial unmelted cheese hardness and initial apparent viscosity in the pH 5.8 citric treatments represents an improvement in the quality of low fat Mozzarella cheese that allows the cheese to have better pizza bake characteristics with shorter time of refrigerated storage.

Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey

We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella cheese functionality and whey viscosity. Mozzarella cheeses were manufactured with Lactobacillus helveticus LH100 paired with one of four S. thermophilus strains: MR-1C, a bacterium that produces a capsular exopolysaccharide; MTC360, a strain that secretes a ropy exopolysaccharide; TAO61, a nonexopolysaccharide-producing commercial cheese starter; and DM10, a nonencapsulated, exopolysaccharide-negative mutant of strain MR-1C. As expected, cheese moisture levels were significantly higher in Mozzarella cheeses made with exopolysaccharide-positive versus exopolysaccharide-negative streptococci, and melt properties were better in the higher moisture cheeses. Whey viscosity measurements showed that unconcentrated and ultrafiltered, fivefold concentrated whey from cheeses made with S. thermophilus MTC360 were significantly more viscous than whey from cheeses made with MR-1C, TAO61, or DM10. No significant differences were noted between the viscosity of unconcentrated or concentrated whey from cheeses made with S. thermophilus MR-1C versus the industrial cheese starter TAO61. These data indicate that encapsulated, but not ropy, exopolysaccharide-producing S. thermophilus strains can be utilized to increase the moisture level of cheese and to improve the melt properties of Mozzarella cheese without adversely affecting whey viscosity.