The use of different cheese sources in processed cheese

Salek, Richardos Nikolaos; Buňka, František; Černíková, Michaela

doi:10.1016/b978-0-12-821445-9.00010-8

Cited by 2 publications

(1 citation statement)

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“…For the same reason, the content of salt in MT was higher than in MA (0.43±0.10 of MT vs 0.39±0.00 of MA; P<0.05). These findings could be explained by the short permanence time of the MA samples in brine vats (15 minutes) compared to the MT samples (60 minutes), which reduced the osmosis phenomenon (Salek et al , 2022 ). The effects of different cooling systems were also shown by the fat alteration index results ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

et al. 2023

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The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed to evaluate the effects of a new cooling system equipped with a water-ammonia absorption chiller (MA) on the characteristics of buffalo mozzarella through a comparative study with products cooled by using a traditional ice water chiller (MT). The buffalo mozzarella cheese manufacture was monitored, and the samples were analyzed for chemical, nutritional, microbiological, and sensory characteristics. The MT samples showed an overall weight loss of 7.4% compared to an average of 2.8% for the MA samples. The MT samples were characterized by greater sapidity than the MA ones, which instead showed a higher moisture content that increased juiciness. The microbiological analysis showed a lower concentration of mesophilic bacterial load in the MA samples than the MT [difference of 1 Log (CFU/g)], probably due to the low and constant temperatures that reduced the permanence time of the mozzarella in the vats (firming and brining). This study represents a preliminary positive evaluation of the use of this sustainable cooling system for mozzarella cheese, which is useful for dairy plants with an annual cheese production volume sufficient to justify the operating cost of the plant and the annual energy cost.

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Section: Resultsmentioning

confidence: 99%