Age-Related Changes in the Water Phase of Mozzarella Cheese

Guo, Mengjing; Kindstedt, Paul S.

doi:10.3168/jds.s0022-0302(95)76836-9

Cited by 116 publications

(105 citation statements)

References 10 publications

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“…Expressible serum The method as described by Guo and Kindstedt (1995) with some modifications was followed.…”

Section: Physical Propertiesmentioning

confidence: 99%

“…Type of acidulant and processing of pre-cheese with melting salt showed a significant (p <0.05) interaction indicating that each one affected the protein structure in a different way. Higher concentration of solubilized casein have been attributed to a decrease in the amount of expressible serum (Guo and Kindstedt 1995) Meltability Cheese meltability is defined as the ease and extent at which cheese will flow upon heating. It is an important functional property especially for cheese used in foods consumed after heating (Altan et al 2005).…”

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

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

Seth

Bajwa

2013

J Food Sci Technol

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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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“…Expressible serum The method as described by Guo and Kindstedt (1995) with some modifications was followed.…”

Section: Physical Propertiesmentioning

confidence: 99%

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

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

Seth

Bajwa

2013

J Food Sci Technol

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“…According to Guo and Kindstedt [14] and McMahon et al [33], one can obtain expressible water from cheeses for a maximum of 20 d. In this experiment, the cheeses presented an increase in MC during storage (Fig. 4), although this increase was only significant between the tenth and twenty-fifth days of storage, the increase in MC occurring during this period being a function of proteolysis occurring in the cheeses and of changes in the proteinprotein and protein-moisture interactions.…”

Section: Evolution Of the Melting Capacity Of The Cheesesmentioning

confidence: 99%

“…Although the increase in MC of cheeses observed during storage is normally associated with cheese proteolysis, it has also been reported that changes in water partitioning from expressible water to entrapped water can be responsible for changes in the cheeses' melting capacity [14,28,33].…”

Section: Evolution Of the Melting Capacity Of The Cheesesmentioning

confidence: 99%

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Spadoti

Dornellas

Petenate

et al. 2003

Lait

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-The objective of this research was to study the effect of the following modifications to the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (UFCM) up to a concentration factor (CF) of 4:1, and partial pre-fermentation of the UFCM and indirect curd cooking on the composition, pH, titratable acidity (TA) and melting capacity (MC) of the cheese as compared with the standard cheese. Three processings of each of the following five treatments were carried out: Treatment 1 (T1), without ultrafiltration; Treatment 2 (T2), ultrafiltration without pre-fermentation of the UFCM; Treatment 3 (T3), pre-fermentation of 100 g·kg -1 of the UFCM; Treatment 4 (T4), pre-fermentation of 200 g·kg -1 of the UFCM; and Treatment 5 (T5), pre-fermentation of 200 g·kg -1 of the UFCM, and the only one with indirect curd heating. There was a significant difference for total solids between cheeses T4 and T5 with respect to T2. T2 presented the lowest fat and fat in dry matter content, although the observed differences were not statistically significant. The UFCM cheeses presented lower values for fat recovery in cheeses with a significant difference between the treatments T2 and T3 with respect to T1, the fat losses in processing being the main factor affecting cheeses' composition. The pre-fermentation of 200 g·kg -1 of the UFCM increased the acidity and reduced the pH of the cheeses. The time did not exert an influence on the pH but it increased cheeses's TA and MC. There was no difference in MC between the treatments but there was a tendency for greater MC values for cheeses with a higher water to total protein ratio and higher pH value.Cheese / ultrafiltration / pre-fermentation / cooking / melting Résumé -Évaluation de la capacité de fusion du fromage « Prato » obtenu par modifications du procédé de fabrication traditionnel. L'objectif de cette recherche était d'étudier l'effet de modifications du procédé de fabrication traditionnel du fromage « Prato » sur la composition, le pH, l'acidité titrable (TA) et la capacité de fusion (MC) du fromage, comparé au standard traditionnel. Les modifications ont été les suivantes : utilisation de lait concentré par ultrafiltration (UFCM) jusqu'à un facteur de concentration (CF) de 4:1 ; pré-fermentation partielle de l'UFCM et

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“…The se biochemical reactions predominantly proceed in the aqueous liquid fraction of the cheese, and water is often involved in their reactions (e.g., hydrolysis). Thus, characterisation and quantification of the liquid fraction remaining in chee se is useful to determine the concentration of enzymes and substrates [3,6,19]. In short, chee se composition, matrix structure and evolution during ripening are highly specifie for each type of cheese [2].…”

Section: Introductionmentioning

confidence: 99%

Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water

Aimar

Michel

Graët

et al. 1999

Lait

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-Soft goat cheeses of the Sainte-Maure variety were studied at different ripening stages to characterise their microstructure in relation to their composition and water content. The intemalliquid phase of the cheeses was extracted by hydraulic pressure and analysed. Non solvent water (NSW) in cheese was calculated according to the method of van Boekel and Walstra from the concentration of sorne completely dissolved components such as potassium (K), sodium (Na) or 13-lactoglobulin (I3-Lg) in the liquid fraction compared to that in the whole cheese. The values obtained for NSW in the 7-d-old cheeses were 1.1, 0.8, 2.1 ss:' casein (CN) for K, Na and I3-Lg, respectively. A reduction in NSW values was observed during ripening, down to 0.6 gg " CN for K and Na and 1.3 ss:' CN for I3-Lg in the 58-d-old cheese. Total water content of cheese decreased during ripening from 4.7 to 1.9 g.g-I CN, so that the relative proportion of NSW to total water increased during ripening. Very different cheese microstructures were observed at the beginning and end of the ripening period. In the early stage of ripening the structure of cheese was loose, characterised by accelerated enzymatic reactions which developed in the aqueous phase as a result of proteolysis. A rapid decrease in the water content occurred due to evaporation at the cheese surface, facilitated by the easy movement of water from the inner part of cheese to the surface through the open and porous structure. During these early stages of ripening, pressing of the cheese led to high flow rates of Iiquid. When cheese total solids reached 600-650 g·kg-1 , which occurred after -43 d of ripening, the cheese microstructure became more compact. The residual water had a slower diffusion rate in the structure, as indicated by the lower variation in the cheese water content with time. Residual water was mainly non solvent. The proteolytic rate in the cheeses decreased, probably due to the lower content in solvent water. The kinetics of the pressing at this stage was characterised by a low flow rate. © InraJElsevier, Paris. Résumé -Caractérisation du fromage de chèvre à différents stades de maturation: structure du fromage, composition et détermination de l'eau non solvante. Des fromages de chèvre de type Sainte-Maure ayant des durées d'affinage de 7 à 58 j ont été caractérisés par leur microstructure, leur composition et leur teneur en eau afin de déterminer l'évolution se produisant au cours de l'affinage. La fraction liquide des fromages a été extraite par pressage hydraulique et analysée pour connaître la concentration des constituants se trouvant en solution dans les fromages. La comparaison de la concentration des solutés dans la fraction liquide et dans le fromage a permis de calculer la quantité d'eau non solvante du fromage relativement à deux types de constituants se trouvant entiè-rement à l'état soluble, des cations, le potassium (K) et le sodium (Na), et une protéine, la~-Iactoglobuline (~-Lg). L'eau non sol vante pour le K et le Na était respectivement de l,le...

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Age-Related Changes in the Water Phase of Mozzarella Cheese

Cited by 116 publications

References 10 publications

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

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

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water

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