Mozzarella cheese: impact of nonfat dry milk fortification on composition, proteolysis, and functional properties

The effects of fortifying milk with low heat NDM on the composition, proteolysis, and functional properties of Mozzarella cheese during 50 d of storage at 4 degrees C were determined. Three vats (180 kg of milk per vat) of cheese fortified at 0, 1.5, and 3% of NDM were made using a stirred-curd, no-...

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Bibliographic Details
Published in:Journal of dairy science 1998-01, Vol.81 (1), p.1-8
Main Authors: Yun, J.J. (Cornell University, Ithaca, NY.), Barbano, D.M, Larose, K.L, Kindstedt, P.S
Format: Article
Language:English
Subjects:
ACIDEZ
ACIDITE
ACIDITY
Biological and medical sciences
CALCIO
CALCIUM
CALIDAD
CASEIN
CASEINA
CASEINE
CHEESE
CHEESE MILK
COCCION
COHESIVENESS
CONTENIDO DE HUMEDAD
CONTENIDO DE NITROGENO
COOKING
CUISSON
DRIED SKIM MILK
FILLED MILK
Food industries
FROMAGE
Fundamental and applied biological sciences. Psychology
FUSION
HARDNESS
LAIT
LAIT ECREME EN POUDRE
LECHE
LECHE DESCREMADA EN POLVO
MELTING
MILK
Milk and cheese industries. Ice creams
MOISTURE CONTENT
NITROGEN CONTENT
PROCESAMIENTO
PROCESSING
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
PROTEOLISIS
PROTEOLYSE
PROTEOLYSIS
QUALITE
QUALITY
QUESO
RHEOLOGICAL PROPERTIES
SPRINGINESS
TENEUR EN AZOTE
TENEUR EN EAU
TEXTURA
TEXTURE
TRAITEMENT
VISCOSIDAD
VISCOSITE
VISCOSITY
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Summary:The effects of fortifying milk with low heat NDM on the composition, proteolysis, and functional properties of Mozzarella cheese during 50 d of storage at 4 degrees C were determined. Three vats (180 kg of milk per vat) of cheese fortified at 0, 1.5, and 3% of NDM were made using a stirred-curd, no-brine method. The ratio of casein to fat was held constant by adjusting the fat content of the milk. The cheese making was replicated on 3 different d using a 3 x 3 Latin square design. Total N content in whey and stretching water increased as NDM fortification increased. The calcium content of the cheese increased as NDM fortification increased, and cheese moisture tended to decrease as fortification increased. Nitrogen that was soluble in 12% TCA and acetate buffer at pH 4.6 increased during storage for all cheeses. Fortification with 3% NDM decreased the rate of increase in both types of soluble N during refrigerated storage. Cheese made with 3% NDM fortification had a tendency toward firmer texture of unmelted cheese and higher apparent viscosity of melted cheese. Meltability and free oil formation were not affected by the fortification. As NDM fortification increased, cheese tended to show a slight increase in browning
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.s0022-0302(98)75543-2