Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese

Yang, Seo Won; Watkinson, Philip; Gillies, Graeme; James, Bryony

doi:10.1016/j.idairyj.2016.06.013

Cited by 10 publications

(5 citation statements)

References 17 publications

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“…The casein-casein interactions break and reform quickly at different locations in the casein network during elongation, resulting in stretch ability (Chen et al, 2009). At high temperatures, fat melts and coalesces, providing lubrication to the flow of casein network (Rowney et al, 2003;Yang et al, 2016).…”

Section: Cheese Extensibility Rigmentioning

confidence: 99%

“…This property is also known as stretchability or extensibility. Stringiness is the result of the ability of a molten cheese to form continuous fibrous strands which elongate without breaking when pulling force is applied (Yang et al, 2016). This melt and stretch performance is influenced by various factors, such as ingredients used and manufacturing procedures applied to make the cheese, as well as the temperature of the cheese during stretching (Chen et al, 2009; Feng et al, 2021; Li, Yu, et al, 2019).…”

Section: Definitionmentioning

confidence: 99%

“…The casein–casein interactions break and reform quickly at different locations in the casein network during elongation, resulting in stretch ability (Chen et al, 2009). At high temperatures, fat melts and coalesces, providing lubrication to the flow of casein network (Rowney et al, 2003; Yang et al, 2016). According to Cavella et al (1992), mozzarella cheese melts and forms a homogenous phase between 57 and 63°C, and presents the best elongation at 72°C.…”

Section: Principles Of Delivering Stringiness In Natural Cheesementioning

confidence: 99%

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A review on stringiness property of cheese and the measuring technique

Lim,

Cheng

2023

Journal of Texture Studies

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This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant‐based cheese with stringiness properties.

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Section: Cheese Extensibility Rigmentioning

confidence: 99%

Section: Definitionmentioning

confidence: 99%

Section: Principles Of Delivering Stringiness In Natural Cheesementioning

confidence: 99%

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A review on stringiness property of cheese and the measuring technique

Lim,

Cheng

2023

Journal of Texture Studies

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“…During heat processing of PC, fat is considered the only substance in cheese that can be completely melted, providing the driving force of cheese melting 6 . Maintaining stability of fat within the protein matrix structure in PC during storage is important to prevent formation of large spherical fat droplets and accumulation as oil pockets or pools, notably on the surface 7 . As the major component of PC, the type of natural cheese used had a significant effect on the quality of PC 8 .…”

Section: Introductionmentioning

confidence: 99%

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

Liu,

Wu,

Aziz

et al. 2024

Sci Rep

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The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.

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“…The orientation of the protein fibers is obtained after kneading and stretching curd of a suitable pH in hot water, dilute brine, or steam until a smooth and lump-free consistency is reached (CXS 262-2006;Fox, Guinee, Cogan, & McSweeney, 2017;Kindstedt, Carić, & Milanović, 2004;McMahon & Oberg, 2017). The cheese has excellent shreddability, i.e., the shredded cheese does not mat together or form clumps, shows moderate flow on heating, and has the capability to form strings on extending the molten cheese, which makes the cheese highly desirable in the global pizza market (Everett & Auty, 2008;Guinee, Harrington, Corcoran, Mulholland, & Mullins, 2000a;Kindstedt, 1999Kindstedt, , 2004Yang, Watkinson, Gillies, & James, 2016).…”

Section: Introductionmentioning

confidence: 99%