Mozzarella cheese: impact of coagulant type on chemical composition and proteolysis

The impact of different milk coagulants on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d, each using a different coagulant (i.e., Endothia parasitica protease, fermentation-derived chymosin,...

Full description

Saved in:
Bibliographic Details
Published in:Journal of dairy science 1993-12, Vol.76 (12), p.3648-3656
Main Authors: Yun, J.J, Barbano, D.M, Kindstedt, P.S
Format: Article
Language:English
Subjects:
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
Biological and medical sciences
CASEINA
CASEINE
CHYMOSINE
COAGULACION
COAGULATION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CONTENIDO DE NITROGENO
CRYPHONECTRIA PARASITICA
FABRICACION DEL QUESO
Food industries
FROMAGE
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
PROTEASAS
PROTEASE
PROTEOLISIS
PROTEOLYSE
QUESO
QUIMOSINA
RHIZOMUCOR
TECHNOLOGIE FROMAGERE
TENEUR EN AZOTE
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The impact of different milk coagulants on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d, each using a different coagulant (i.e., Endothia parasitica protease, fermentation-derived chymosin, or Mucor miehei protease). Cheese making was replicated on 3 different d using a 3 X 3 Latin square design. Coagulant type did not affect pH, moisture, protein, or fat contents of cheese. Differences in salt content and fat on a dry weight basis of the cheese were slight. Nitrogen soluble in 12% TCA and in pH 4.6 acetate buffer increased significantly for cheeses made with all coagulants, but the increase was the greatest for cheese made with E. parasitica protease. The alpha s-casein in cheeses made with each of the three coagulants was broken down during storage. Proteolysis of beta-casein was only in the cheese made with E. parasitica protease. The milk coagulant used for Mozzarella cheese manufacture plays an important role in proteolysis during 50 d of storage at 4 degrees C
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(93)77706-1