Improving the Yield of Mozzarella Cheese by Phospholipase Treatment of Milk

References 

1. Auty MAE, Twomey M, Guinee TP, Mulvihill DM. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. J. Dairy Res. 2001;68:417–427
   • MEDLINE
2. Banks JM, Stewart G, Muir DD, West IG. Increasing the yield of Cheddar cheese by the acidification of milk containing heat-denatured whey protein. Milchwissenschaft. 1987;42:1987
3. Barratt MD, Austin JP, Whitehurst RJ. The influence of the alkyl chain length of lecithins and lysolecithins on their interaction with α_S1-casein. Biochim. Biophys. Acta. 1974;345:126–135
4. Bitman J, Wood DL. Changes in milk fat composition during lactation. J. Dairy Sci. 1990;73:1208–1216
   • Abstract
   • Full-Text PDF (671 KB)
   • CrossRef
5. Brandsma RL, Rizvi SSH. Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins. Int. J. Food Sci. Technol. 2001;36:601–610
6. Deems RA. Interfacial enzyme kinetics at the phospholipid/ water interface: Practical considerations. Anal. Biochem. 2000;287:1–16
   • MEDLINE
   • CrossRef
7. Drake MA, Chen XQ, Gerard PD, Gurkin SU. Composition and quality attributes of reduced fat cheese as affected by lecithin type. J. Food Sci. 1998;63:1018–1023
   • CrossRef
8. Farkye N. Cheese technology. Int. J. Dairy Technol. 2004;57:91–98
9. Govindasamy-Lucey S, Lin T, Jaeggi JJ, Johnson ME, Lucey JA. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. J. Dairy Sci. 2006;89:454–467
   • Abstract
   • Full Text
   • Full-Text PDF (308 KB)
   • CrossRef
10. Hicks CL, O’Leary J, Holbrook J. Effect of lecithin on cheese yield. J. Dairy Sci. 1985;68:1603–1607
    • Abstract
    • Full-Text PDF (307 KB)
    • CrossRef
11. Høier E, Lilbæk H. Phospholipase, a new enzyme in cheese making. Pages 31–36 in Proc. Enzymes for Food, Rennes, France, May 2006. (Abstr.). Rennes, France: CBB Développement; 2006;
12. Hubbard PL, Watkinson PJ, Creamer LK, Gottwald A, Callaghan PT. Two-dimensional Laplace inversion NMR technique applied to the molecular properties of water in drysalted Mozzarella-type cheeses with various salt concentrations. In:  Engelsen SB,  Belton PS,  Jakobsen HJ editor. Magnetic Resonance in Food Science: TheMultivariate Challenge. Cambridge, UK: The Royal Society of Chemistry; 2005;p. 225–232
13. Jendrasiak GL, Hasty JH. Hydration of phospholipids. Biochim. Biophys. Acta. 1974;337:79–91
    • MEDLINE
14. Kirk O, Borchert TV, Fuglsang C. Industrial enzyme applications. Curr. Opin. Biotechnol. 2002;13:345–351
    • MEDLINE
    • CrossRef
15. Kuo M-I, Gunasekaran S, Johnson M, Chen C. Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata Mozzarella. J. Dairy Sci. 2001;84:1950–1958
    • Abstract
    • Full-Text PDF (279 KB)
    • CrossRef
16. Lelievre J. Manufacture of cheese from milk concentrated by ultrafiltration. J. Dairy Res. 1988;55:465–478
    • CrossRef
17. McMahon DJ. How microstructure of Mozzarella cheese is related to functional properties. In: Proc. 32nd Annual Marschall Italian and Specialty Cheese Seminar, Marschall Products and Rhone-Poulenc. Madison, WI. 1995;p. 18–26
18. Mine Y. Structural and functional changes of hen's egg yolk low-density lipoproteins with phospholipase A₂. J. Agric. Food Chem. 1997;45:4558–4563
    • CrossRef
19. Mistry VV, Metzger LE, Maubois JL. Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese. J. Dairy Sci. 1996;79:1137–1145
    • Abstract
    • Full-Text PDF (826 KB)
    • CrossRef
20. Nielsen EW. Principles of cheese production. In:  Hui YH,  Meunier Goddik L,  Slovejg Hansen A,  Josephsen J editor. Handbook of Food and Beverage Fermentation Technology. New York, NY: Marcel Dekker; 2004;p. 221–239
21. Nielsen, P. M. 2002. Process for producing cheese, US Pat. No. 6,399,121.
22. Rombaut R, Camp JV, Dewettinck K. Analysis of phospho- and sphingolipids in dairy products by a new HPLC method. J. Dairy Sci. 2005;82:482–488
23. Ruan RR, Chen PL. Water in Foods and Biological Materials: A Nuclear Magnetic Resonance Approach. Lancaster, PA: Technomic Publishing; 1998;
24. Sarker, D. K. 1995. Control of protein foam stability by crosslinking. Ph.D. Thesis, University of East Anglia, Norwich, UK.
25. Sas B, Pays E, Helsen M. Efficient method for (lyso)phospholipid class separation by high-performance liquid chromatography using an evaporative light scattering detector. J. Chromatogr. A. 1999;864:179–182
    • MEDLINE
    • CrossRef
26. Shimizu M, Yamauchi K, Kanno C. Effect of proteolic of milk fat globule memrane proteins on stability of the globules. Milchwissenschaft. 1980;35:9–12
27. Turcot S, Turgeon SL, StGelais D. Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low fat Cheddar cheese. Lait. 2001;81:429–442
28. Van Nieuwenhuyzen W. The industrial uses of special lecithins: A review. J. Am. Oil Chem. Soc. 1981;58:886–888
    • CrossRef
29. Walstra P, Geurts TJ, Noomen A, Jellema A, Van Boekel MAJS. Dairy Technology: Principles of Milk Properties and Processes. New York, NY: Marcel Dekker; 1999;
30. Waninge R, Nylander T, Paulsson M, Bergenståhl B. Milk membrane lipid vesicle structures studied with Cryo-TEM. Colloids Surf. B: Biointerf. 2003;31:257–264
31. Wiechen A, Buchheim W, Prokopek D, Weber N. Investigations on the distribution of soybean lecithin during cheesemaking by means of carbon-14-labeling and electron microscopy. Milchwissenschaft. 1985;40:402–406