Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese

Abstract

Cheeses with whey pH at draw of 6.15 or 6.40 were stored at 4°C for 50 days. Compression test at 10°C (Instron) showed a decrease in compressive stress with storage. Failure points were near a true strain value of 0.5 for the cheeses at day 3. The failure region became less obvious by day 50. The hypothetical equilibrium stress (HES) in the stress-re--1axation test was higher with a draw pH of 6.40 than 6.15, possibly indicating that higher calcium led to a stronger network structure. The HES decreased with storage, suggesting cleavage of structural crosslinks caused by the coagulant.Key Words: Mozzarella cheese, draw pH, storage stability, rheology (Chymaxa, Double strength, Pfizer Inc., Milwaukee, WI) was added (0.10 mWkg of milk), and the milk was agitated for 1 min followed by a 30-min set. The coagulum was cut with wire knives (1.2 cm gap) and left iyithout stirring for 5 min. Next, the curds weie stirred gently for 10 min, followed by heating from 36°C to 44°C over 15 min with continuous agitation. The agitation continued at 44°C until the whey pH reached the desired draw pH (i.e., 6.40 or 6.15). Then whey was drained and the curd was piled in the center of the vat. Curd slabs were turned every 1.5 min until the curd reached a milling pH of 5.25. Then the cheese curd was milled, salted, and stretched at 57°C using a pilot-scale Mozzarella mixer (Model 640, Stainless Steel Fabricating Co., Columbus, WI). The cheese was then cooled, vacuum-packaged, and stored at 4°C.

Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature

“…3). Diefes et al, [8] Yun et al, [9] Subramaniyan and Gunasekaran, [11] and Sharma, [12] also observed such decrease in elastic and viscous modulus upon storage of Mozzarella cheese. Break down products of protein (due to proteolysis) during storage are hydrophobic in nature, which allow absorption of moisture from fat channels into protein matrix.…”

“…[1] Hsieh et al, [5] while studying rheological properties of filled Mozzarella cheese found that inclusion of different proteins, viz. storage, [7][8][9][10][11][12] physical form (frozen and thawed) of Mozzarella cheese, [8] and microstructure [13] have been undertaken. However, the textural properties of Mozzarella cheese made from milk added with 1 to 2% calcium caseinates or nonfat dried milk was unaffected.…”

Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures

“…Calcium contributes to the texture of cheeses by cross linking with proteins leading to hardness of the product (Geurts, Walstra, & Mulder, 1972;Metzger, Rudan, & Kindstedt, 2000;Solarza & Bell, 1995;Yun, Barbano, & Kindstedt, 1994). By destabilising and removing some calcium from the casein micelles by preacidification of the cheese milk with a food grade acid prior to the addition of a coagulant, the amount of crosslinking between the casein polymers is reduced, thus allowing the manufacture of a softer cheese with greater flow and stretch properties.…”

Textural and Rheological Properties of Processed Cheese

“…Hassan and Lucey [8] characterized melt properties of Cheddar cheese using dynamic low amplitude oscillatory rheology and melt profile analysis. Yun et al, [9] while studying the effect of draw pH and storage on stress relaxation behavior of Mozzarella cheese found that hypothetical equilibrium stress was higher at higher draw pH indicating stronger network structure in presence of higher calcium. Wium and Qvist [10] suggested that either stress at fracture alone or together ORDER REPRINTS with other parameters from uniaxial compression should be used to describe texture properties of Feta cheese made by UF milk.…”