Effect of Acidulants and Milk-Clotting Enzymes on Yield, Sensory Quality, and Proteolysis of Pizza Cheese Made by Direct Acidification

Quarne, E.L.; Larson, W.A.; Olson, N.F.

doi:10.3168/jds.s0022-0302(68)87091-2

Cited by 19 publications

(8 citation statements)

References 12 publications

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“…In this process, there is no addition of lactic starter cultures, the pH of milk and curd is adjusted by various acidulants (hydrochloric, phosphoric, or lactic acids) to a value which remains constant during whey syneresis (Keller et al, 1974). It was also reported by Quarne et al (1968) that Pizza cheese made by direct acidification using calf rennet developed bitterness. Stadhouders and Hup (1975) have shown that the cumulative formation of bitter peptides was due either to the use of certain starters or to sorne method of cheese-making which resulted in too high a level of rennet retained in the cheese (the lower the pH and the lower the cooking temperature, the higher the level of rennet retained in thecheese (Holmes et al, 1977;Stadhouders et al, 1983;Creamer et al, 1985)).…”

Section: Cheese Manufacturing Processmentioning

confidence: 99%

“…Unfortunately, many of the rennet substitutes have undesirable side-effects, eg, bitter flavour. Any substitute for calf rennet must not only coagulate milk, but must have low proteolytic activity and produce cheese with acceptable flavour and rheological characteristics (Quarne et al, 1968;Edwards and Kosikowski, 1970;Sardinas, 1972;Scott, 1972;Hofi et al, 1976;Rao et al, 1979).…”

Section: Calf-rennet Substitutesmentioning

confidence: 99%

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Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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Section: Cheese Manufacturing Processmentioning

confidence: 99%

Section: Calf-rennet Substitutesmentioning

confidence: 99%

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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“…Stringent consumer expectations have led to several investigations concerning factors that will contribute to development of acceptable lower fat dairy products. Changes in Mozzarella cheese texture can be attributed to proteolysis by lactic starter bacteria and milk coagulants (6)(7)(8)(9)(10)(11). Quarne et al (6) found that different milk coagulating enzymes change proteolysis and body development in direct acid Mozzarella, while Oberg et al.…”

Section: Introductionmentioning

confidence: 99%

“…Changes in Mozzarella cheese texture can be attributed to proteolysis by lactic starter bacteria and milk coagulants (6)(7)(8)(9)(10)(11). Quarne et al (6) found that different milk coagulating enzymes change proteolysis and body development in direct acid Mozzarella, while Oberg et al. (10) showed that different milk-clotting enzymes change melt and stretch properties of direct acid Mozzarella cheese.…”

Section: Introductionmentioning

confidence: 99%

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using ssp. Adjunct Culture

Merrill¹,

Oberg

McManus

et al. 1996

LWT - Food Science and Technology

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“…1974; Micketts and Olson 1974; Schaefer and Olson 1975). Among the notable advances during this period, Quarne et al . (1968) and Micketts and Olson (1974) reported that milk‐clotting enzymes survived the hot water stretching process and remained proteolytically active in directly acidified mozzarella.…”

Section: Directly‐acidified Mozzarellamentioning

confidence: 99%

Mozzarella cheese: 40 years of scientific advancement

Kindstedt

2004

Int J of Dairy Tech

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An overview is presented of selected advances in the science of mozzarella cheese during the past 40 years. This is not intended to be a comprehensive review but rather to focus on several key milestones in the ongoing quest to understand the physicochemical basis for cheese structure and function. In keeping with the theme of this symposium, this paper highlights the pivotal role that Professor P. F. Fox had in shaping my understanding of mozzarella structure–function and the direction of my research during the past decade. The unfolding of mozzarella science has ebbed and flowed, with significant advances being made early on that were not fully recognized until much later.

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Effect of Acidulants and Milk-Clotting Enzymes on Yield, Sensory Quality, and Proteolysis of Pizza Cheese Made by Direct Acidification

Cited by 19 publications

References 12 publications

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using ssp. Adjunct Culture

Mozzarella cheese: 40 years of scientific advancement

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