Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage
Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electro...
Gespeichert in:
| Veröffentlicht in: | Journal of dairy science 2003-09, Vol.86 (9), p.2790-2798 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2798 |
|---|---|
| container_issue | 9 |
| container_start_page | 2790 |
| container_title | Journal of dairy science |
| container_volume | 86 |
| creator | Imm, J.Y. Oh, E.J. Han, K.S. Oh, S. Park, Y.W. Kim, S.H. |
| description | Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r=0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r=−0.69 to −0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r=−0.48 to −0.81). |
| doi_str_mv | 10.3168/jds.S0022-0302(03)73876-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_75698231</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0022030203738764</els_id><sourcerecordid>500013991</sourcerecordid><originalsourceid>FETCH-LOGICAL-c512t-54df520ca610265e52943c2682c08392a1031a47ea97bb9d8562f527c5c0779f3</originalsourceid><addsrcrecordid>eNqNkUtv1DAUhS0EotPCX0ABCQSLFD_i2F5CSgGpqBWFteVxbiYeJXFrJ62mv77OzIiRumLjh_yde6_PQegtwaeMlPLzuo6n1xhTmmOG6UfMPgkmRZkXz9CCcMpzRpR8jhb_kCN0HOM6XQnF_CU6IgXHAhO-QPfn02BH5wfTuXGTmaHOrtpNdNbnVQu9s6bLqtYEY0cILo7Oxsw32Vd_5wbY4pW5CfP5l394MAG6ziQBQISYnU3pZZX9hia4FQQzQp1djz6YFbxCLxrTRXi930_Q3_Nvf6of-cXl95_Vl4vcckLHnBd1wym2piSYlhw4VQWztJTUYskUNQQzYgoBRonlUtWSlzQJhOUWC6EadoI-7OreBH87QRx176KdpxzAT1ELXipJGUnguyfg2k8h2RI1UVxiqZRIkNpBNvgYAzQ6_b03YaMJ1nM0OkWjt9Ho2fe06G00ukjaN_sG07KH-qDcZ5GA93vAxGR7E8xgXTxwPM2AFT18qXWr9t4F0LE3XZfKkrm9LLXSVCicwGoHQjL4zkHQ0ToYLNRJZEdde_cfcz8CEfG6zw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>195808997</pqid></control><display><type>article</type><title>Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage</title><source>MEDLINE</source><source>Elsevier ScienceDirect</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Imm, J.Y. ; Oh, E.J. ; Han, K.S. ; Oh, S. ; Park, Y.W. ; Kim, S.H.</creator><creatorcontrib>Imm, J.Y. ; Oh, E.J. ; Han, K.S. ; Oh, S. ; Park, Y.W. ; Kim, S.H.</creatorcontrib><description>Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r=0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r=−0.69 to −0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r=−0.48 to −0.81).</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(03)73876-4</identifier><identifier>PMID: 14507015</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Animals ; Biological and medical sciences ; Cattle ; Cheese - analysis ; Chemical Phenomena ; Chemistry, Physical ; Cold Temperature ; Endopeptidases - metabolism ; Food industries ; Food Preservation ; functionality ; Fundamental and applied biological sciences. Psychology ; General aspects ; Goats ; Handling, storage, packaging, transport ; Lipids - analysis ; Maillard Reaction ; Microscopy, Electron, Scanning ; Milk and cheese industries. Ice creams ; Milk Proteins - analysis ; Milk Proteins - metabolism ; Mozzarella cheese ; Nitrogen - analysis ; Rheology ; Solubility ; storage ; texture</subject><ispartof>Journal of dairy science, 2003-09, Vol.86 (9), p.2790-2798</ispartof><rights>2003 American Dairy Science Association</rights><rights>2004 INIST-CNRS</rights><rights>Copyright American Dairy Science Association Sep 2003</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c512t-54df520ca610265e52943c2682c08392a1031a47ea97bb9d8562f527c5c0779f3</citedby><cites>FETCH-LOGICAL-c512t-54df520ca610265e52943c2682c08392a1031a47ea97bb9d8562f527c5c0779f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(03)73876-4$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>315,782,786,3554,27933,27934,46004</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15089092$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/14507015$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Imm, J.Y.</creatorcontrib><creatorcontrib>Oh, E.J.</creatorcontrib><creatorcontrib>Han, K.S.</creatorcontrib><creatorcontrib>Oh, S.</creatorcontrib><creatorcontrib>Park, Y.W.</creatorcontrib><creatorcontrib>Kim, S.H.</creatorcontrib><title>Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r=0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r=−0.69 to −0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r=−0.48 to −0.81).