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

Abstract

The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4°C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-proteinnitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.

Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

“…Several factors have been reported in different studies, for instance, protein degradation may occur as heat treatment increase, and that the rate of amino acid liberation decreases as heat treatment increases ( 23). Variation in mozzarella cheese protein content may also occur either due to crude enzyme extract and/or withholding of whey in the finished product (cheese) that might enhance the protein content (16).…”

“…The fat and casein contents contained in a curd during processing are typically high in Mozzarella cheese, which contains reasonably little quantities of water-miscible components (whey proteins, milk sugar, and water-miscible vitamins) that are primarily found in the whey. Mozzarella cheese is a rich source of nutrients, proteins, vitamins, fat, and carbohydrates (16). It provides many health benefits and can protect against gout, which causes uric acid crystals to develop in the joints (17).…”

Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

“…The curd is obtained after the coagulation of cow milk by rennet and/or coagulant enzymes. Fiordilatte shows up to 60% humidity, high fat content and maximum 2% salt [17].…”

“…Fiordilatte fortification could gain great interest because of its advantage, as is the case for many dairy products, is that it may additionally provide essential nutrients (e.g., calcium, vitamins, proteins) and the fortification with other valuable compounds is a natural way to enhance functionality. For example, Angiolillo et al [17] developed a synbiotic fiordilatte cheese composed of an edible sodium alginate coating as a carrier of probiotic microorganisms and prebiotic fructo-oligosaccharides. To increase protein content and improve the nutritive quality of a fresh pasta filata cheese very similar to fiordilatte, whey protein hydrolysates were proposed by Jeewanthi et al [18] as a source of bioactive peptides.…”