A systems analysis of pasta filata process during Mozzarella cheese making

Yu, Chenxu; Gunasekaran, Sundaram

doi:10.1016/j.jfoodeng.2004.08.031

Cited by 25 publications

(16 citation statements)

References 5 publications

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“…From the strain sweeps, it was observed that γ 0 = 0.005 ensures that the rheological determinations be carried out in the linear viscoelasticity region. Tunick and others (1993a), Ak and Gunasekaran (1996), Subramanian and Gunasekaran (1997), Ak (2000, 2003), and Yu and Gunasekaran (2005) reported similar strain amplitude limits of linear viscoelasticity region.…”

Section: Viscoelastic Behaviormentioning

confidence: 64%

“…Composition and structural characteristics of cheese affect its rheological properties and they undergo notable changes during maturation (Subramanian and Gunasekaran 1997), proteolysis being the principal driving force behind age‐dependent functional changes in Mozzarella cheese (Kindstedt 2004). Dynamic testing is one the most important and fundamental methods for determining rheological properties of viscoelastic materials and it has been used extensively to probe the structure of cheese (Tunick and others 1993a, 1993b, 1995; Subramanian and Gunasekaran 1997; Yu and Gunasekaran 2005). …”

Section: Introductionmentioning

confidence: 99%

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Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese

Ribero

Rubiolo

Zorrilla

2007

Journal of Food Science

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The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2 x 10 x 10 cm(3)) were immersed in 23% w/w NaCl solutions (control samples: 4 degrees C, 90 min; frozen samples: -15 degrees C, 180 min). Half of the frozen samples were immediately thawed at 4 degrees C . The other half was stored at -20 degrees C for 2 mo and then was thawed at 4 degrees C (frozen-stored samples). Samples were stored at 4 degrees C and assayed at 1, 7, 14, 20, 27, 34, and 41 d. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001

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Section: Viscoelastic Behaviormentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese

Ribero

Rubiolo

Zorrilla

2007

Journal of Food Science

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“…Effect of fat content on Oaxaca cheese microstructure Oaxaca cheese presents a typical microstructure of pasta filata: protein fibres (strands) has a smooth appearance and are interconnected and separated by columns or channels that contain fat and whey components Kindstedt and Guo 1997;McMahon et al 1999;Joshi et al 2004;Yu and Gunasekaran 2005).…”

Section: Microstructure By Light Microscopymentioning

confidence: 99%

“…1993; McMahon et al. 1999; Yu and Gunasekaran 2005) by calcium crossing bonds (Lucey and Fox 1993; Metzger et al. 2000, 2001; Pastorino et al.…”

Section: Introductionmentioning

confidence: 99%

“…Although the cheese microstructure formation begins during coagulation Oberg et al 1993;McMahon and Oberg 1998), it is during kneading and stretching of the curd that the typical microstructure of pasta filata cheeses is established (Kosikowski 1982;Kindstedt and Guo 1997) because of continuous interactions of proteins (Lawrence et al 1987;Kiely et al 1992;Oberg et al 1993;McMahon et al 1999;Yu and Gunasekaran 2005) by calcium crossing bonds (Lucey and Fox 1993;Metzger et al 2000Metzger et al , 2001Pastorino et al 2003;McMahon et al 2005). Use of scanning electron microscopy (SEM) allowed Kaláb (1977) to reveal the longitudinal alignment of protein fibres in stretched cheeses (mozzarella and Provolone).…”

Section: Introductionmentioning

confidence: 99%

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The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese

Colín-Cruz¹,

Dublán‐García²,

Espinoza‐Ortega³

et al. 2011

Int J of Dairy Tech

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The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated samples. In nondehydrated samples, protein fibres were wide and compact in fat‐free cheese, and big serum channels were approximately 100 μm in width. Width of protein fibres and size of channels decreased as fat content increased. Small channels seemed to be occupied only by fat, while in big channels, water and fat were observed. LM both confirmed and supplemented the observations made by SEM, particularly the presence and distribution of fat in channels.

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