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

Abstract

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.

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

“…In general, it was observed that the differences in ripening time and starter culture viability did not have significant effects on the springiness of the plant added Mozzarella samples. Unlike Jeewanthi et al (2015), the present study findings demonstrated that the springiness of Mozzarella cheese samples decreased during storage. The difference between values with different exponential expressions in the same column was statistically significant (P<0.05) for 30 th day of storage At the end of the storage period, the gumminess of all samples, including the control sample, increased when compared to the 1 st day of storage.…”

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

“…Cheeses were prepared according to the method described by Jeewanthi et al 2015a. Briefly, prepared milk was heated to 30°C and inoculated with cheese starter culture (2 %).…”

“…The L* values indicates lightness, the a* and b* values are chromaticity coordinates (a*, from green to red; b*, from blue to yellow) (Jeewanthi et al 2015a). The reported values are the means of three replicates.…”

“…Cheese generally requires 1-3 weeks of aging in the refrigerator for optimum stretchability (Jeewanthi et al 2015a;Kindstedt et al 2004). Stretching ability of WPHs-fortified mozzarella is shown in Fig.…”

“…Mozzarella cheese is soft, white, unripened, lightly salted and consumed shortly without a long aging period. It's melting and stretching characteristics are highly appreciated in the manufacture of pizza (Banville et al 2013;Jeewanthi et al 2015a). Nowadays, producing high quality cheeses that meet consumers' expectations is crucial for cheese makers to remain competitive.…”