Effect of Calcium and Water Injection on Structure-Function Relationships of Cheese

Pastorino, A. J.; Ricks, N. P.; Hansen, Conly L.; McMahon, Donald J.

doi:10.3168/jds.s0022-0302(03)73589-9

Cited by 61 publications

(67 citation statements)

References 17 publications

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“…It also exhibited constant significant differences (one-way analysis of variance (ANOVA) of the results) between the two treatments (control and MF) with a greater release in MMC in which the fat material appeared to be less entrapped. These results were consistent with the results of Pastorino et al [29] who found that a higher calcium content of milk used to make a low-moisture part-skim Mozzarella cheese decreased the meltability. They also confirmed the observations of Maubois and Kosikowski [23] who have shown the necessity of adjusting the level of colloidal calcium in the cheese curd to obtain satisfactory stretching and melting properties.…”

Section: Oiling Offsupporting

confidence: 83%

“…This low level of proteolysis could be an advantage for cheese varieties, such as Minas frescal [32] or Mozzarella, for which consumers expect a fresh lactic flavor and stability in the functionality during shelf life. For other varieties, adjustment of technological cheese-making parameters, such as the use of the thermophilic starters, partial pre-removal of calcium salts [29], or the addition of attenuated or broken starter cells [33], have to be performed to obtain similar proteolytic patterns. …”

Section: Proteolysismentioning

confidence: 99%

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Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

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-To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg −1 ), and to obtain products similar to those obtained from usual milk, adjustment of calcium salt mineralization is required. Article published by EDP SciencesRésumé -Concentration en caséine micellaire du lait de fabrication par microfiltration et conséquences sur les caractéristiques du fromage Mozzarella. Après élimination des bactéries contaminantes par microfiltration à l'aide d'une membrane céramique 1,4 μm, le fromage Mozzarella à extrait sec élevé était fabriqué à partir de lait concentré 2,3 fois par microfiltration sur membrane 0,1 μm, standardisé en matière grasse par addition de crème. Les fromages obtenus (MMC) ont été caractérisés, par rapport à des témoins (CMC) fabriqués à l'aide de lait seulement épuré par MF 1,4 μm, au plan des rendements de transformation, de leurs paramètres physicochimiques, de leur exsudation de matière grasse, de leurs propriétés texturales et des variations de composition de leur phase aqueuse interne pendant 60 jours de conservation au froid. Trois ...

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Section: Oiling Offsupporting

confidence: 83%

Section: Proteolysismentioning

confidence: 99%

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Different results were found for cheddar cheese by Guinee and O'Kennedy (2009) and Upreti and Metzger (2006), in which cheeses with low calcium had higher moisture compared to those with high calcium. A similar influence of calcium content on cheese moisture was observed by other researchers; they attributed the lower moisture in high calcium cheese to reduced hydration of the cheese para-casein matrix compared with low calcium cheese (Guinee et al, 2002;Pastorino et al, 2003a;Joshi et al, 2004).…”

Section: Resultssupporting

confidence: 65%

“…According to the literature, the decrease in milk pH causes the solubilization of protein-bound calcium that is subsequently lost in whey during cheese making, leading to lower calcium content in the final cheese. A decrease in pH not only causes solubilization of calcium, but can also influence protein-protein interaction, due to a decrease in casein charge when the pH is lowered toward the isoelectric point (Pastorino, 2003b;Upetri and Metzger, 2006). This approach to alter the level of calcium in cheese has been used by other researchers.…”

Section: Resultsmentioning

confidence: 99%

Effect of calcium addition and pH on yield and texture of Minas cured cheese

Santos

Silva

Domingues

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl 2 ), on yield and nutrient retention of the clots obtained and on the texture of Minas cured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness of cheeses produced at the same pH of milk clotting in function of CaCl 2 addition. There was no difference in the texture of Minas cured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.

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“…No data relating to the use of enzyme to aid flavour generation or shorten ripening times were given. A high-pressure injection system used to study the effect of added calcium and water on structure-function in direct-acid, stirred/pressed curd cheese of similar fat and moisture content to a low-moisture part skim Mozzarella was reported by Pastorino, Ricks, Hansen, and McMahon (2003). Preliminary research also indicates that bacteria can be successfully injected in cheese using this procedure (Hansen & Brothersen, 2001).…”

mentioning

confidence: 92%