Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheese

Kindstedt, Paul S.; Kiely, L.J.; Gilmore, James A.

doi:10.3168/jds.s0022-0302(92)78053-9

Cited by 56 publications

(50 citation statements)

References 15 publications

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“…Salt is known to affect the functional properties. Higher levels of salt result in lower amounts of free oil and moisture, and higher apparent viscosity (Kindstedt, Kiely, & Gilmore, 1992), lower levels of expressible serum (Guo, Gilmore, & Kindstedt, 1997;Paulson, McMahon, & Oberg, 1998), and greater meltability (Paulson et al, 1998;McMahon, Fife, & Oberg, 1999). Sodium ions may enhance the emulsification properties of casein and subsequently affect the microstructure of the milk fat globules (Kindstedt et al, 1992).…”

Section: Introductionmentioning

confidence: 98%

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Rowney

Roupas

Hickey

et al. 2004

International Dairy Journal

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Section: Introductionmentioning

confidence: 98%

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Rowney

Roupas

Hickey

et al. 2004

International Dairy Journal

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“…La sal afecta las propiedades funcionales del queso en varias formas: altos niveles de sal generan cambios en el contenido de aceite libre, humedad y viscosidad aparente del queso (Kindstedt et al, 1992). En contraste, bajas concentraciones pueden afectar la cantidad de suero presente (Guo et al, 1997;Paulson et al, 1998).…”

Section: Sal En Vegetalesunclassified

“…Los iones sodio pueden aumentar las propiedades emulsificantes de la caseína y por consiguiente, afectar la microestructura de los glóbulos grasos de la leche (Kindstedt et al, 1992).…”

Section: Sal En Vegetalesunclassified

“…Usualmente la sal es adicionada para controlar el crecimiento de las bacterias ácido-lácticas y para prevenir el crecimiento de microorganismos no deseados. Adicionalmente la sal presenta una función secundaria en el proceso, la cual es el aportar un sabor adicional al queso, que de otra forma presentaría un sabor demasiado suave (Rowney et al, 2004).La sal afecta las propiedades funcionales del queso en varias formas: altos niveles de sal generan cambios en el contenido de aceite libre, humedad y viscosidad aparente del queso (Kindstedt et al, 1992). En contraste, bajas concentraciones pueden afectar la cantidad de suero presente (Guo et al, 1997;Paulson et al, 1998).…”

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Salado y descongelado simultáneo en salmuera para la obtención de jamón curado de cerdo de raza ibérica.

Hernández¹

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Barat, ya que gracias a el llegue hasta este punto, gracias por sus palabras amigas y por su apoyo en todo momento. Nunca olvidare que gracias a sus consejos opte por la carrera docente A Raúl Grau Meló por su incansable esfuerzo a lo largo del desarrollo de esta tesis, por estar pendiente de cada detalle.A mi familia, todos ellos han estado ahí, apoyándome, escuchándome. Fueron el motor para arrancar con este proyecto.A mis amigos…………… ustedes saben quienes son y saben como les agradezco toda la ayuda que me han brindado.En general quiero agradecer a todas aquellas personas que de una u otra forma han colaborado en la realización de esta tesis doctoral. A MI FAMILIA RESUMENEl uso de la técnica de salado-descongelado simultáneo en salmuera saturada se ha mostrado como una alternativa al proceso tradicional (descongelación en cámara frigorífica + posterior salado con sal sólida) de elaboración de jamón curado a partir de perniles congelados de cerdo blanco, reduciendo el tiempo de salado así como la generación de efluentes.Es por ello que en la presente Tesis Doctoral se pretendió estudiar la posibilidad de aplicar la técnica de salado/descongelado simultáneo en salmuera saturada al proceso de elaboración de jamón ibérico procedente de perniles congelados de cerdos de raza ibérica.El desarrollo de la experiencia se basó inicialmente en la caracterización de los parámetros fisicoquímicos de los jamones elaborados mediante el proceso tradicional, empleando materia prima fresca y congelada, en cada una de las etapas del proceso. En base a los resultados obtenidos, se procedió al descongelado/salado simultáneo en salmuera saturada, de perniles a 3 diferentes tiempos de proceso con y sin la aplicación de pulsos de vacío. Posteriormente, y a partir de las condiciones obtenidas se procedió al salado de jamones, estudiándose la influencia de este tipo de salado sobre las etapas de post-salado y curado, así como sobre las características del producto final.En base a los resultados se pudo afirmar que el empleo de la técnica de salado/descongelado simultaneo en salmuera saturada con y sin aplicación de un pulso de vacío puede ser una alternativa a introducir en el proceso de elaboración de Jamón Ibérico. ABSTRACTThe simultaneous saturated brine thawing/salting technique is shown as an alternative to the traditional production of dry-cured hams (thawing in cold storage and posterior salting in solid salt pile), using raw material from white pigs. The main advantage of this technique is the decrease in salting times and the reduction in effluents generated.The aim of this doctoral thesis was to explore the possibility of applying simultaneous thawing/salting techniques in iberian dry-cured ham processing using frozen raw material.The study started with the characterization of the physicochemical parameters at each stage of the traditional processing of dry-cured ham with fresh and frozen raw material. Based on the obtained results hams were salted with a simultaneous saturated brine thawing/salting process, using 3 different...

