Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese

Gonçalves, Mônica Correia; Cardarelli, Haíssa Roberta

doi:10.1016/j.idairyj.2018.07.005

Cited by 15 publications

(7 citation statements)

References 17 publications

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“…The statistical analysis results indicate that there are no significant differences (0.05 (P<0.05) between the control and envelope samples. 25.12%, and the result was found, close to what it found [27] for mozzarella cheese made from cow's milk 24.50%. The percentage of the total chemicals that were viewed during the storage period and the results are also consistent with his finding [28] who noted the high storage period, and this is due to the composition of the casing s of whey proteins supported on green tea, which plays a role in sequestering and storing the amount of evaporated water for moisture, which leads to increase the proportion of fat.…”

Section: -1-3 Percentage Of Fatsupporting

confidence: 87%

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2022

HNSJ

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In this study, mozzarella cheese covered with edible and biodegradable films was manufactured from whey proteins reinforced with green alcoholic extract to preserve the environment from degradable plastics surrounding it. two types of mozzarella cheese was manufactured. The first made unwrapped mozzarella cheese (control sample), and the second treatment was mozzarella cheese coated with whey proteins fortified with green tea at a concentration of (3%) (envelope sample), and its effect on prolonging the storage life of the processed cheese was evaluated by chemical and microbiological tests, as the moisture content on the first day was 53.26 and 53.30% for each of the control sample and envelope sample, respectively. Moreover, this percentage was decreased with significant differences on the last day (P≤0.05) between the two samples to 47 and 51.06%, respectively. while fat and protein it was observed that they gradually increased at the end of the storage period. As for the pH decreased during the storage period, and it was found that there was a development in acidity during storage and for the two samples with insignificant differences(P≤0.05),The Acid value (AV) for both control and envelope sample was 0.13 (mEq / 100 gm fat). and the value of AV increased with significant differences in storage samples, control sample, and envelope sample until it reached 2.0 and 1.1 (mEq / 100 gm fat). As for the microbiological tests, the total number of bacteria on the day of storage was 3.5 x 10 2 and 2.7 x 10 2 . control and envelope samples, respectively, decreased at of the storage phase 3-6 logarithmic cycles in the envelope sample compared to the control sample The numbers of Gram-negative E.coli bacteria were lower by two logarithmic cycles in the envelope sample compared to the control sample. The envelope sample was free of lipolytic bacteria, proteins, Salmonella sp, yeasts, and samples, for the length of the storage period. In contrast, the numbers at the end of storage for the control sample reached 3.7 x 10 2 , 4.5 x 10 2 , 10 x 3.1, 8.1 x 10 2 colony-forming units / g at the end of the period Treasury.

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Section: -1-3 Percentage Of Fatsupporting

confidence: 87%

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2022

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“…According to Gonçalves and Cardarelli ( 20 ), the protein matrix in curd in the stretching stage is more organised and porous, interwoven with fat globules of different sizes than the curd in previous manufacturing stages. At the end of the mozzarella cheese production, the protein matrix became more compact, with the agglomeration of more fat particles and with the incorporation of small individual fat globules.…”

Section: Manufacturing Technologymentioning

confidence: 99%

“…Fig. 2 ( 20 ) shows the microstructure of the curd at stretching stage (pH=5.2) and the cheese after the stretching stage.…”

Section: Manufacturing Technologymentioning

confidence: 99%

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Mozzarella Cheese Stretching: A Review

Gonçalves

Cardarelli

2021

Food Technol. Biotechnol. (Online)

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Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this review was to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella cheese. The studies presented showed that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this review may facilitate the production of mozzarella cheese with specific functional properties.

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“…Previously published studies reported similar acidification trends in inoculated curds. Gonçalves and Cardarelli (2019) used Streptococcus thermophilus and Lactobacillus delbrueckii for the manufacture of mozzarella cheese, inducing an acidity increase from a pH of 6.50 to 5.1 during a period of 60 min.…”

Section: Phmentioning

confidence: 99%

Structure rearrangement during rennet coagulation of milk modifies curd density

Amaro-Hernández

Olivas

Acosta-Muñíz

et al. 2020

Journal of Dairy Science

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Milk curds are a semisolid structure resulting from the enzymatic coagulation of milk, consisting mainly of paracasein micelles, fat globules, and whey. This gel undergoes a series of changes in its composition and structure during setting and curing, affecting curd density. The present study investigated the composition and density of inoculated and noninoculated milk curds during a 60-min curing period conducted at 30, 35, and 40°C. The purpose of the study was to determine the density changes occurring in the protein phase of curds during curing under different conditions of temperature and pH to understand the nature of the structural changes happening in the paracasein matrix. Noninoculated curd density values oscillated between 1.0247 and 1.0294 g/cm 3 after 60 min of curing, whereas inoculated treatments showed values between 1.0222 and 1.0321 g/ cm 3 . This small difference in density between the studied samples was surprising because the whey content of samples differed greatly. Density of the protein phase reached values of 1.8002 and 1.4388 g/cm 3 for noninoculated and inoculated curds, respectively, after 60 min of curing. Two independent mechanisms involved in the development of the protein-based structure of curds were identified upon comparison of the development of protein phase density in inoculated and noninoculated curds. Although the larger increase in protein phase density observed in noninoculated curds was probably due to the concurrent action of calcium-mediated electrostatic bonds and temperature-dependent hydrophobic bonds, inoculated curds showed a lower protein phase density caused by calcium solubilization and by a decrease in the net charge of paracasein micelles induced by pH reduction.

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Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese

Cited by 15 publications

References 17 publications

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Mozzarella Cheese Stretching: A Review

Structure rearrangement during rennet coagulation of milk modifies curd density

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