Effects of milk-clotting enzymes on physical properties of Mozzarella cheese
Direct acid Mozzarella cheese was made in 6-L vats using calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. Four cheeses were made with each enzyme. Stretch, melt, cook color (reflectance colorimeter), moisture, and pH were measured at 1, 7, 14, and 28 d. Correlation coefficient...
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| Veröffentlicht in: | Journal of dairy science 1992-03, Vol.75 (3), p.669-675 |
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| creator | Oberg, C.J. (Weber State University, Ogden, UT) Merrill, R.K Brown, R.J Richardson, G.H |
| description | Direct acid Mozzarella cheese was made in 6-L vats using calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. Four cheeses were made with each enzyme. Stretch, melt, cook color (reflectance colorimeter), moisture, and pH were measured at 1, 7, 14, and 28 d. Correlation coefficients among these parameters were calculated, and the effects of choice of enzyme and storage time at 4 degrees C on these parameters were evaluated by analysis of variance. Cook color was not affected by enzyme type and changed only slightly during storage. Melt was affected by choice of enzyme and increased significantly with time. During the 28-d ripening period, the melt of cheese made with calf chymosin increased the most. The smallest increase in melt was in cheese made with porcine pepsin. Stretch was significantly affected by enzyme and by storage time. Stretch decreased rapidly in all cheeses between d 1 and 7 and stabilized during the next 21 d. Cheese made with porcine pepsin had the greatest stretch, and cheese made with calf chymosin had the least stretch, between d 7 and 28. Melt increased, and stretch decreased, during storage of all cheeses. The type of milk-clotting enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese |
| doi_str_mv | 10.3168/jds.S0022-0302(92)77802-3 |
| format | Article |
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(Weber State University, Ogden, UT) ; Merrill, R.K ; Brown, R.J ; Richardson, G.H</creator><creatorcontrib>Oberg, C.J. (Weber State University, Ogden, UT) ; Merrill, R.K ; Brown, R.J ; Richardson, G.H</creatorcontrib><description>Direct acid Mozzarella cheese was made in 6-L vats using calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. Four cheeses were made with each enzyme. Stretch, melt, cook color (reflectance colorimeter), moisture, and pH were measured at 1, 7, 14, and 28 d. Correlation coefficients among these parameters were calculated, and the effects of choice of enzyme and storage time at 4 degrees C on these parameters were evaluated by analysis of variance. Cook color was not affected by enzyme type and changed only slightly during storage. Melt was affected by choice of enzyme and increased significantly with time. During the 28-d ripening period, the melt of cheese made with calf chymosin increased the most. The smallest increase in melt was in cheese made with porcine pepsin. Stretch was significantly affected by enzyme and by storage time. Stretch decreased rapidly in all cheeses between d 1 and 7 and stabilized during the next 21 d. Cheese made with porcine pepsin had the greatest stretch, and cheese made with calf chymosin had the least stretch, between d 7 and 28. Melt increased, and stretch decreased, during storage of all cheeses. The type of milk-clotting enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(92)77802-3</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Am Dairy Sci Assoc</publisher><subject>Biological and medical sciences ; CASEINA ; CASEINE ; CHYMOSINE ; COLOR ; CONTENIDO DE HUMEDAD ; COULEUR ; CUAJO ; FABRICACION DEL QUESO ; Food industries ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; FUSION ; MICROORGANISME ; MICROORGANISMOS ; Milk and cheese industries. Ice creams ; Mucor miehei ; PEPSINA ; PEPSINE ; PRESURE ; PROPIEDADES REOLOGICAS ; PROPRIETE RHEOLOGIQUE ; QUESO ; QUIMOSINA ; RHIZOMUCOR ; TECHNOLOGIE FROMAGERE ; TENEUR EN EAU</subject><ispartof>Journal of dairy science, 1992-03, Vol.75 (3), p.669-675</ispartof><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c447t-c6254bf543105dbd2df03ce1f56b525db0f301cca3bcca8c3ae1c271e393425d3</citedby><cites>FETCH-LOGICAL-c447t-c6254bf543105dbd2df03ce1f56b525db0f301cca3bcca8c3ae1c271e393425d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27868,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5291730$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Oberg, C.J. (Weber State University, Ogden, UT)</creatorcontrib><creatorcontrib>Merrill, R.K</creatorcontrib><creatorcontrib>Brown, R.J</creatorcontrib><creatorcontrib>Richardson, G.H</creatorcontrib><title>Effects of milk-clotting enzymes on physical properties of Mozzarella cheese</title><title>Journal of dairy science</title><description>Direct acid Mozzarella cheese was made in 6-L vats using calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. Four cheeses were made with each enzyme. Stretch, melt, cook color (reflectance colorimeter), moisture, and pH were measured