Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

Vogt, Sarah J.; Smith, Jeremy R.; Seymour, Joseph D.; Carr, Alistair J.; Golding, Matt; Codd, Sarah L.

doi:10.1016/j.jfoodeng.2014.10.026

Cited by 39 publications

(26 citation statements)

References 39 publications

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“…; Bähler and Hinrichs ; Vogt et al . ). In Figure , the moisture‐to‐protein ratio after scalding at different temperature–time combinations in relation to the maximal product temperature is shown for 420 and 600 s kneading times.…”

Section: Resultsmentioning

confidence: 97%

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Bähler

Ruf

Samudrala

et al. 2015

Int J of Dairy Tech

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A batch cooker-stretcher for pasta filata cheese production was developed based on the kitchen machine 'Thermomix'. With this batch model system, the effect of kneading time (180, 420 and 600 s) and temperature (55, 60 and 70°C) on the chemical composition of the pasta filata cheese and the yield was investigated. An increase in temperature from 55 to 70°C reduced the yield of the pasta filata cheese production from 0.88 to 0.59 g/g, compared to initial curd weight. A correlation between process temperature and the water-holding properties of protein (casein micelles) is proposed.

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Section: Resultsmentioning

confidence: 97%

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Bähler

Ruf

Samudrala

et al. 2015

Int J of Dairy Tech

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“…Mostly, at least two water relaxation components were found, whereas Gianferri et al reported on three water relaxation (at 7, 16 and 488 ms) and one fat relaxation component (at 69 ms). In some studies, chemical shift‐resolved water signals were obtained for mozzarella with a FDM of about 40% . Hereby, a discrete biexponential fitting to the water signal was applied, resulting in a fast water component at 7.5 ms and a slower water component at 20 ms at 5°C …”

Section: Resultsmentioning

confidence: 99%

“…Third, mild heating of freshly produced mozzarella yields some release of free water. The latter originates from the strengthening of hydrophobic interactions within the protein matrix, which causes the casein matrix to contract and to force some of the water out of the matrix . However, the interpretation is drastically facilitated when the relaxation signals of fresh mozzarella are recorded at the same temperature (5°C), before and after mild heating for 1 hr at 30°C.…”

Section: Resultsmentioning

confidence: 99%

Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T₂ relaxometry

Vermeir

Declerck

To³

et al. 2019

Magnetic Reson in Chemistry

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A time‐domain 1H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time distribution can be related to specific constituents in mozzarella. In this study, a detailed investigation is offered for fresh and aged low‐moisture mozzarella cheese, often applied as a pizza cheese, by application of both a conventional Carr–Purcell–Meiboom–Gill (CPMG) sequence and a free‐induction decay CPMG (FID‐CPMG) sequence. The relaxation behavior was further elucidated by addition of deuterium oxide and by mild heat treatment of samples. The relaxation times of water protons in mozzarella were found to range from a few microseconds to some tens of milliseconds (in aged mozzarella) or to about hundred milliseconds (in fresh mozzarella). The upper limit of the T2 distribution can even be extended to the seconds range upon releasing water protons from the mozzarella matrix using a mild heat treatment or upon addition of deuterated water. Both stimuli also provided evidence for the absorption of water into the cheese matrix. The potential release and uptake of water demonstrated that mozzarella acts as a very dynamic system during production and storage. The detected differences in the behavior of the water fraction between fresh and aged low‐moisture mozzarella might be utilized to study the influence of either production and/or storage conditions on the cheese ripening process.

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“…It is characterized by its particular structure and plastic consistency (Niro et al, 2014), resulting from the thermo-mechanical stretching to which the curd is subjected during processing. This process aligns the casein fibers parallel, interlacing them with fat and serum channels (Vogt et al, 2015).…”

Section: Introductionmentioning

confidence: 92%

“…Mozzarella, a variety of pasta filata cheese originally made from buffalo milk in Italy, is one of the most widely consumed cheeses in the world (Vogt et al, 2015). It is characterized by its particular structure and plastic consistency (Niro et al, 2014), resulting from the thermo-mechanical stretching to which the curd is subjected during processing.…”

Section: Introductionmentioning

confidence: 99%

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

et al. 2017

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The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Dverall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Keywords: goat milk; mozzarella; cheese; pH; microstructure.Practical Application: Product development for technology transfer to small producers of cheeses made from goat's milk.

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Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

Cited by 39 publications

References 39 publications

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T₂ relaxometry

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

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Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

Cited by 39 publications

References 39 publications

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T2 relaxometry

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

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Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T₂ relaxometry