Mozzarella cheese: impact of coagulant type on functional properties
The objective of this study was to determine the impact of coagulant type and refrigerated storage on functional properties of unmelted and melted Mozzarella cheese. A "no-brine" Mozzarella cheese-making method was used to produce cheese with homogeneous chemical composition. Cultured Mozz...
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| Veröffentlicht in: | Journal of dairy science 1993-12, Vol.76 (12), p.3657-3663 |
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| container_title | Journal of dairy science |
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| creator | Yun, J.J Kiely, L.J Kindstedt, P.S Barbano, D.M |
| description | The objective of this study was to determine the impact of coagulant type and refrigerated storage on functional properties of unmelted and melted Mozzarella cheese. A "no-brine" Mozzarella cheese-making method was used to produce cheese with homogeneous chemical composition. Cultured Mozzarella cheeses were made with three different coagulants (Endothia parasitica protease, chymosin derived by fermentation, and Mucor miehei protease) in 1 d, and cheese making was replicated on 3 different d. During 50 d of storage at 4 degrees C, texture profile analysis parameters (hardness, cohesiveness, and springiness) of unmelted cheese decreased, meltability increased, apparent viscosity of melted cheese decreased, and free oil formation from melted cheese increased. Overall, the Mozzarella cheese made using E. parasitica protease was softer in unmelted cheese texture, was more meltable, and had lower apparent viscosity and more free oil release on melting than other cheese. In general, cheeses made with chymosin and Mucor miehei protease were similar in functional characteristics |
| doi_str_mv | 10.3168/jds.S0022-0302(93)77707-3 |
| format | Article |
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A "no-brine" Mozzarella cheese-making method was used to produce cheese with homogeneous chemical composition. Cultured Mozzarella cheeses were made with three different coagulants (Endothia parasitica protease, chymosin derived by fermentation, and Mucor miehei protease) in 1 d, and cheese making was replicated on 3 different d. During 50 d of storage at 4 degrees C, texture profile analysis parameters (hardness, cohesiveness, and springiness) of unmelted cheese decreased, meltability increased, apparent viscosity of melted cheese decreased, and free oil formation from melted cheese increased. Overall, the Mozzarella cheese made using E. parasitica protease was softer in unmelted cheese texture, was more meltable, and had lower apparent viscosity and more free oil release on melting than other cheese. In general, cheeses made with chymosin and Mucor miehei protease were similar in functional characteristics</abstract><cop>Champaign</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.S0022-0302(93)77707-3</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 1993-12, Vol.76 (12), p.3657-3663 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_proquest_journals_1877165037 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online; ScienceDirect Journals (5 years ago - present) |
| subjects | APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION CHYMOSINE CRYPHONECTRIA PARASITICA ELASTICIDAD ELASTICITE FABRICACION DEL QUESO FROMAGE FUSION GRASA DE LA LECHE MATIERE GRASSE DU LAIT PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE PROTEASAS PROTEASE QUESO QUIMOSINA RHIZOMUCOR TECHNOLOGIE FROMAGERE TEXTURA TEXTURE VISCOSIDAD VISCOSITE |
| title | Mozzarella cheese: impact of coagulant type on functional properties |
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