Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Rowney, M.; Roupas, Peter; Hickey, M. W.; Everett, David W.

doi:10.1016/j.idairyj.2004.02.004

Cited by 42 publications

(35 citation statements)

References 15 publications

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“…Mozzarella cheese was manufactured by a combination of dry-salting and brinesalting of the curd as previously described [31]. Both fat standardized (with fat content adjusted to casein contents) milks were batch-pasteurized at 64°C for 30 min in a stainless steel vat placed in a water bath, cooled to 37°C.…”

Section: Cheese-making Processmentioning

confidence: 99%

“…Total solids (TSs), protein, fat, lactose, casein, and non-casein nitrogen were quantified according to the AOAC procedures [2]. The pH of the milk, whey, and curd was monitored during cheese-making; moisture, fat, protein, salt, and calcium contents of fresh cheese were determined in triplicate at day 7 as previously described [31].…”

Section: Compositional Analysismentioning

confidence: 99%

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

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

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-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 ...

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Section: Cheese-making Processmentioning

confidence: 99%

Section: Compositional Analysismentioning

confidence: 99%

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

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

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“…The fat loss is considerable but in the same range during hot stretching as reported by others (Francolino et al 2010). A higher fat content in stretchwater is an indication for increased free oil formation (Rowney et al 2004), the fat migration into stretchwater also reduced mass yield of pasta filata cheese (Locci et al 2012). Increased protein solubility with increasing sodium chloride content was also observed for directly salted milk (Guinee and Fox 2004) or in the serum phase of brined mozzarella cheese (Guo et al 1997).…”

Section: Stretchwater Compositionmentioning

confidence: 54%

“…Increased moisture-to-protein ratio with increased sodium chloride levels has already been described by others in the context of a reduced serum phase of pasta filata cheese (Guo et al 1997;Paulson et al 1998;Rowney et al 2004). Sodium chloride up to approximately 1 g.100 g −1 is reported to induce swelling of casein gels (de Kruif et al 2015).…”

Section: Mozzarella Composition With Sodium Chloridementioning

confidence: 57%

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Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

Bähler

Kunz

Hinrichs

2016

Dairy Sci. & Technol.

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The aim of this study was to investigate how the yield and waterholding capacity of pasta filata cheese during scalding-kneading (approx. 60°C) can be improved by sodium chloride content in the stretching water. This is of sensorial and economic interests. The mechanism of hot bringing was further elucidated by adding calcium chloride in the stretchwater. Pasta filata cheese, comparable with high-moisture mozzarella, was produced in a benchtop batch scalding-kneader, with stretchwater containing 1.0, 2.0 and 2.8 g.100 g −1 sodium chloride. Three different kneading times 180, 420, and 600 s at 60°C were tested. After stretching, the stretchwater and the cheese mass were immediately separated and weighed. Protein water-holding capacity increased with increasing sodium chloride content in the stretchwater while the hardness of the cheese decreased. It was shown that during hot brining of pasta filata type cheese, the addition of sodium chloride increased the moisture content of the protein phase and mass yield but decreased the dry matter yield. The addition of calcium chloride during hot brining reduced the moisture-to-protein ratio and increased hardness. In this study, it is demonstrated that hot brining during cookingstretching is a critical process parameter for the composition and texture of pasta filata cheese. Based on these results, composition and hardness of pasta filata cheese can be tailored with salt concentration during stretching. The results also show that the increase of protein voluminosity by sodium is hindered in the presence of calcium ions.

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Instrumental Techniques for Sample Preparation

Pechak¹,

Smith²

2007

Structure of Dairy Products

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Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Cited by 42 publications

References 15 publications

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

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

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

Instrumental Techniques for Sample Preparation

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