Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Salek, Richardos Nikolaos; Černíková, Michaela; Pachlová, Vendula; Bubelová, Zuzana; Konečná, Veronika; Buňka, František

doi:10.1016/j.lwt.2016.11.019

Cited by 18 publications

(18 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…HAV decreased with increasing level and ripening period of Cheddar cheese is due to reduction of intact casein. Salek et al (2017) also observed similar results of viscoelastic behavior during storage.…”

Section: Viscosity Of Pcbssupporting

confidence: 76%

Influence of Mozzarella and Cheddar Cheese Blending on Baking Performance, Viscosity and Microstructure of Pizza Cheese Blends

2020

THE JAPS

View full text Add to dashboard Cite

Various blends of Mozzarella with 2 and 4 months semi-ripened Cheddar cheese were mixed at levels of 75:25, 50:50 and 25:75 respectively. Effect of different blends of cheeses on baking performance, viscosity and microstructure of pizza cheese were studied. The results showed that L* (whiteness) and-ve a*-values (green color) before and after cooking were significantly (P<0.05) decreased with increasing level and age of Cheddar cheese. The whiteness L* before and after cooking at 75:25 Mozzarella and 2 months semi-ripened Cheddar cheese was (79.45, 83.30) respectively. The values of whiteness before and after cooking at 25:75 Mozzarella and 4 months semi-ripened Cheddar cheese was reduced to 62.41, 79.68 respectively. Viscoelastic behavior showed that "Hot Apparent Viscosity" (HAV) decreased (971.67cP, 655.33cP) while time at 5000 cP viscosity (T5) increased (8.09S, 10.34S) significantly (P<0.05) with increasing proportion and ripening of Cheddar cheese. Microstructure indicated that size of serum channels reduced with higher level and ripening of cheddar cheese. In conclusion baking performance, viscosity and microstructure of Pizza cheese blends are affected by the ripening and blending of fresh and aged cheeses.

show abstract

Section: Viscosity Of Pcbssupporting

confidence: 76%

Influence of Mozzarella and Cheddar Cheese Blending on Baking Performance, Viscosity and Microstructure of Pizza Cheese Blends

2020

THE JAPS

View full text Add to dashboard Cite

show abstract

“…In comparison to Cheddar and Dutch-type cheeses, pastafilata cheeses represent a special case, in terms of proteolytic pattern (Salek et al, 2017). The pasta filata cheeses varied in sensory quality, which depends on the quality of milk and processing technology (including the process of pasteurisaztion).…”

Section: Introductionmentioning

confidence: 99%

“…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.

View full text Add to dashboard Cite

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.

show abstract

“…After mixing, the blends were heated under low pressure with constant stirring until a homogeneous mass was obtained. This product normally has an increase in its shelf life compared to the original cheese made from it (Awad et al, 2013;Bubelova´et al, 2015;Kapoor and Metzger, 2008;Oliveira et al, 2016;Rafiq and Ghosh, 2017;Salek et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…This product normally has an increase in its shelf life compared to the original cheese made from it (Awad et al., 2013; Bubelová et al . , 2015; Kapoor and Metzger, 2008; Oliveira et al., 2016; Rafiq and Ghosh, 2017; Salek et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

El-Garhi

El-Aidie

Rashid

et al. 2018

Food sci. technol. int.

View full text Add to dashboard Cite

This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC, PC, and PC) was significantly higher than the other treatments and the control. PC, PC, and PC treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC, PC, and PC compared to the control. The results revealed that PC and PC treatments gained the highest acceptability scores than PC, PC, and the control.

show abstract

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Cited by 18 publications

References 41 publications

Influence of Mozzarella and Cheddar Cheese Blending on Baking Performance, Viscosity and Microstructure of Pizza Cheese Blends

Influence of Mozzarella and Cheddar Cheese Blending on Baking Performance, Viscosity and Microstructure of Pizza Cheese Blends

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

Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

Contact Info

Product

Resources

About