Modified Gerber Test for Free Oil in Melted Mozzarella Cheese

Abstract

A method that uses Gerber fat testing equipment to measure free oil in melted Mozzarella cheese was developed and evaluated. Recovery of butteroil added to Mozzarella cheese samples was virtually complete. Coefficients of variation (six replicates) for three cheese samples were 3.26, 3.56, and 3.89%. The test was used to measure free oil formation in Mozzarella cheese during 3 wk refrigerated storage.

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

“…Free oil formation, also called oiling off, is the tendency of liquid fat to separate from melted cheese and accumulates as oil pockets and is an indication of fat emulsification in cheese [25]. Free oil was determined in PWC samples since it is a measure of stability during storage of such products.…”

“…Free oil was also determined in PWC samples using the method described by Kindstedt and Fox [25], which is a quantitative assay that uses centrifugal force to recover free oil from heated samples, hence an accelerated test of oil droplet coalescence. Free oil determinations were performed in triplicate (one or two repeats per duplicate sample).…”

Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

“…Free oil was measured using a modified Gerber method, as described by Kindstedt and Fox (1991). A modified Schreiber test (Kosikowski, 1982) was used to quantify cheese meltability.…”

Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français

“…La bibliographie fait état de techniques d'exsudation sur papier [14], dérivées du test de Schreiber, ou d'extraction au métha-nol et centrifugation [15,17] pour la déter-mination de l'exsudation d'huile.…”