Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and
proteolysis

Feeney, Esther P.; Fox, Patrick F.; Guinee, Timothy P.

doi:10.1051/lait:2001145

Cited by 57 publications

(58 citation statements)

References 30 publications

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“…The level of primary proteolysis in the control FFFS cheese (WSN~10-12 g.100 g −1 of total N at 45-60 days), as monitored using urea-PAGE and level of WSN, is typical of that previously reported for mozzarella stored at 4 or 8°C (Rudan et al 1999;Feeney et al 2001). The increase in proteolysis during ageing was affected by fat content, with fat reduction leading to a slower rate of degradation of α s1 casein and development of WSN in the full-salt cheese, and salt reduction.…”

Section: Discussionmentioning

confidence: 54%

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Henneberry

Wilkinson

Kilcawley

et al. 2015

Dairy Sci. & Technol.

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Owing to the risks associated with excessive dietary intake of fat and sodium, there is an increased consumer demand for food products, including cheese, with reduced fat and salt content. Research to date has focused mainly on the separate effects of reducing fat and salt. The primary objective of this study was to evaluate the combined effects of reducing fat from~22% to 11% and salt from~1.7% to 1.0%, on the composition, rheology and melting properties of mozzarella cheese. A secondary objective was to investigate the effect of reducing the calcium content of the reduced-fat, reduced-salt cheese as a means of improving its properties. Reducing fat and salt content led to higher levels of protein and moisture, lower contents of moisture-in-non-fat substances, fat-in-dry matter and salt-inmoisture. These changes coincided with lower water binding capacity, lower primary proteolysis and increased hardness and chewiness in the unheated cheese, and with a lower flow and higher work to extend (EW) the heated cheese. Lowering the calcium content of the reduced-fat reduced-salt cheese increased the levels of moisture and moisture-in-non-fatsubstances, and reduced the protein content and the calcium-to-casein ratio; simultaneously, the unheated cheese had a higher water binding capacity, a reduced hardness and chewiness, while the heated cheese had higher flowability and a lower EW compared to the reduced-fat, reduced-salt cheese. Despite the mitigating effects of calcium reduction, the reduced-fat, reduced-salt, lower-calcium cheese was, nevertheless, firmer, harder, more cohesive and chewy, flowed less and had a higher EW than the full-fat, full-salt cheese.

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Section: Discussionmentioning

confidence: 54%

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Henneberry

Wilkinson

Kilcawley

et al. 2015

Dairy Sci. & Technol.

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Section: Introductionmentioning

confidence: 99%

“…Feeney et al [8], found that increasing the storage temperature for Mozzarella cheese from 0 to 15 o C, resulted in a higher level of degradation of α s1 -casein but had little effect on the extent of breakdown of β-casein. The increased hydrolysis of α s1 -casein coincided with increases of approximately 2.5 and 4.0 fold in the level of pH 4.6 soluble N and 5% phosphotungstic acid soluble N, respectively, at 70 d [8]. Owing to the positive relationship between proteolysis and flowability in Cheddar cheese [1,14], altering the ripening temperature would be expected to affect the extent of age related changes in functionality, and hence the functional shelf life of low moisture (LM) Mozzarella cheese.…”

