Effects of Milk-Clotting Enzymes on Physical Properties of Mozzarella Cheese

Oberg, C. J.; Merrill, Richard K.; Brown, Rodney J.; Richardson, G. H.

doi:10.3168/jds.s0022-0302(92)77802-3

Cited by 36 publications

(13 citation statements)

References 19 publications

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“…The authors suggested that these differences in primary proteolysis by using the different coagulants were probably not sufficiently large enough to induce significant increase in heat-induced flowability. However, in directly acidified Mozzarella, the type of coagulant used did affect the functional properties of the cheese, such as melt and stretch (Oberg et al, 1992); cheeses made with BCC had more melt but less stretch, which was consistent with greater proteolysis of α-CN by BCC compared with the other milk clotting enzymes that were studied. In contrast, porcine pepsin had the most stretch and least increase in melt, which was attributed to porcine pepsin preferentially degrading β-CN over α-CN, causing less weakening of the protein network.…”

Section: Introductionmentioning

confidence: 74%

“…This was likely due to the higher levels of proteolysis in BCC treatments ( Figure 1b). Oberg et al (1992) found that when BCC, bovine pepsin, porcine pepsin, or Mucor miehei protease were used to manufacture Mozzarella cheese, cheeses made with porcine pepsin, which preferentially degraded β-CN, had the most stretch compared with the other coagulants tested.…”

Section: Sensory Analysis: Melted Cheesementioning

confidence: 99%

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Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Moynihan

Govindasamy-Lucey

Jaeggi

et al. 2014

Journal of Dairy Science

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The objective of this study was to compare the effect of coagulant (bovine calf chymosin, BCC, or camel chymosin, CC), on the functional and sensory properties and performance shelf-life of low-moisture, part-skim (LMPS) Mozzarella. Both chymosins were used at 2 levels [0.05 and 0.037 international milk clotting units (IMCU)/mL], and clotting temperature was varied to achieve similar gelation times for each treatment (as this also affects cheese properties). Functionality was assessed at various cheese ages using dynamic low-amplitude oscillatory rheology and performance of baked cheese on pizza. Cheese composition was not significantly different between treatments. The level of total calcium or insoluble (INSOL) calcium did not differ significantly among the cheeses initially or during ripening. Proteolysis in cheese made with BCC was higher than in cheeses made with CC. At 84 d of ripening, maximum loss tangent values were not significantly different in the cheeses, suggesting that these cheeses had similar melt characteristics. After 14 d of cheese ripening, the crossover temperature (loss tangent = 1 or melting temperature) was higher when CC was used as coagulant. This was due to lower proteolysis in the CC cheeses compared with those made with BCC because the pH and INSOL calcium levels were similar in all cheeses. Cheeses made with CC maintained higher hardness values over 84 d of ripening compared with BCC and maintained higher sensory firmness values and adhesiveness of mass scores during ripening. When melted on pizzas, cheese made with CC had lower blister quantity and the cheeses were firmer and chewier. Because the 2 types of cheeses had similar moisture contents, pH values, and INSOL Ca levels, differences in proteolysis were responsible for the firmer and chewier texture of CC cheeses. When cheese performance on baked pizza was analyzed, properties such as blister quantity, strand thickness, hardness, and chewiness were maintained for a longer ripening time than cheeses made with BCC, indicating that use of CC could help to extend the performance shelf-life of LMPS Mozzarella.

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Section: Introductionmentioning

confidence: 74%

Section: Sensory Analysis: Melted Cheesementioning

confidence: 99%

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Moynihan

Govindasamy-Lucey

Jaeggi

et al. 2014

Journal of Dairy Science

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“…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. The proteolytic capability of bacterial starter cultures, particularly changes in the lactobacilli component, can also alter the physical properties of Mozzarella cheese, especially stretch, melt, and cook colour (9,12).…”

Section: Introductionmentioning

confidence: 98%

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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“…Meltability Meltability of cheese samples was measured according to Oberg and others (1992). Briefly, 15 g shredded cheese was filled into a Pyrex glass tube (30 × 250 mm) and gently tapped with a spatula until each of the samples occupied a length of 3.5 cm.…”

mentioning

confidence: 99%

Effect of Curd Washing Level on Proteolysis and Functionality of Low‐Moisture Mozzarella Cheese Made with Galactose‐Fermenting Culture

Osaili¹,

Ayyash²,

Al‐Nabulsi³

et al. 2010

Journal of Food Science

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The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactose-fermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 degrees C and the influence of curd washing on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis, meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those with control or 10%. L-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during storage.

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Effects of Milk-Clotting Enzymes on Physical Properties of Mozzarella Cheese

Cited by 36 publications

References 19 publications

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

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

Effect of Curd Washing Level on Proteolysis and Functionality of Low‐Moisture Mozzarella Cheese Made with Galactose‐Fermenting Culture

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