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Article| Volume 76, ISSUE 12, P3621-3628, December 1993

Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk1

Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(93)77703-6
Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk1
Next ArticleMozzarella Cheese: Impact of Milling pH on Chemical Composition and Proteolysis1
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      Abstract

      The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomogenized milk. Half of the samples were cooked at 45.9°C and half at 32.4°C; the lower temperature resulted in higher moisture in nonfat substance. αs1-Casein partially degraded to αs1-I-casein in the cheeses cooked at the lower temperature during 6 wk of refrigerated storage. Except for the 17,200-kPa cheese, proteolysis was dependent on moisture in nonfat substance. Hardness increased with homogenization pressure and decreased with fat percentage and moisture in nonfat substance. Meltability was aided by storage and hindered by fat reduction, higher cooking temperature, and homogenization. Storage modulus decreased during storage and increased with pressure and cooking temperature. A low fat Mozzarella having textural and melting properties comparable with those of a normal high fat cheese can be prepared using homogenized milk, a lower preparation temperature, and refrigerated storage.

      Keywords

      Abbreviation key:

      HF (high fat), HT (high temperature), LF (low fat), LT (low temperature), MNFS (moisture in nonfat substance)

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      Article info

      Publication history

      Accepted: July 28, 1993
      Received: September 16, 1992

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(93)77703-6

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      © 1993 American Dairy Science Association. Published by Elsevier Inc.

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