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Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Influence of medium-concentration factor microfiltration treatment on the characteristics of... To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg−1), and to obtain products similar to those obtained from usual milk, adjustment of calcium salt mineralization is required. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

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Publisher
Springer Journals
Copyright
Copyright © 2009 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst/2009002
Publisher site
See Article on Publisher Site

Abstract

To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg−1), and to obtain products similar to those obtained from usual milk, adjustment of calcium salt mineralization is required.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References