Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage

Abstract

Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r = 0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r = -0.69 to -0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r = -0.48 to -0.81).

Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

“…The former had the highest hardness and lowest cohesiveness, and the latter had the lowest hardness and springiness and highest cohesiveness. TPA has been studied in different fresh or very shortly ripened cheeses such as Colby, Havarti, Mozzarella, and Fresco cheeses [29,44,45]. Roughly, the values observed for the Mexican cheeses in this study fell within the range of values obtained for those cheeses.…”

A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana cheese

“…Because the Mozzarella di Bufala Campana is an unripened soft cheese with a limited shelf-life, and during storage, it undergoes changes in microstructure and chemical composition (Balestrieri et al, 2002;Bertola et al, 1996;Califano & Bevilacqua 1999;Imm et al, 2003;Kuo et al, 2001;McMahon et al, 1999), samples were all tested at day 1 after manufacturing to study the fresh Mozzarella.…”

“…These have included routine analyses (Bertola, Califano, Bevilacqua, & Zaritzky, 1996;Imm et al, 2003;Oommen, McMahon, Oberg, Broadbent, & Strickland, 2002;Rudan, Barbano, Yun, & Kindstedt, 1999) to high performance ion chromatography analyses (HPIC) (Brescia, Monfreda, Buccolieri & Carrino, 2005;Califano & Bevilacqua, 1999), inductively coupled plasma-atomic emission spectrometric measurements (ICP-AES), mass-spectrometry, and nuclear magnetic resonance (NMR) (Brescia et al, 2005) for semi-quantitative determination of some aminoacids, organic acids, alcohols and sugars in order to characterise the raw milk and to evaluate how the differences among milk samples were transferred to the final product. Recently, Kuo et al (2001) and Kuo and Gunasekaran (2003) have investigated the changes in physical properties of pasta filata and non-pasta filata cheeses after freezing and storage using compositional analysis, scanning electron microscopy (SEM) and NMR to study the water behaviour in the cheese.…”

Quality Evaluation of Mozzarella Cheese from Different Milk Types

“…Imm, et al, (2003) found that the small cavities present in cheese at early storage were transformed to elongated fibrous matrix as storage proceeded. The typical fibrous matrix was found at 2 week for bovine mozzarella cheese and 4 week for caprine mozzarella cheese.…”