Influence Whey Proteins on the Characteristics of Buffalo Mozzarella
Cheese

Salama, Wafaa M.

doi:10.3923/ijds.2015.12.23

Cited by 7 publications

(6 citation statements)

References 19 publications

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“…This suggests that incorporating WPHs makes cheese softer. Denatured WP aggregates are known to bind water effectively and may discourage whey drainage, thus water retention becomes higher in cheese (Salama 2015). Our results agreed that by showing more hydrolyzed WPHs had higher water retention capacity in cheese.…”

Section: Composition Of Mozzarella Cheesesupporting

confidence: 81%

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

et al. 2016

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The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4°C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-proteinnitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.

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Section: Composition Of Mozzarella Cheesesupporting

confidence: 81%

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

et al. 2016

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“…(). The incorporation of whey protein concentrates into buffalo milk for improving physicochemical, textural and sensory properties of Mozzarella cheese was evaluated by Salama (). Patel et al .…”

Section: Introductionmentioning

confidence: 99%

“…The improvement of physicochemical and sensory properties of low-fat Mozzarella cheese by the use of denatured whey proteins was studied by Magdy et al (2011). The incorporation of whey protein concentrates into buffalo milk for improving physicochemical, textural and sensory properties of Mozzarella cheese was evaluated by Salama (2015). Patel et al (1993) studied the chemical composition, ripening indices and textural properties of Cheddar cheese made from buffalo milk for a total period of 240 days.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Dimitreli

Exarhopoulos

Antoniou

et al. 2017

Int J of Dairy Tech

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The physicochemical, textural and sensory properties of white soft cheeses made from three different buffalo and cow milk mixtures (100:0, 70:30 and 30:70) during 3‐month storage were studied. The increase in buffalo milk concentration resulted in increasing total cheese yield, dry matter (DM) and fat retention and fat in DM content. However, it caused reductions in moisture content, salt intake, hardness, chewiness, elasticity, sensory hardness and sensory cohesiveness of the samples. The percentage of water‐soluble nitrogen to total nitrogen increased during storage resulting in decreased fracturability, hardness (textural and sensory), cohesiveness (textural and sensory), springiness, chewiness and elasticity. The panellists evaluated the white soft cheese made with buffalo milk as the most acceptable.

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“…Cow milk Mozzarella showed significantly higher meltability compared to buffalo milk cheese. Addition of whey protein concentrate (47.88% protein) powder (at 0.3%) to buffalo milk in the manufacture of Mozzarella cheese improved its meltability by twofold (Salama 2015). Even addition of cow milk or goat milk to buffalo milk improved the meltability of the resultant Mozzarella cheese (Sabikhi and Kanawjia 1992;Mostafa et al 1996;Sameen et al 2008).…”

Section: Meltability Of Cheesementioning

confidence: 99%

Functional properties of Mozzarella cheese for its end use application

Jana

Tagalpallewar

2017

J Food Sci Technol

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Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which age of cheese to be used which will perform well in baking applications.

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Influence Whey Proteins on the Characteristics of Buffalo Mozzarella Cheese

Cited by 7 publications

References 19 publications

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Functional properties of Mozzarella cheese for its end use application

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