Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheese
Objectives of this research were to determine whether locational differences in composition within a cheese block affected melting characteristics. Immediately after brining, industrial low moisture and low moisture, part skim cheeses were divided in half vertically. Equally weighted samples represe...
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| Veröffentlicht in: | Journal of dairy science 1992-11, Vol.75 (11), p.2913-2921 |
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| container_title | Journal of dairy science |
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| creator | Kindstedt, P. S Kiely, L. J Gilmore, J. A |
| description | Objectives of this research were to determine whether locational differences in composition within a cheese block affected melting characteristics. Immediately after brining, industrial low moisture and low moisture, part skim cheeses were divided in half vertically. Equally weighted samples representing surface and center from one-half of each block were analyzed immediately (d 2) for apparent viscosity, free oil, and composition (moisture, fat, NaCl, Ca, pH). Samples from the other half were vacuum packaged and stored at 4-degrees-C until analysis on d 16. From d 2 to d 16, free oil increased significantly, and apparent viscosity decreased significantly. Free oil increased the most in the center of low moisture cheeses, indicating that Mozzarella with high fat and low NaCl contents has greater tendency to oil off. Surface samples had significantly higher NaCl and apparent viscosity and lower moisture, Ca, and free oil than center samples. These locational differences in melting characteristics may be caused in part by exchange of Na with casein-bound Ca at the cheese surface, which enhances the emulsifying ability of soluble casein, resulting in a more emulsified fat phase at the cheese surface and less formation of free oil. |
| doi_str_mv | 10.3168/jds.S0022-0302(92)78053-9 |
| format | Article |
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Surface samples had significantly higher NaCl and apparent viscosity and lower moisture, Ca, and free oil than center samples. These locational differences in melting characteristics may be caused in part by exchange of Na with casein-bound Ca at the cheese surface, which enhances the emulsifying ability of soluble casein, resulting in a more emulsified fat phase at the cheese surface and less formation of free oil.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(92)78053-9</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>CHAMPAIGN: Am Dairy Sci Assoc</publisher><subject>Agriculture ; Agriculture, Dairy & Animal Science ; Biological and medical sciences ; Food industries ; Food Science & Technology ; Fundamental and applied biological sciences. Psychology ; Life Sciences & Biomedicine ; Milk and cheese industries. 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Free oil increased the most in the center of low moisture cheeses, indicating that Mozzarella with high fat and low NaCl contents has greater tendency to oil off. Surface samples had significantly higher NaCl and apparent viscosity and lower moisture, Ca, and free oil than center samples. These locational differences in melting characteristics may be caused in part by exchange of Na with casein-bound Ca at the cheese surface, which enhances the emulsifying ability of soluble casein, resulting in a more emulsified fat phase at the cheese surface and less formation of free oil.</description><subject>Agriculture</subject><subject>Agriculture, Dairy & Animal Science</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Food Science & Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences & Biomedicine</subject><subject>Milk and cheese industries. 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S</au><au>Kiely, L. J</au><au>Gilmore, J. A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheese</atitle><jtitle>Journal of dairy science</jtitle><stitle>J DAIRY SCI</stitle><date>1992-11-01</date><risdate>1992</risdate><volume>75</volume><issue>11</issue><spage>2913</spage><epage>2921</epage><pages>2913-2921</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Objectives of this research were to determine whether locational differences in composition within a cheese block affected melting characteristics. Immediately after brining, industrial low moisture and low moisture, part skim cheeses were divided in half vertically. Equally weighted samples representing surface and center from one-half of each block were analyzed immediately (d 2) for apparent viscosity, free oil, and composition (moisture, fat, NaCl, Ca, pH). Samples from the other half were vacuum packaged and stored at 4-degrees-C until analysis on d 16. From d 2 to d 16, free oil increased significantly, and apparent viscosity decreased significantly. Free oil increased the most in the center of low moisture cheeses, indicating that Mozzarella with high fat and low NaCl contents has greater tendency to oil off. Surface samples had significantly higher NaCl and apparent viscosity and lower moisture, Ca, and free oil than center samples. These locational differences in melting characteristics may be caused in part by exchange of Na with casein-bound Ca at the cheese surface, which enhances the emulsifying ability of soluble casein, resulting in a more emulsified fat phase at the cheese surface and less formation of free oil.</abstract><cop>CHAMPAIGN</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.S0022-0302(92)78053-9</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 1992-11, Vol.75 (11), p.2913-2921 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_webofscience_primary_A1992JW85400001CitationCount |
| source | Web of Science - Science Citation Index Expanded - 1992<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" />; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online; Access via ScienceDirect (Elsevier) |
| subjects | Agriculture Agriculture, Dairy & Animal Science Biological and medical sciences Food industries Food Science & Technology Fundamental and applied biological sciences. Psychology Life Sciences & Biomedicine Milk and cheese industries. Ice creams Science & Technology |
| title | Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheese |
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