Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese

Sheehan, Jeremiah J.; Guinee, Timothy P.

doi:10.1016/s0958-6946(03)00167-5

Cited by 82 publications

(98 citation statements)

References 39 publications

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“…The difference was apparent from day zero. Experimental PMC had higher score possibly due to more extensive casein-casein interactions (Sheehan and Guinee 2004) as it is likely that to have more colloidal calcium phosphate because the cation exchange between calcium and potassium is less than sodium and calcium resulting in less soluble calcium (Carr et al 2002).…”

Section: Discussionmentioning

confidence: 99%

“…Higher cation exchange capacity of sodium may result in larger conversion of colloidal calcium to soluble calcium (Carr et al 2002) which exposes the casein-casein interactions for action by proteinases; perhaps due to this, control PMC had higher proteolysis (Feeney et al 2002). Sheehan and Guinee (2004) also observed lower proteolysis in cheese having a higher pH, low moisture in non-fat substances, and lower rennet retention in curd. In our study, higher pH values due to KCl addition to experimental PMC might have resulted in less favorable conditions for the activity of residual rennet in proteolysis of cheese during storage (Mulvihill and Fox 1980).…”

Section: Physico-chemical Changes During Storage Of Pmcmentioning

confidence: 96%

“…Increased proteolysis in low-sodium Minas fresh cheese (Gomes et al 2011), Akawi cheese containing NaCl substituted KCl (Ayyash et al 2012), and reduced sodium Feta cheese (Katsiari et al 2000b) during storage corroborates these findings. Sheehan and Guinee (2004) studied the effect of calcium content and pH on proteolysis in low moisture Mozzarella cheese during 70 days storage. They reported that at similar pH values, higher proteolysis in cheese having lower calcium to casein ratios may occur.…”

Section: Physico-chemical Changes During Storage Of Pmcmentioning

confidence: 99%

“…Also in a study by Carr et al (2002), it was suggested that according to Hofmeister series, sodium ions have more hydration tendency as compared to potassium which means sodium competes more effectively with protein for existing water and causes higher solubilization of colloidal calcium and in turn higher casein hydration. This enhances the heat-induced displacement of adjacent layers of the para-casein matrix on heating which increases meltability (Sheehan and Guinee 2004). Less casein hydration in case of experimental cheese due to lower ratio of soluble to colloidal calcium thus leads to less soluble casein having comparatively stronger protein-protein interaction which in turn may reduce meltability of experimental PMC (El-Bakry et al 2011).…”

Section: Functional Changes During Storage Of Pmcmentioning

confidence: 99%

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Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

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Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28-56 days), sensory body and texture, acid degree value (0-42 days), soluble protein, titratable acidity (7-56 days), pH (7-56 days), meltability (0-56 days), and stretchability (4-49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Physico-chemical Changes During Storage Of Pmcmentioning

confidence: 96%

Section: Physico-chemical Changes During Storage Of Pmcmentioning

confidence: 99%

Section: Functional Changes During Storage Of Pmcmentioning

confidence: 99%

See 2 more Smart Citations

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…Specialized literature abounds in information about the physico-chemical parameters of cheese ripening (Delgado et al 2012;Zaharia 2012;Karami et al 2009;Madadlou et al 2006;O'Reilly et al 2002), and the texture parameters of cheese ripening (Delgado et al 2012;Madadlou et al 2006;Muir et al 1996), but there are few references to the correlation between them (Imm et al 2003;Sheehan and Guinee 2004;Sheehan et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Ripening process of Cascaval cheese: compositional and textural aspects

et al. 2014

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Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics and the results were compared with the ones obtained by sensorial analysis, revealing a good correlation. The chemical composition of cheese was also determined, including the nitrogen fractions (total nitrogen, water soluble nitrogen, non-protein nitrogen and phosphotungstic acid soluble nitrogen). The data thus obtained were statistically processed in order to find the differences between the samples, as well as to find the correlation between the techniques of analysis. The study showed that the ripening process of the Cascaval cheese is similar to the ripening of other pasta filata cheese. The moisture content decreases during maturation as a result of water evaporation. The concentration of nitrogen fractions increases during the ripening stage, and so do the firmness and elasticity modulus. The biochemical processes that occur during maturation largely influence the textural parameters and this is proved by both instrumental and sensorial analyses.

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Dairy Ingredients

Mayorga¹

2014

Bakery Products Science and Technology

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Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese

Cited by 82 publications

References 39 publications

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Ripening process of Cascaval cheese: compositional and textural aspects

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