Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese

Morales-Celaya, M.F.; Lobato‐Calleros, C.; Álvarez‐Ramírez, José; Vernon‐Carter, E.J.

doi:10.1016/j.lwt.2011.08.015

Cited by 24 publications

(26 citation statements)

References 28 publications

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“…Composition and processing of Oaxaca cheese (De Oca-Flores et al, 2009;Morales-Celaya et al, 2012) resemble, to some extent, those of Asadero cheese (Alba et al, 1990), another Mexican pasta filata cheese, and low-moisture mozzarella cheese (Kindstedt, 1993).…”

Section: Introductionmentioning

confidence: 91%

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Fuentes

Mateo²,

Quinto

et al. 2015

Journal of Dairy Science

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Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage. A descriptive sensory analysis of selected taste, odor, and texture characteristics was also carried out. The main changes in the cheeses during the storage were decreases in pH, hardness, elasticity, and whiteness, and an increase in meltability. Neither lipolytic nor proteolytic activities were evident during the storage of cheeses. Storage time resulted in a gradual quality loss of unmelted cheeses. This loss of quality might be related to the decrease of hardness and the appearance off-flavors.

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Section: Introductionmentioning

confidence: 91%

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Fuentes

Mateo²,

Quinto

et al. 2015

Journal of Dairy Science

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“…Indeed, according to Morales‐Celaya et al . (), these cheeses have a more stratified structure than the casein strand arrangement obtained from raw milk products. Comparing both control samples, full‐fat control cheese and low‐fat control cheese, it can be observed that the full‐fat sample showed a higher screening due to its higher fat content, with smaller holes in the cheese structure.…”

Section: Resultsmentioning

confidence: 99%

Development of reduced‐fat cheeses with the addition of Agave fructans

Palatnik

Herrera

Rinaldoni

et al. 2016

Int J of Dairy Tech

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Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 AE 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.

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“…According to the literature review, the general ranges of pH drainage for making pasta filata cheese (Cheddar, Daxaca, Mozzarella) from different milks (cow, buffalo, goat, sheep, and mixtures thereof), could range from 4.9 to 5.8 (Zisu & Shah, 2005;Yazici et al, 2010;Bermúdez-Aguirre& Barbosa-Cánovas, 2012;Morales-Celaya et al, 2012;Ganesan et al, 2014;Niro et al, 2014;Dng et al, 2014). At pH 5.0 (results not shown) yarn not occur, possibly by excessive demineralization mass, accompanied by protein denaturation and proximity to its isoelectric point that would more unstable.…”

Section: Cheese Manufacturementioning

confidence: 99%

“…The cheeses were analyzed using cylindrical cuts of 5 mm in diameter and 2 mm in height and fixed in 36% formaldehyde at refrigeration temperature for 2 months. Subsequently dehydrated with a graded series of ethanol (30,50,70,80,90 and 100 g per 100 g, 15 min each) and dried by critical point, they were metallized with gold and finally placed in the SEM tubes to determine their internal microstructure, according to that described by Morales-Celaya et al (2012), with some modifications. The most representative SEM micrographs were selected for presentation.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

“…While the initial pH of goat milk is around 6.7, this may change if one resorts to the use of freeze-dried lactic cultures or organic acids, with the latter products of low sensory quality (Morales-Celaya et al, 2012). Furthermore, it has been shown that the lower the pH, the faster the coagulation time (Hannon et al, 2006).…”

Section: Standardization Of the Concentration Of Coagulant Enzyme Andmentioning

confidence: 99%

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Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

et al. 2017

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The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Dverall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Keywords: goat milk; mozzarella; cheese; pH; microstructure.Practical Application: Product development for technology transfer to small producers of cheeses made from goat's milk.

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Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese

Cited by 24 publications

References 28 publications

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Development of reduced‐fat cheeses with the addition of Agave fructans

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

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