Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk

Tunick, Michael H.; Malin, Edyth L.; Smith, Philip W.; Shieh, James J.; Sullivan, B.; Mackey, Kevin L.; Holsinger, V.H.

doi:10.3168/jds.s0022-0302(93)77703-6

Cited by 128 publications

(96 citation statements)

References 13 publications

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“…Protein content increased significantly with fat reduction but was unaffected by salt content. The above compositional changes concur with the separate effects of fat and salt reduction reported in previous studies on cheeses such as Cheddar, Mozzarella and Gouda (Arboatti et al 2014;Czarnacka-Szymani and JezewskaZychowicz 2015;Kelly et al 1996;Rulikowska et al 2013;Tunick et al 1993). Hence, reducing salt and fat had opposite effects on contents of MNFS and LA:P, which, along with S/M, are considered to be key compositional parameters in controlling Cheddar cheese quality (Lawrence et al 2004).…”

Section: Discussionsupporting

confidence: 72%

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake management of nutrients. The current study evaluated the effects of reducing fat and salt, each by 30 and 50%, on the composition, microbiological and biochemical characteristics of Cheddar-style cheese over a 270-day ripening period. Reducing salt from 1.9 to 1.2 or 0.9% (w/w) significantly increased (P<0.05) moisture, lactic acid, lactic acid-to-protein ratio and water activity and reduced the mean level of residual lactose and starter culture die-off during ripening. Reducing fat from 33 to 22 or 16% (w/w) resulted in significant increases in moisture, protein and lactic acid and reductions in salt-in-moisture, moisture-in-non-fat substances and lactic acid-to-protein ratio. Lactose content, pH and water activity were significantly affected by the interaction of fat and salt. The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels. After 270 days of maturation at 8°C, the full-fat full-salt cheese had lower concentrations of lactic acid and free amino acids and pH and a higher lactic acid-to-protein ratio than the reduced-fat reduced-salt or half-fat half-salt cheeses. The current results, together with a follow-on communication on the impacts of reducing fat and salt on physical and sensory properties, will provide a knowledge platform which should facilitate the commercial development of reduced-salt, reduced-fat, dry-salted cheeses.

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Section: Discussionsupporting

confidence: 72%

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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“…In accordance with our results, impairment in meltability due to a reduction in fat content were reported for reduced-fat Cheddar (Kim et al, 2011) and Mozzarella (Rudan et al, 1999, Tunick et al, 1993 cheeses. As suggested by the latter authors, the poor meltability could be attributable to a stronger protein network and a lower ability of fat and protein phases to move in relation to each other (Tunick et al, 1993). For this reason, both TG-treated cheeses with stronger and more compact protein network showed poor meltability compared with untreated cheeses.…”

Section: Functional Propertiessupporting

confidence: 81%

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

FSTR

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The effect of transglutaminase (TG) on the yield, composition, proteolysis and functional properties of low-fat Cheddar cheese were investigated. By adding TG, the protein, fat recoveries and the yield of lowfat cheese were improved significantly. In addition, owing to the increase in moisture content, the degree of proteolysis of the TG-treated low-fat cheese was higher than that of untreated cheese during the first 15 days, and the hardness was also reduced significantly during early ripening. On the other hand, the additional covalent cross-linking catalyzed by TG had a slight adverse effect on the proteolysis during later ripening and resulted in a harder texture and lower meltability than the low-fat cheese without TG. In conclusion, TG is promising for increasing the yield and improving the texture properties of low-fat cheese, which makes it very beneficial for the cheese making.

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“…Due to their new membrane composition upon homogenization, milk fat globules behave then as a structure promoter in acid milk gels [3,27]. They have been reported to improve the consistency and texture of products such as Cheddar [15] or yoghurt [13], whereas they increased hardness and lowered meltability of Mozzarella cheese [26]. The explanation for these results was that homogenized globules formed permanent crosslinks with the casein network [10], which is enhanced by their large surface area.…”

Section: Introductionmentioning

confidence: 78%

Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments

Michalski

Michel

Geneste

2002

Lait

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-In this study, we show the appearance of particles with a diameter smaller than 400 nm in the fat globule size distribution of mechanically damaged raw milks, measured by Laser Light Scattering and Dynamic Light Scattering. These submicronic particles appeared upon homogenization above 3 MPa, upon ultrasonication, and upon pumping coupled with shear greater than 50 × 10 3 s -1 . They were sometimes observed in raw milk received from the dairy plant. This may indicate bad handling or pumping, and caused the milk fat globule specific surface area to increase dramatically. Ultracentrifugal fractionation of homogenized milks revealed the presence of particles of around 100 and 400 nm that floated and sinking particles of 200-300 nm. The thickness of their surrounding layer, affected by urea treatment, was different. Hypotheses about the nature of the particles are given. The knowledge of such submicronic particles in mechanically damaged milk can bring new insights in the understanding of interactions between fat and the protein network in dairy products such as gels. milk fat globule / particle size distribution / laser light scattering / homogenization / shear stress / mechanical treatment / casein micelle Résumé -Apparition de particules submicroniques dans la distribution de taille de globules gras du lait soumis à des traitements mécaniques. Dans cette étude, nous montrons par granulométrie laser l'apparition de particules de diamètre inférieur à 400 nm dans la distribution de taille des globules gras de laits crus qui ont été endommagés mécaniquement. 82 (2002) 193-208 © INRA, EDP Sciences, 2002 DOI: 10.1051 sédimentent. L'épaisseur de la membrane qui les entoure, sensible à l'urée, est différente. Des hypothèses sur la nature de ces particules sont données. La connaissance de telles particules dans le lait endommagé mécaniquement peut apporter de nouveaux éléments de compréhension des interactions entre matière grasse et réseau protéique dans des produits laitiers tels que les gels.globule gras du lait / distribution de taille de particule / granulométrie laser / homogénéisation / contrainte de cisaillement / traitement mécanique / micelle de caséine

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Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk

Cited by 128 publications

References 13 publications

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments

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