Texture Development During Cheese Ripening

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

“…From d 9 to d 11 hardness increased and remained somehow constant without significant changes (p 4 0.05). These variations are in accordance to that reported by Lawrence, Creamer and Gilles (1987), who reported considerable changes in casein network structure during the first 7 d to 14 d after manufacture. Also, de Jong (1978) who studied the influence of rennet content on the rate of softening of high moisture cheeses.…”

Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage

“…The results coincide with the observation of Federick and Dulley (1984) and Fathollahi et al (2010) that lesser degree of proteolysis significantly contributes to the higher degree of hardness in cheese samples. The results in general, are in accordance with the findings of Olson and Johnson (1990), Ghosh (1996) and Lawrence et al (1987), who inferred that values for hardness decreased significantly with time. However, the results are contradictory with the observations of Tunick et al (1991) who compared mozzarella cheese of various ages and found that reduced moisture levels in mozzarella cheese resulted in higher values for hardness.…”

“…7 indicates that least change in springiness occurred in samples packaged under atm 3 followed by atm 5, atm 4 and atm 2 respectively, in ascending order. Perhaps higher degree of proteolysis (Lawrence et al 1987) might be the reason for medium decrease in springiness in case of samples packaged under atm 2. Similar results were obtained wherein constant levels of springiness of Crottin de Chavignol cheese manufactured from frozen curd were found during storage (Esmer et al 2009).…”

Influência do teor de gordura nas propriedades funcionais do queijo tipo mozarela

“…Algumas etapas do processamento industrial deste tipo de queijo são de importância crítica no sentido de definir a sua qualidade e adequação para os diferentes tipos de usos [11,12]. As características de fusão e textura do queijo Mozarela são influenciadas por inúmeros fatores, dos quais um dos mais importantes é a composição da matéria-prima; assim sendo, influem nesta fundibilidade as concentrações de Ca e P presentes na coalhada [3], a umidade do queijo [3,4], o teor de NaCl [8], a caseína [6] e estudos mais recentes, tem se preocupado com a gordura e sua interação com a caseína [5,7]. A composição da matéria-prima, com ênfase especial para o teor de gordura do leite e, por conseguinte do queijo, podem influenciar na textura, fatiabilidade, deformidade e derretibilidade e, no posterior manuseio e preparo do queijo, principalmente na forma fatiada, que é a mais usual.…”