</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Cheese - analysis</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>Cold Temperature</subject><subject>Endopeptidases - metabolism</subject><subject>Food industries</subject><subject>Food Preservation</subject><subject>functionality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Goats</subject><subject>Handling, storage, packaging, transport</subject><subject>Lipids - analysis</subject><subject>Maillard Reaction</subject><subject>Microscopy, Electron, Scanning</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - analysis</subject><subject>Milk Proteins - metabolism</subject><subject>Mozzarella cheese</subject><subject>Nitrogen - analysis</subject><subject>Rheology</subject><subject>Solubility</subject><subject>storage</subject><subject>texture</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkUtv1DAUhS0EotPCX0ABCQSLFD_i2F5CSgGpqBWFteVxbiYeJXFrJ62mv77OzIiRumLjh_yde6_PQegtwaeMlPLzuo6n1xhTmmOG6UfMPgkmRZkXz9CCcMpzRpR8jhb_kCN0HOM6XQnF_CU6IgXHAhO-QPfn02BH5wfTuXGTmaHOrtpNdNbnVQu9s6bLqtYEY0cILo7Oxsw32Vd_5wbY4pW5CfP5l394MAG6ziQBQISYnU3pZZX9hia4FQQzQp1djz6YFbxCLxrTRXi930_Q3_Nvf6of-cXl95_Vl4vcckLHnBd1wym2piSYlhw4VQWztJTUYskUNQQzYgoBRonlUtWSlzQJhOUWC6EadoI-7OreBH87QRx176KdpxzAT1ELXipJGUnguyfg2k8h2RI1UVxiqZRIkNpBNvgYAzQ6_b03YaMJ1nM0OkWjt9Ho2fe06G00ukjaN_sG07KH-qDcZ5GA93vAxGR7E8xgXTxwPM2AFT18qXWr9t4F0LE3XZfKkrm9LLXSVCicwGoHQjL4zkHQ0ToYLNRJZEdde_cfcz8CEfG6zw</recordid><startdate>20030901</startdate><enddate>20030901</enddate><creator>Imm, J.Y.</creator><creator>Oh, E.J.</creator><creator>Han, K.S.</creator><creator>Oh, S.</creator><creator>Park, Y.W.</creator><creator>Kim, S.H.</creator><general>Elsevier Inc</general><general>Am Dairy Sci Assoc</general><general>American Dairy Science Association</general><scope>6I.</scope><scope>AAFTH</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7X8</scope></search><sort><creationdate>20030901</creationdate><title>Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage</title><author>Imm, J.Y. ; Oh, E.J. ; Han, K.S. ; Oh, S. ; Park, Y.W. ; Kim, S.H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c512t-54df520ca610265e52943c2682c08392a1031a47ea97bb9d8562f527c5c0779f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Cheese - analysis</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>Cold Temperature</topic><topic>Endopeptidases - metabolism</topic><topic>Food industries</topic><topic>Food Preservation</topic><topic>functionality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Goats</topic><topic>Handling, storage, packaging, transport</topic><topic>Lipids - analysis</topic><topic>Maillard Reaction</topic><topic>Microscopy, Electron, Scanning</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - analysis</topic><topic>Milk Proteins - metabolism</topic><topic>Mozzarella cheese</topic><topic>Nitrogen - analysis</topic><topic>Rheology</topic><topic>Solubility</topic><topic>storage</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Imm, J.Y.</creatorcontrib><creatorcontrib>Oh, E.J.</creatorcontrib><creatorcontrib>Han, K.S.</creatorcontrib><creatorcontrib>Oh, S.</creatorcontrib><creatorcontrib>Park, Y.W.</creatorcontrib><creatorcontrib>Kim, S.H.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>SIRS Editorial</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Imm, J.Y.</au><au>Oh, E.J.</au><au>Han, K.S.</au><au>Oh, S.</au><au>Park, Y.W.</au><au>Kim, S.H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2003-09-01</date><risdate>2003</risdate><volume>86</volume><issue>9</issue><spage>2790</spage><epage>2798</epage><pages>2790-2798</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r=0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r=−0.69 to −0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r=−0.48 to −0.81).</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>14507015</pmid><doi>10.3168/jds.S0022-0302(03)73876-4</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-0302 |
| ispartof | Journal of dairy science, 2003-09, Vol.86 (9), p.2790-2798 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_75698231 |
| source | MEDLINE; Elsevier ScienceDirect; EZB-FREE-00999 freely available EZB journals |
| subjects | Animals Biological and medical sciences Cattle Cheese - analysis Chemical Phenomena Chemistry, Physical Cold Temperature Endopeptidases - metabolism Food industries Food Preservation functionality Fundamental and applied biological sciences. Psychology General aspects Goats Handling, storage, packaging, transport Lipids - analysis Maillard Reaction Microscopy, Electron, Scanning Milk and cheese industries. Ice creams Milk Proteins - analysis Milk Proteins - metabolism Mozzarella cheese Nitrogen - analysis Rheology Solubility storage texture |
| title | Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-03T06%3A51%3A18IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Functionality%20and%20Physico-Chemical%20Characteristics%20of%20Bovine%20and%20Caprine%20Mozzarella%20Cheeses%20During%20Refrigerated%20Storage&rft.jtitle=Journal%20of%20dairy%20science&rft.au=Imm,%20J.Y.&rft.date=2003-09-01&rft.volume=86&rft.issue=9&rft.spage=2790&rft.epage=2798&rft.pages=2790-2798&rft.issn=0022-0302&rft.eissn=1525-3198&rft.coden=JDSCAE&rft_id=info:doi/10.3168/jds.S0022-0302(03)73876-4&rft_dat=%3Cproquest_cross%3E500013991%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=195808997&rft_id=info:pmid/14507015&rft_els_id=S0022030203738764&rfr_iscdi=true |