Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability

McMahon, Donald J.; Fife, R. L.; Oberg, C. J.

doi:10.3168/jds.s0022-0302(99)75361-0

Cited by 178 publications

(177 citation statements)

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“…mCmAHOn et al [12] observaram que uma matriz protéica mais hidratada, quando aquecida, resulta num aumento da capacidade de derretimento dos queijos. Além disso, de acordo com kinDSTeDT et al [10], o pH afeta fortemente as interações proteína -umidade e, conseqüentemente, o derretimento do queijo, tendo estes autores observado que queijos mussarela perdiam a habilidade de derretimento a valores de pH menores que 5,0.…”

Section: T5unclassified

Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação

Spadoti

Dornellas

Roig

2005

Ciênc. Tecnol. Aliment.

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Section: T5unclassified

Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação

Spadoti

Dornellas

Roig

2005

Ciênc. Tecnol. Aliment.

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“…Although the increase in MC of cheeses observed during storage is normally associated with cheese proteolysis, it has also been reported that changes in water partitioning from expressible water to entrapped water can be responsible for changes in the cheeses' melting capacity [14,28,33].…”

Section: Evolution Of the Melting Capacity Of The Cheesesmentioning

confidence: 99%

“…The loss of matrix integrity is reported as one of the main factors determining the increase in MC of cheeses [28,33]. The cheeses manufactured in this experiment suffered primary proteolysis (PP) during storage (Tab.…”

Section: Evolution Of the Melting Capacity Of The Cheesesmentioning

confidence: 99%

“…The MC of the cheeses from the five treatments increased during storage, probably due to cheese proteolysis and degradation of the protein matrix, which probably resulted in the loss of the cheese's ability to maintain its structure during heating [4,20,33,43,46]. The loss of matrix integrity is reported as one of the main factors determining the increase in MC of cheeses [28,33].…”

Section: Evolution Of the Melting Capacity Of The Cheesesmentioning

confidence: 99%

“…With respect to composition, cheeses with higher water and fat content present the tendency to larger MC [19,20,28,33,43] and cheeses with a higher salt and mineralization degree (calcium content) have the tendency to lower MC [19,20].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Spadoti

Dornellas

Petenate

et al. 2003

Lait

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-The objective of this research was to study the effect of the following modifications to the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (UFCM) up to a concentration factor (CF) of 4:1, and partial pre-fermentation of the UFCM and indirect curd cooking on the composition, pH, titratable acidity (TA) and melting capacity (MC) of the cheese as compared with the standard cheese. Three processings of each of the following five treatments were carried out: Treatment 1 (T1), without ultrafiltration; Treatment 2 (T2), ultrafiltration without pre-fermentation of the UFCM; Treatment 3 (T3), pre-fermentation of 100 g·kg -1 of the UFCM; Treatment 4 (T4), pre-fermentation of 200 g·kg -1 of the UFCM; and Treatment 5 (T5), pre-fermentation of 200 g·kg -1 of the UFCM, and the only one with indirect curd heating. There was a significant difference for total solids between cheeses T4 and T5 with respect to T2. T2 presented the lowest fat and fat in dry matter content, although the observed differences were not statistically significant. The UFCM cheeses presented lower values for fat recovery in cheeses with a significant difference between the treatments T2 and T3 with respect to T1, the fat losses in processing being the main factor affecting cheeses' composition. The pre-fermentation of 200 g·kg -1 of the UFCM increased the acidity and reduced the pH of the cheeses. The time did not exert an influence on the pH but it increased cheeses's TA and MC. There was no difference in MC between the treatments but there was a tendency for greater MC values for cheeses with a higher water to total protein ratio and higher pH value.Cheese / ultrafiltration / pre-fermentation / cooking / melting Résumé -Évaluation de la capacité de fusion du fromage « Prato » obtenu par modifications du procédé de fabrication traditionnel. L'objectif de cette recherche était d'étudier l'effet de modifications du procédé de fabrication traditionnel du fromage « Prato » sur la composition, le pH, l'acidité titrable (TA) et la capacité de fusion (MC) du fromage, comparé au standard traditionnel. Les modifications ont été les suivantes : utilisation de lait concentré par ultrafiltration (UFCM) jusqu'à un facteur de concentration (CF) de 4:1 ; pré-fermentation partielle de l'UFCM et

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Microstructure of Natural Cheeses

Everett¹

2007

Structure of Dairy Products

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Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability

Cited by 178 publications

References 10 publications

Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação

Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Microstructure of Natural Cheeses

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