Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter

Zisu, Bogdan; Shah, Nagendra P.

doi:10.1016/j.idairyj.2004.09.014

Cited by 87 publications

(79 citation statements)

References 27 publications

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“…Zisu and Shah [34] reported that cheeses with the lower moisture content showed greater cohesiveness. As with cohesiveness, the relationship between moisture and hardness and their effects on the protein microstructure existed for springiness and are responsible for the loss in the ability of the cheese to recover to its original state [34]. As a result while firmness, cohesiveness, springiness, gumminess and chewiness values are increasing, adhesiveness value reduced in bio-yoghurts.…”

Section: Textural Propertiesmentioning

confidence: 99%

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Güler-Akın¹,

Göncü²,

Akın³

2018

AiM

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In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4˚C ± 1˚C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p < 0.05). It also slightly stimulated the development of probiotic bacteria (p < 0.05). Bio-yogurt, which contains 0.5% CF in sensory aspect, is the most appreciated.

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Section: Textural Propertiesmentioning

confidence: 99%

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Güler-Akın¹,

Göncü²,

Akın³

2018

AiM

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“…According to the literature review, the general ranges of pH drainage for making pasta filata cheese (Cheddar, Daxaca, Mozzarella) from different milks (cow, buffalo, goat, sheep, and mixtures thereof), could range from 4.9 to 5.8 (Zisu & Shah, 2005;Yazici et al, 2010;Bermúdez-Aguirre& Barbosa-Cánovas, 2012;Morales-Celaya et al, 2012;Ganesan et al, 2014;Niro et al, 2014;Dng et al, 2014). At pH 5.0 (results not shown) yarn not occur, possibly by excessive demineralization mass, accompanied by protein denaturation and proximity to its isoelectric point that would more unstable.…”

Section: Cheese Manufacturementioning

confidence: 99%

“…Several studies have reported the effects of pH on the physicochemical properties of mozzarella cheese made from cow milk (Yun et al, 1993;Joshi et al, 2002Joshi et al, , 2004Zisu & Shah, 2005) and buffalo milk (Yazici et al, 2010), but no in goat milk. In this sense, the definition of appropriate pH for the obtain of goat mozzarella cheese with appropriate characteristics, is of great interest.…”

Section: Introductionmentioning

confidence: 99%

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

et al. 2017

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The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Dverall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Keywords: goat milk; mozzarella; cheese; pH; microstructure.Practical Application: Product development for technology transfer to small producers of cheeses made from goat's milk.

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“…The influence of exo-polysaccharide (EPS), pre acidification and use of two fat replacers, FR1 and FR2 on the textural and functional characteristics of Mozzarella cheese were studied (Zisu and Shah, 2005). Moisture in low-fat Mozzarella cheese was increased with the use F FR1 and FR2 fat replacers leading to improved yield and textural characteristics.…”

Section: Int J Dairymentioning

confidence: 99%

Low-Fat Cheese: A Modern Demand

Mohamed¹

2015

International J. of Dairy Science

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Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low fat cheese represents a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Low fat cheese often suffers from undesirable flavor and texture. So, for these reasons, there are many strategies to overcome these defects with the using of additives such as stabilizers and fat replacers. Another solution is using exo-polysaccharide which produced from lactic acid bacteria (EPS-producing cultures) to improve functional low fat cheese product. Several studies highlighted the positive effect of EPS-producing cultures on the physical and functional properties of reduced fat Cheddar cheese. The objective of this review is to establish low fat cheese, their characteristics and technological it's manufacturing.

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Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter

Cited by 87 publications

References 27 publications

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

Low-Fat Cheese: A Modern Demand

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