Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Abstract

-To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg −1 ), and to obtain products similar to those obtained from usual milk, adjustment of calcium salt mineralization is required. Article published by EDP SciencesRésumé -Concentration en caséine micellaire du lait de fabrication par microfiltration et conséquences sur les caractéristiques du fromage Mozzarella. Après élimination des bactéries contaminantes par microfiltration à l'aide d'une membrane céramique 1,4 μm, le fromage Mozzarella à extrait sec élevé était fabriqué à partir de lait concentré 2,3 fois par microfiltration sur membrane 0,1 μm, standardisé en matière grasse par addition de crème. Les fromages obtenus (MMC) ont été caractérisés, par rapport à des témoins (CMC) fabriqués à l'aide de lait seulement épuré par MF 1,4 μm, au plan des rendements de transformation, de leurs paramètres physicochimiques, de leur exsudation de matière grasse, de leurs propriétés texturales et des variations de composition de leur phase aqueuse interne pendant 60 jours de conservation au froid. Trois ...

Improvement in melting and baking properties of low-fat Mozzarella cheese

“…All of the low-fat Mozzarella cheeses made during this research felt similar in firmness when manually examined, and slightly softer than a typical low-moisture part skimmed Mozzarella cheese. They did not have the hard rubbery texture that often occurs in low-fat cheeses (Awad et al 2005;Dong et al 2009) and matched fullfat Mozzarella cheese texture as reported by Bhaskaracharya and Shah (1999). This was attributed to the high moisture (52 to 53%) content and decreased calcium levels obtained by using direct acidification (Breene et al 1964;McMahon and Oberg, 2000).…”

Characterisation of fractionated skim milk with small-angle X-ray scattering

“…There are only few reports describing functional properties of MF cheese; the functionality and structure have been investigated by ArdissonKorat and Rizvi (2004), Rizvi (2001a, 2001b), Dong, Chen, Maubois, and Ma (2009), Larsson (2004), Larsson, Zakora, Dejmek, and Ardö (2006), Nelson and Barbano (2005), Rudan (2002a, 2002b), O'Mahony, McSweeney, andLucey (2008), andSchafroth, Fragniere, andBachmann (2005). The physico-chemical characteristic of UF retentate was studied in some detail, e.g., by Bienvenue, JimenezFlores, and Singh (2003), Fox and McSweeney (1998), Karlsson (2005), and Velez-Ruiz and Barbosa-Canovas (2000), while the physico-chemical characteristics, including the rheology, of MF concentrate have still not been widely investigated.…”

Uso de microfiltração para melhoria da qualidade e extensão da vida de prateleira de leite pasteurizado

“…Em geral, a remoção de microrganismos por membranas com diâmetro de poro de 1,4 µm não modifica a composição do leite microfiltrado (DONG et al, 2009;TOMASULA et al, 2011).…”