Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella

To, Chak Ming; Vermeir, Lien; Rebry, Ferre; Kerkaert, Barbara; Meeren, Paul Van der; Guinee, Timothy P.

doi:10.1016/j.idairyj.2020.104704

Cited by 12 publications

(13 citation statements)

References 22 publications

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“…Cheese Composition. Grated LMPS Mozzarella was analyzed for moisture, fat, total N, salt, Ca and pH, as described previously (To, et al, 2020). Moisture, fat and pH were measured in duplicate on each cheese block.…”

Section: Samplingmentioning

confidence: 99%

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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Vermeir

Kerkaert³

et al. 2020

Journal of Dairy Science

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Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, cheeses were obtained from 1 cheese vat on 7 different production dates, at two-to four monthly intervals, over a 1.5 year period; all cheeses were made using a standard recipe. The cheeses were held at 4°C for 0, 1, 2, 4, 8, 16 or 32 d and assayed for composition, primary proteolysis, serum distribution, texture profile analysis, heat-induced changes in viscoelastic behavior, cheese extensibility and melt characteristics. The results demonstrated a substantial increase in serum uptake by the calcium-phosphate para-casein matrix between 1 and 16 d of storage with a concomitant improvement in the functional performance of the cheese. Extending the storage time to 32 d resulted in further changes in the functional quality, concurrent with ongoing increases in protein hydration and primary proteolysis.Differences in the measured characteristics between the cheeses obtained on different sampling occasions were evident. Principal component analysis separated the cheeses based on their variance in functional performance, which was found to be correlated mainly with the calcium content of the cheese. The results indicate that the manufacturing process should be tightly controlled to minimize variation in calcium content, and enhance the quality consistency of the cheese.

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Section: Samplingmentioning

confidence: 99%

“…The methods for assaying the functional performance of the cheese have been described previously in detail(To et al, 2020), and are summarized below.…”

mentioning

confidence: 99%

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Vermeir

Kerkaert³

et al. 2020

Journal of Dairy Science

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“…Cheese blocks were divided into four symmetrical quarters, and each quarter was assayed for either chemical and biochemical composition, texture profile analysis, cheese extensibility, or heatinduced changes in viscoelastic behavior and flow of the heated cheese, as described by To et al (2020b).…”

Section: Cheesementioning

confidence: 99%

“…A cheese disc (50 mm diameter; 2 mm thickness) was placed between parallel cross-hatched plates (PP50/P2-SN27902; INSET I-PP50/SS/P2) on a strain-controlled rheometer (MCR501, Anton Paar GmbH, Graz, Austria), as described by To et al (2020b). The measuring position was set after applying a normal force of 10 N. The sample was subjected to a low amplitude shear strain (γ = 0.0063) at an angular frequency of 1 Hz and heated from 25 to 90 °C at a rate of 3.25 °C min -1 , and the changes in storage modulus (G'), loss modulus (G"), and loss tangent (LT, G"/G') were measured dynamically.…”

Section: Heat-induced Changes In Viscoelastic Behaviormentioning

confidence: 99%

Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

Kerkaert²,

Bossier³

et al. 2022

International Dairy Journal

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“…The cheese processed with a covering liquid had longer freezing times and showed water absorption phenomena during thawing. Freezing may also be effectively applied to control or extend the functional shelf-life of low-moisture part-skim mozzarella cheese shipped to long-distance markets ( 76 ).…”

Section: Influence Of Cooling Of Stretched Mozzarella On Its Funcionalitymentioning

confidence: 99%

Mozzarella Cheese Stretching: A Review

Gonçalves

Cardarelli

2021

Food Technol. Biotechnol. (Online)

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Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this review was to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella cheese. The studies presented showed that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this review may facilitate the production of mozzarella cheese with specific functional properties.

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Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella

Cited by 12 publications

References 22 publications

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

Mozzarella Cheese Stretching: A Review

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