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“…It was learned that the higher cooking temperature significantly lowered moisture content. The amount of moisture in Mozzarella can have an effect on its functionality, such as its shredability and meltability (Kindstedt et al, 1992). It was also learned that higher cooking temperature lessened the degree of proteolysis, as there was slower breakdown of α s -caseins.…”

Section: Control Of Cooking and Stretching Temperature And Timementioning

confidence: 99%

Effect of Post Manufacture Thermal Dip Treatment on Proteolysis of Commercial String Cheese During Storage

Hsu

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String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too.Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It is hypothesized that a post manufacture heat treatment of string cheese could inactivate these proteolytic enzymes and slow or eliminate proteolysis during storage. Therefore, the main objective of this study was to determine the effects of a post manufacture thermal dip treatment on proteolytic activity in packaged, commercial string cheese.Proteolysis was examined qualitatively by Urea-PAGE electrophoresis, quantitatively by measuring percentage of water-soluble nitrogen (%WSN), and by using a scoring method to analyze stringy texture during refrigerated storage.Fresh, commercial string cheese was sourced on two separate occasions and treated six days after manufacture. Treatment consisted of dipping the packaged cheese sticks in water baths at 55°C, 75°C, and 95°C for 30 and 60 seconds. String cheese that did not undergo treatment served as the control. Treated and control cheeses were stored v at 4°C until sampling for Urea-PAGE, WSN extraction, and texture analysis on days 1, 11, 22, 29, 49, 91, and 172 after treatment.The degree of β-CN breakdown was not observed to be different between all treatment levels throughout the storage period. This was not expected since Mozzarella cheese exposed to a higher temperature should have more plasmin activity than that of cheese exposed to a lower temperature. There was a trend of slightly more intact α s1 -CN in the most severely treated string cheese (95°C for 60s) when compared to the control at the final time point of the study. This suggests the possibility of successful inactivation of residual coagulant, intracellular enzymes, or other proteolytic enzymes in the string cheese at this treatment. However, only storage time had a significant effect on %WSN (p<0.0001). A closer examination of the results may indicate that an extension of the storage time could show clearer impact of heat treatment on secondary proteolysis. From conducting texture analysis, it was also discovered that storage time was the only variable to have a significant effect on the stringy texture of string cheese (p<0.0001). Likewise, a closer examination of the results may suggest that an extension of the storage time may allow for clearer impact of heat treatment on texture.The research completed in this study provides insight of the proteolytic effects from a thermal treatment process applied post string cheese manufacture. Though relationships between the treatments to the extent of secondary proteolys...

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Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheese

Cited by 56 publications

References 15 publications

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Salado y descongelado simultáneo en salmuera para la obtención de jamón curado de cerdo de raza ibérica.

Effect of Post Manufacture Thermal Dip Treatment on Proteolysis of Commercial String Cheese During Storage

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