Influence of Sodium Chloride on Appearance, Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese

Paulson, B. M.; McMahon, Donald J.; Oberg, C. J.

doi:10.3168/jds.s0022-0302(98)75780-7

Cited by 130 publications

(171 citation statements)

References 20 publications

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“…Addition of 1 % TSC to control samples during processing did not result in a significant difference in melt time. Cheeses with smaller protein aggregate and a more hydrated protein matrix had a better melt (Paulson et al 1998). …”

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p <0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p <0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.

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Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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“…A recent integrated approach involved the combined effects of an optimized make procedure (normalized moisture content, low proteolytic activity coagulant) and starter cultures (the use of glutamate decarboxylase-negative starter culture and an adjunct Lactobacillius culture with high peptidase and autolytic activities and a capacity to convert citrate to succinic acid) to improve quality in reduced-salt Cheddar (Møller 2012;Møller et al 2013). Comparatively, few studies have considered the effects of reducing salt in reduced-/low-fat cheese (Paulson et al 1998;Skeie et al 2013). Attempts to improve the quality of reduced-sodium cheese have focused mainly on the replacement of sodium chloride with other salts such as potassium chloride or magnesium chloride (Lu and McMahon 2015;McMahon et al 2014;Thibaudeau et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake management of nutrients. The current study evaluated the effects of reducing fat and salt, each by 30 and 50%, on the composition, microbiological and biochemical characteristics of Cheddar-style cheese over a 270-day ripening period. Reducing salt from 1.9 to 1.2 or 0.9% (w/w) significantly increased (P<0.05) moisture, lactic acid, lactic acid-to-protein ratio and water activity and reduced the mean level of residual lactose and starter culture die-off during ripening. Reducing fat from 33 to 22 or 16% (w/w) resulted in significant increases in moisture, protein and lactic acid and reductions in salt-in-moisture, moisture-in-non-fat substances and lactic acid-to-protein ratio. Lactose content, pH and water activity were significantly affected by the interaction of fat and salt. The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels. After 270 days of maturation at 8°C, the full-fat full-salt cheese had lower concentrations of lactic acid and free amino acids and pH and a higher lactic acid-to-protein ratio than the reduced-fat reduced-salt or half-fat half-salt cheeses. The current results, together with a follow-on communication on the impacts of reducing fat and salt on physical and sensory properties, will provide a knowledge platform which should facilitate the commercial development of reduced-salt, reduced-fat, dry-salted cheeses.

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“…Increased moisture-to-protein ratio with increased sodium chloride levels has already been described by others in the context of a reduced serum phase of pasta filata cheese (Guo et al 1997;Paulson et al 1998;Rowney et al 2004). Sodium chloride up to approximately 1 g.100 g −1 is reported to induce swelling of casein gels (de Kruif et al 2015).…”

Section: Mozzarella Composition With Sodium Chloridementioning

confidence: 91%

“…Rowney et al (2004) observed an increase in moisture content for hot-brined mozzarella cheese. Paulson et al (1998) reported that stretching in hot brine reduces the expressible serum (post-manufacture) in comparison to mozzarella cheese produced by dry salting of the minced curd. The increased protein swelling may be induced by higher osmotic stress within the concentrated casein gel compared to the osmotic stress of the solvent (de Kruif et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

Bähler

Kunz

Hinrichs

2016

Dairy Sci. & Technol.

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The aim of this study was to investigate how the yield and waterholding capacity of pasta filata cheese during scalding-kneading (approx. 60°C) can be improved by sodium chloride content in the stretching water. This is of sensorial and economic interests. The mechanism of hot bringing was further elucidated by adding calcium chloride in the stretchwater. Pasta filata cheese, comparable with high-moisture mozzarella, was produced in a benchtop batch scalding-kneader, with stretchwater containing 1.0, 2.0 and 2.8 g.100 g −1 sodium chloride. Three different kneading times 180, 420, and 600 s at 60°C were tested. After stretching, the stretchwater and the cheese mass were immediately separated and weighed. Protein water-holding capacity increased with increasing sodium chloride content in the stretchwater while the hardness of the cheese decreased. It was shown that during hot brining of pasta filata type cheese, the addition of sodium chloride increased the moisture content of the protein phase and mass yield but decreased the dry matter yield. The addition of calcium chloride during hot brining reduced the moisture-to-protein ratio and increased hardness. In this study, it is demonstrated that hot brining during cookingstretching is a critical process parameter for the composition and texture of pasta filata cheese. Based on these results, composition and hardness of pasta filata cheese can be tailored with salt concentration during stretching. The results also show that the increase of protein voluminosity by sodium is hindered in the presence of calcium ions.

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Influence of Sodium Chloride on Appearance, Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese

Cited by 130 publications

References 20 publications

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

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