Rheology and microstructure of low-fat Mozzarella cheese

Tunick, Michael H.; Mackey, Kevin L.; Shieh, James J.; Smith, Philip W.; Cooke, Peter; Malin, Edyth L.

doi:10.1016/0958-6946(93)90106-a

Cited by 140 publications

(85 citation statements)

References 9 publications

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“…In the present study, SCC had a significant effect (P<0.05) on the meltability of cheeses (Table 5). The increase in the melted diameter of cheeses is related to the proteolysis in cheese during storage (Tunick et al, 1993). Therefore, as the matrix was degraded by the proteolysis, the ability of the cheese to maintain its structure during heating decreased.…”

Section: Resultsmentioning

confidence: 99%

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

Andreatta

Fernandes

Santos

et al. 2009

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 99%

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

Andreatta

Fernandes

Santos

et al. 2009

Braz. arch. biol. technol.

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“…1988; Basch et al, 1989;Bhowmik et al, 1990;Tunick et al, 1993). Shalabi and Fox (1987) considered that the 20% acrylamide gel system of Tegtmeyer et al (1975) was more satisfactory than the more widely used method of Laemmli (1970), in which 12% acrylamide gels are used.…”

Section: 4 6 Mois (Bandes 2-6) Et Leurs Extraits Solubles Dans L'ementioning

confidence: 99%

Chemical methods for the characterization of proteolysis in cheese during ripening

McSweeney

Fox

1997

Lait

150

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Summary -Proteolysis is the principal and most complex biochemical event which occurs during the maturation of most cheese varieties. Proteolysis has been the subject of much study and a range of analytieal techniques has been developed to assess its extent and nature. Methods for assessing proteolysis can he c1assified under two broad headings: non-specifie and specifie techniques, both of which are reviewed. Non-specifie techniques include the quantitation of nitrogen soluble in various extractants or precipitants and the Iiberation of reactive groups. Specifie techniques include those which resolve individual peptides or free amino acids, principally chromatography or electrophoresis. Techniques are often combined into a fractionation scheme for cheese nitrogen to facilitate the isolation of individual peptides. Methods for the identification of individual peptides are also reviewed. Strategies for assessing proteolysis in various cheese varieties are discussed.proteolysis / cheese ripening / methodology Résumé -Méthodes chimiques pour la caractérisation de la protéolyse des fromages durant l'affinage. La protéolyse, qui est le phénomène principal et le plus complexe intervenant dans la maturation de la plupart des fromages, a été le sujet de nombreuses études. Toute une gamme de techniques analytiques a été développée afin de permettre une meilleure compréhension de ce phénomène. Les méthodes de suivi de la protéolyse peuvent être classées en deux grands chapitres, traités dans cette revue: les techniques non spécifiques, et les techniques spécifiques. Les techniques non spécifiques incluent la quantification de l'azote soluble dans les divers extraits, et s'intéressent aussi à la libération des groupements réactifs. Les techniques spécifiques, principalement la chromatographie ou l'élec-trophorèse, sont celles permettant de séparer les peptides ou les acides aminés libres. Ces diverses techniques sont souvent combinées dans la stratégie de purification de la fraction azotée du fro-

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“…The MC of the cheeses from the five treatments increased during storage, probably due to cheese proteolysis and degradation of the protein matrix, which probably resulted in the loss of the cheese's ability to maintain its structure during heating [4,20,33,43,46]. The loss of matrix integrity is reported as one of the main factors determining the increase in MC of cheeses [28,33].…”

Section: Evolution Of the Melting Capacity Of The Cheesesmentioning

confidence: 99%

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Spadoti

Dornellas

Petenate

et al. 2003

Lait

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-The objective of this research was to study the effect of the following modifications to the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (UFCM) up to a concentration factor (CF) of 4:1, and partial pre-fermentation of the UFCM and indirect curd cooking on the composition, pH, titratable acidity (TA) and melting capacity (MC) of the cheese as compared with the standard cheese. Three processings of each of the following five treatments were carried out: Treatment 1 (T1), without ultrafiltration; Treatment 2 (T2), ultrafiltration without pre-fermentation of the UFCM; Treatment 3 (T3), pre-fermentation of 100 g·kg -1 of the UFCM; Treatment 4 (T4), pre-fermentation of 200 g·kg -1 of the UFCM; and Treatment 5 (T5), pre-fermentation of 200 g·kg -1 of the UFCM, and the only one with indirect curd heating. There was a significant difference for total solids between cheeses T4 and T5 with respect to T2. T2 presented the lowest fat and fat in dry matter content, although the observed differences were not statistically significant. The UFCM cheeses presented lower values for fat recovery in cheeses with a significant difference between the treatments T2 and T3 with respect to T1, the fat losses in processing being the main factor affecting cheeses' composition. The pre-fermentation of 200 g·kg -1 of the UFCM increased the acidity and reduced the pH of the cheeses. The time did not exert an influence on the pH but it increased cheeses's TA and MC. There was no difference in MC between the treatments but there was a tendency for greater MC values for cheeses with a higher water to total protein ratio and higher pH value.Cheese / ultrafiltration / pre-fermentation / cooking / melting Résumé -Évaluation de la capacité de fusion du fromage « Prato » obtenu par modifications du procédé de fabrication traditionnel. L'objectif de cette recherche était d'étudier l'effet de modifications du procédé de fabrication traditionnel du fromage « Prato » sur la composition, le pH, l'acidité titrable (TA) et la capacité de fusion (MC) du fromage, comparé au standard traditionnel. Les modifications ont été les suivantes : utilisation de lait concentré par ultrafiltration (UFCM) jusqu'à un facteur de concentration (CF) de 4:1 ; pré-fermentation partielle de l'UFCM et

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Rheology and microstructure of low-fat Mozzarella cheese

Cited by 140 publications

References 9 publications

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

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

Chemical methods for the characterization of proteolysis in cheese during ripening

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

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