Shreddability of pizza Mozzarella cheese predicted using physicochemical properties

Abstract

This study used rheological techniques such as uniaxial compression, wire cutting, and dynamic oscillatory shear to probe the physical properties of pizza Mozzarella cheeses. Predictive models were built using compositional and textural descriptors to predict cheese shreddability. Experimental cheeses were made using milk with (0.25% wt/wt) or without denatured whey protein and renneted at pH 6.5 or 6.4. The cheeses were aged for 8, 22, or 36 d and then tested at 4, 13, or 22°C for textural attributes using 11 descriptors. Adding denatured whey protein and reducing the milk renneting pH strongly affected cheese mechanical properties, but these effects were usually dependent on testing temperature. Cheeses were generally weaker as they aged. None of the compositional or rheological descriptors taken alone could predict the shredding behavior of the cheeses. Using the stepwise method, an objective selection of a few (<4) relevant descriptors made it possible to predict the production of fines (R(2)=0.82), the percentage of long shreds (R(2)=0.67), and to a lesser degree, the adhesion of cheese to the shredding blade (R(2)=0.45). The principal component analysis markedly contrasted the adhesion of cheese to the shredding blade with other shredding properties such as the production of fines or long shreds. The predictive models and principal component analysis can help manufacturers select relevant descriptors for the development of cheese with optimal mechanical behavior under shredding conditions.

Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters

“…To date, very few authors have studied the performance of heated blue cheeses and the relationship between textural and flavour attributes and physicochemical parameters in heated cheeses (Eberhard et al., 1988). Generally, studies have focused on physicochemical parameters and technological properties in heated cheeses (Banville et al., 2014; Richoux et al., 2001; Rudan et al., 1999). The main objective of this study was, first, to characterise the sensory properties of four French PDO blue-type cheeses (produced in the Massif Central) in order to identify a typology after heating.…”

Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties

“…No significant effect of the DWPC level or sample position was found on the k value for either the G* or tan δ (P > 0.05). The low k values (~0.25) observed for the G* are associated with a fast recovery of the bonds interacting in the cheese matrix upon deformation (Banville et al, 2014), which remains similar in the presence of the DWPC. For the tan δ, the low k values (~0.03) indicate that both the elastic and viscous components of the material varied in the same way with increasing frequency (Banville et al, 2014).…”

“…This slight increase is explained by the fact that cheeses with a higher DWPC content have a higher moisture content, which promotes proteolysis (Sahan et al, 2008;Schenkel et al, 2013). However, according to Banville et al (2013Banville et al ( , 2014, such a difference in the proteolysis level (3.8%) should not drasti-cally influence the rheological properties of the cheeses measured on d 7.…”

“…The viscoelastic parameters were monitored, and the data were collected with RheoPlus 3.40 software (Anton Paar GmbH). The complex modulus (G*) and the loss tangent (tan δ) were recorded as a function of oscillation frequency, and the mechanical spectrum was characterized using Equations 3 and 4 (Subramanian et al, 2006;Banville et al, 2014), as follows:…”

Functional properties of Mozzarella cheese for its end use application

“…The shredding behaviour of pizza Mozzarella cheese was strongly affected by cheese-making conditions. Lowering the pH of milk at renneting and aging the cheeses tended to decrease the fines production during shredding (Banville et al 2014).…”