Mozzarella Cheese: Impact of Milling pH on Functional Properties1

J. Joseph Yun; L. Joseph Kiely; Paul S. Kindstedt; David M. Barbano

doi:10.3168/jds.S0022-0302(93)77705-X

Article| Volume 76, ISSUE 12, P3639-3647, December 1993

Mozzarella Cheese: Impact of Milling pH on Functional Properties¹

J. Joseph Yun
J. Joseph Yun
Affiliations
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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L. Joseph Kiely
L. Joseph Kiely
Affiliations
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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Paul S. Kindstedt ²
Author Footnotes
2 Department of Animal and Food Science, University of Vermont, Burlington 05405.
Paul S. Kindstedt
Footnotes
2 Department of Animal and Food Science, University of Vermont, Burlington 05405.
Affiliations
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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David M. Barbano
David M. Barbano
Affiliations
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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Author Footnotes
1 Use of trade names, names of ingredients, and identification of specific models of equipment is for scientific clarity and does not constitute any endorsement of product by the authors, Cornell University, University of Vermont, or the Northeast Dairy Foods Research Center.
2 Department of Animal and Food Science, University of Vermont, Burlington 05405.

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Abstract

The objective of this study was to determine the impact of milling pH and refrigerated storage time on functional properties of unmelted and melted Mozzarella cheese. A “no-brine” Mozzarella cheese-making method was used to produce cheese with homogeneous chemical composition within and among vats. Three vats of cheese, each with a different milling pH (5.40, 5.25, and 5.10), were made in 1 d. Cheese making was replicated on 3 d. Differences in milling pH alone did not affect texture profile analysis parameters of unmelted Mozzarella cheese. Melted cheese characteristics, such as meltability and free oil formation, were unaffected by the differences in milling pH. However, hardness of unmelted cheese decreased, meltability increased, apparent viscosity of melted cheese decreased, and free oil formation increased during 50 d of storage at 4°C. Proteolysis of casein may be the cause of the significant cheese functionality changes during refrigerated storage.

Keywords

Abbreviation key:

AV (apparent viscosity), TPA (texture profile analysis)

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Article info

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Accepted: August 3, 1993

Received: October 27, 1992

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DOI: https://doi.org/10.3168/jds.S0022-0302(93)77705-X

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