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

Paz, Noelia Fernanda; Oliveira, Enzo Gonçalvez de; Villalva, Fernando Josué; Armada, Margarita; Ramón, Adriana Noemí

doi:10.1590/1678-457x.05116

Cited by 12 publications

(5 citation statements)

References 32 publications

(49 reference statements)

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“…In contrast to protein content, fat content of cheese increases with decreasing milling pH. It might be due to more time taken to stretch the cheese which loses the fat contents of cheese [30]. Buffalo mozzarella cheese does not stretch at higher milling pH (from 5.2 to 5.0) which increases fat loses during stretching.…”

Section: Discussionmentioning

confidence: 99%

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Gulzar

Rafiq²,

Nadeem

et al. 2019

Lipids Health Dis

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BackgroundCurrently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese.MethodsBuffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design.ResultsThis study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p < 0.05) decreased its concentration.ConclusionIn modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions...

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Section: Discussionmentioning

confidence: 99%

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Gulzar

Rafiq²,

Nadeem

et al. 2019

Lipids Health Dis

View full text Add to dashboard Cite

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“…The a* value represents color ranging from red (+) to green (-). Ot was reported that the values of a* in milk products have been primarily attributed to their fatty acid profiles (Paz et al, 2017). The greenness values were higher in the PD1 and PD2 samples (that contained lower amounts of fat) and the values tended to decrease with time.…”

Section: The Detection Of β-Sitosterol In the Cheese Samplesmentioning

confidence: 98%

Quality evaluation of kashar cheese: influence of palm oil and ripening period

Kavak

Karabiyik

2020

Food Sci. Technol

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Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese's physicochemical, textural and sensorial quality characteristics during ripening. The results showed that replacement of milk fat with palm oil was not statistically significant in terms of moisture, salt, fat content, and titratable acidity. β-sitosterol content, which is a marker of vegetable oil addition in cheese, was found in the detectable range by chromatographic analysis for the palm oil added samples (PD). Hardness, chewiness, and gumminess values were significantly affected by the palm oil replacement and also during the ripening period of 90 days. Changes in L* values were apparent during ripening and the brightness of the PD groups was lower than that of the control group. Higher sensorial scores for PD indicated that palm oil usage may not be noticeable by the consumers. The overall results provide essential information, demonstrating that cost-saving palm oil can be successfully used in kashar cheese production where the milk fat replacement did not alter the physicochemical, textural and sensorial quality characteristics.

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“…Recent studies aimed to the traditional pasta filata, stretched or steamed cheese making technology have been published (Di Scatassa et al, 2015;Sulejmani and Hayaloglu, 2016;Cuffia et al, 2017;Paz et al, 2017;Salek et al, 2017;Todaro et al, 2017). However, many of them deal with the physicochemical and microbial quality of the pasta filata cheeses.…”

Section: Introductionmentioning

confidence: 99%

Sensory profile of Parenica cheese varieties made from pasteurized cow's milk

Semjon

Maľová

Vataščinová

et al. 2019

Potr. S. J. F. Sci.

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Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.

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

Cited by 12 publications

References 32 publications

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Quality evaluation of kashar cheese: influence of palm oil and ripening period

Sensory profile of Parenica cheese varieties made from pasteurized cow's milk

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