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

• 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
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.s0022-0302(98)75543-2

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