Effect of milk preacidification on low fat Mozzarella cheese: III. Post-melt chewiness and whiteness

Citation
Le. Metzger et al., Effect of milk preacidification on low fat Mozzarella cheese: III. Post-melt chewiness and whiteness, J DAIRY SCI, 84(6), 2001, pp. 1357-1366
Citations number
23
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF DAIRY SCIENCE
ISSN journal
00220302 → ACNP
Volume
84
Issue
6
Year of publication
2001
Pages
1357 - 1366
Database
ISI
SICI code
0022-0302(200106)84:6<1357:EOMPOL>2.0.ZU;2-O
Abstract
The effect of calcium reduction las a result of milk preacidification) on p ost-melt chewiness and whiteness of low fat Mozzarella cheese was determine d. Four vats (230 kg of milk per vat) of cheese were made in 1 d using no p reacidification (control), preacidification pH 6.0 and pH 5.8 with acetic a cid, and preacidification to pH 5.8 with citric acid. Cheese manufacture wa s repeated on four different days using a randomized complete block design. The total calcium content and the water-insoluble calcium content of the c heese were lower in the cheeses made from preacidified milks. The amount of water-soluble and water-insoluble calcium changed during refrigerated stor age, as did pH. The post-melt chewiness and whiteness of low fat Mozzarella cheese were affected by milk preacidification. The largest level of calciu m reduction and modification in post-melt chewiness and whiteness occurred in the pH 5.8 citric treatment. Multiple regression analysis of post-melt c hewiness and cheese whiteness at 38 degreesC after heating and cooling indi cated that both water-insoluble calcium and proteolysis were strongly assoc iated with changes in the post-melt chewiness and whiteness of low fat Mozz arella cheese. High levels of proteolysis and low levels of water-insoluble calcium were associated with decreased post-melt chewiness and whiteness o f low fat Mozzarella cheese.