at 1, 7, 14, and 28 d. Correlation coefficients among these parameters were calculated, and the effects of choice of enzyme and storage time at 4 degrees C on these parameters were evaluated by analysis of variance. Cook color was not affected by enzyme type and changed only slightly during storage. Melt was affected by choice of enzyme and increased significantly with time. During the 28-d ripening period, the melt of cheese made with calf chymosin increased the most. The smallest increase in melt was in cheese made with porcine pepsin. Stretch was significantly affected by enzyme and by storage time. Stretch decreased rapidly in all cheeses between d 1 and 7 and stabilized during the next 21 d. Cheese made with porcine pepsin had the greatest stretch, and cheese made with calf chymosin had the least stretch, between d 7 and 28. Melt increased, and stretch decreased, during storage of all cheeses. The type of milk-clotting enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese</description><subject>Biological and medical sciences</subject><subject>CASEINA</subject><subject>CASEINE</subject><subject>CHYMOSINE</subject><subject>COLOR</subject><subject>CONTENIDO DE HUMEDAD</subject><subject>COULEUR</subject><subject>CUAJO</subject><subject>FABRICACION DEL QUESO</subject><subject>Food industries</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>FUSION</subject><subject>MICROORGANISME</subject><subject>MICROORGANISMOS</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Mucor miehei</subject><subject>PEPSINA</subject><subject>PEPSINE</subject><subject>PRESURE</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>QUESO</subject><subject>QUIMOSINA</subject><subject>RHIZOMUCOR</subject><subject>TECHNOLOGIE FROMAGERE</subject><subject>TENEUR EN EAU</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNpdkE1v1DAQhi0EEkvhD3AK4kNwSPF44iQ-VlVbkBZxKD1bjjPe9ZIv7KzQ7q_H2a164GLLmsfvvHoYewf8EqGsv-7aeHnPuRA5Ry4-K_GlqmoucnzGViCFzBFU_ZytnpCX7FWMu_QEweWKrW-cIzvHbHRZ77vfue3GefbDJqPheOgpDYZs2h6it6bLpjBOFGZPJ_7HeDyaQF1nMrslivSavXCmi_Tm8b5gD7c3v66_5eufd9-vr9a5LYpqzm0pZNE4WSBw2TataB1HS-Bk2aTKbcMdcrDWYJOO2qIhsKICQoVFmuMF-3TOTX3-7CnOuvfRLkUGGvdRQ4miKCRP4Pv_wN24D0PqpqGuKuBKliJR6kzZMMYYyOkp-N6EgwauF8s6WdYny3pRqJXQJ8sa098PjxtMTIZcMIP18SlACgUVLkU-nrGt32z_-kA69qbrpn0DS3glNeqyVIl7e-acGbXZhBT1cK9AoRIC_wG0_JNk</recordid><startdate>19920301</startdate><enddate>19920301</enddate><creator>Oberg, C.J. 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(Weber State University, Ogden, UT)</au><au>Merrill, R.K</au><au>Brown, R.J</au><au>Richardson, G.H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of milk-clotting enzymes on physical properties of Mozzarella cheese</atitle><jtitle>Journal of dairy science</jtitle><date>1992-03-01</date><risdate>1992</risdate><volume>75</volume><issue>3</issue><spage>669</spage><epage>675</epage><pages>669-675</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Direct acid Mozzarella cheese was made in 6-L vats using calf chymosin, bovine pepsin, porcine pepsin, or Mucor miehei protease. Four cheeses were made with each enzyme. Stretch, melt, cook color (reflectance colorimeter), moisture, and pH were measured at 1, 7, 14, and 28 d. Correlation coefficients among these parameters were calculated, and the effects of choice of enzyme and storage time at 4 degrees C on these parameters were evaluated by analysis of variance. Cook color was not affected by enzyme type and changed only slightly during storage. Melt was affected by choice of enzyme and increased significantly with time. During the 28-d ripening period, the melt of cheese made with calf chymosin increased the most. The smallest increase in melt was in cheese made with porcine pepsin. Stretch was significantly affected by enzyme and by storage time. Stretch decreased rapidly in all cheeses between d 1 and 7 and stabilized during the next 21 d. Cheese made with porcine pepsin had the greatest stretch, and cheese made with calf chymosin had the least stretch, between d 7 and 28. Melt increased, and stretch decreased, during storage of all cheeses. The type of milk-clotting enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.S0022-0302(92)77802-3</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of dairy science, 1992-03, Vol.75 (3), p.669-675 |
| issn | 0022-0302 1525-3198 |
| language | eng |
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| source | Periodicals Index Online; ScienceDirect Journals (5 years ago - present); EZB-FREE-00999 freely available EZB journals |
| subjects | Biological and medical sciences CASEINA CASEINE CHYMOSINE COLOR CONTENIDO DE HUMEDAD COULEUR CUAJO FABRICACION DEL QUESO Food industries FROMAGE Fundamental and applied biological sciences. Psychology FUSION MICROORGANISME MICROORGANISMOS Milk and cheese industries. Ice creams Mucor miehei PEPSINA PEPSINE PRESURE PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE QUESO QUIMOSINA RHIZOMUCOR TECHNOLOGIE FROMAGERE TENEUR EN EAU |
| title | Effects of milk-clotting enzymes on physical properties of Mozzarella cheese |
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