Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese

Abstract

Milk was collected from three spring-calving herds, on different daily herbage allowances (DHA) of perennial rye-grass (16, 20 or 24 kg dry matter (DM)/cow for a 17 week period. On five occasions, at weekly intervals in the middle of the period, the three different milks were converted into low-moisture part-skim Mozzarella cheese. Increasing the DHA resulted in significant increases in the concentrations of protein in the cheesemilk (P<0·05) and cheese whey (P<0·02). The moisture-adjusted cheese yield increased significantly (P<0·01) on raising the DHA from 16 to 24 kg grass DM/cow. DHA had no significant effects on any of the gross compositional values of the cheese (although moisture and fat-in-DM levels tended to decrease and increase respectively with increasing DHA). The hardness of the uncooked cheese and functionality of cooked cheese (i.e. melt time, flowability, stretch and viscosity) were not significantly influenced by DHA over the 115 d ripening period at 4°C.

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

“…Grated cheese were analyzed in duplicate for salt, fat, protein, moisture, pH, calcium, phosphorous and pH 4.6 soluble N, as described previously [14][15][16]. The level of intact casein (g .…”

“…Mozzarella cheese was manufactured as described previously [15]. The milk was inoculated with a starter culture consisting of Streptococcus thermophilus and Lactobacillus helveticus (Chr.…”

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

“…Therefore, the calcium content in the serum phase increases with increasing sodium chloride content (Gaucheron et al 2000;Zhao and Corredig 2015). Other studies (Guinee et al 2000;Locci et al 2012) investigating the effect of salt content during cooking-stretching on yield applied a mix of hot brining during cooking-stretching and cold brining during chilling in cold water thereafter so that the effect of the salt content on the cookingstretching step itself is not clearly elucidated. During the cooling step, water absorption or reabsorption is also likely to occur.…”

“…Changes in the chemical composition also influence the flow behavior of the plasticized cheese matrix during melting (Bähler et al 2015;Henneberry et al 2015). Salt can be incorporated into pasta filata cheese either by salting the minced curd, hot brining during cooking-stretching, cold brining during cooling, or combinations thereof (Guinee et al 2000).…”

“…The composition of pasta filata cheese is influenced by process parameters, of which the cooking-stretching step has a large impact (Bähler et al 2016;Guinee et al 2000). In this step, the curd is heated, promoting syneresis and fat loss and reducing the final yield of the pasta filata cheese (Bähler et al 2016).…”