Section: Introductionmentioning

confidence: 99%

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Guinee

Feeney

Fox

2001

Lait

Self Cite

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-Low-moisture Mozzarella cheeses were made in duplicate and ripened for 70 d at 0, 4, 10 or 15 o C. For all temperatures, advance in ripening time resulted in significant (P < 0.05) decreases in the concentration of intact casein, firmness, melt time and apparent viscosity. In contrast, the flowability and stretchability of the molten cheeses increased significantly during storage. Increasing the ripening temperature from 0 to 15 o C resulted in a significant decrease in the mean concentration of intact casein and a decrease in the level of serum expressed on centrifugation. The latter changes were paralleled by a significant decrease in the mean melt time (time required for shred fusion) of the cheese over the 70 d ripening period, and a significant increase in the mean flowability and reduction in the mean apparent viscosity of the molten cheese. The effect of elevation of storage temperature on the functional attributes of the molten cheese was attributed mainly to the concomitant reduction in the content of intact casein which was negatively correlated with flowability and positively with apparent viscosity and melt time.Ripening / temperature / Mozzarella / functionality / texture Résumé -Effets de la température d'affinage sur les fromages de Mozzarella à faible teneur en eau. 2. Texture et propriétés fonctionnelles. Deux lots de fromages de Mozzarella à faible teneur en eau ont été fabriqués et maturés pendant 70 jours à 0, 4, 10 ou 15 o C. Pour toutes les températures, l'avancée dans le temps de maturation a entraîné une diminution significative (P < 0,05) de la concentration en caséine intacte, de la fermeté, du temps de fusion et de la viscosité apparente. Par opposition, l'aptitude à l'écoulement et au filant des fromages fondus a augmenté significativement pendant le stockage. L'augmentation de la température de maturation de 0 à 15 o C a résulté une diminution significative de la concentration moyenne en caséine intacte et une diminution de la quantité de sérum extraite par centrifugation. Parallèlement à ces derniers changements, on observait une diminution significative des temps moyens de fusion (temps exigé pour la fusion de brins de fromage râpé) au cours 475

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“…The mean protein content reported by other researchers was 26% (Feeney et al, 2001;Joshi et al, 2004;Banville et al, 2013).…”

Section: Figure 33 Variation Of Cheese Total Nitrogen (Tn%) Water Smentioning

confidence: 71%

“…The total calcium had a mean ± standard deviation of 0.5911 ± 0.0301% (Table 12). The total calcium levels in cultured low moisture mozzarella were 0.673% (Feeney et al, 2001). However, the total calcium levels in this study were close to that of 0.578%, which was obtained when the milk was pre-acidified to pH 5.8 with citric acid (Metzger et al, 2000a).…”

Section: Figure 34 Variation Of Cheese Fat In Dry Matter (Fdm %) Momentioning

confidence: 93%

Seasonal Variation of Milk in Central Valley California and the Association of Milk Variation With the Composition and Texture of Low Mositure Part Skim Mozzarella

Jai¹

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The chemical composition of milk (specifically casein, fat, and calcium) is known to affect the quality and functional properties of Mozzarella cheese. Therefore, concentrations of total nitrogen, casein nitrogen, non-casein nitrogen, non-protein nitrogen, true nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, fat, total calcium, total solids, somatic cells, and pH were measured in silo milk samples collected weekly over 18-months from a large dairy plant in Central Valley, California from July 2008 to December 2009 to verify changes and correlate to low moisture part skim Mozzarella (LMPS) characteristics. LMPS mozzarella cheese from the same plant was also collected biweekly during the same period and analyzed five days post manufacture for total nitrogen, water soluble nitrogen, total calcium, water soluble calcium, salt, pH, fat in dry matter and total solids and texture properties (i.e., hardness (g), cohesiveness, springiness, chewiness (g), aggregation index (AGI), and percentage cheese loss during shredding). Significant seasonal variations of total nitrogen, non-protein nitrogen, casein nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, and total calcium in milk were explained using a linear model equivalent to a basic single cosinor model with sine and cosine of week (converted into radians) as predictors. Correlation studies were done between milk composition and cheese composition, milk composition and cheese textural characteristics as well as cheese composition and cheese texture, showing that v concentration of total calcium and nitrogen fractions in cheese milk significantly affected the texture and composition of LMPS mozzarella. Also, the cheese total nitrogen, total calcium and water soluble calcium affected the cheese texture. The LMPS Mozzarella that was firmer and more cohesive had less loss during shredding and aggregated to a lesser extent. The milk total nitrogen, non-protein nitrogen, casein nitrogen, casein to total protein ratio, casein to true protein ratio, and total calcium had positive correlation with each other. However, the milk non-casein nitrogen did not significantly correlate with other nitrogen fractions and total calcium of milk. In addition, there was a significant increase of water soluble nitrogen, percent loss in shredding and aggregation index, and a significant decrease of hardness, and chewiness of LMPS Mozzarella ripened at 8.9 0 C in comparison to the cheese ripened at 3.3 0 C for 21 days.

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Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis

Cited by 57 publications

References 30 publications

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Seasonal Variation of Milk in Central Valley California and the Association of Milk Variation With the Composition and Texture of Low Mositure Part Skim Mozzarella

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