Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

• Published in: Journal of dairy science 2002-07, Vol.85 (7), p.1655-1669
• Main Authors: Guinee, T.P., Feeney, E.P., Auty, M.A.E., Fox, P.F.
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; calcium (Ca); Calcium - analysis; Calcium - chemistry; Caseins - analysis; Caseins - chemistry; Caseins - metabolism; Caseins - ultrastructure; Cheese - analysis; Cheese - standards; Chemical Phenomena; Chemistry, Physical; Fats - analysis; Food Handling - methods; Food industries; Food Technology; functionality; Fundamental and applied biological sciences. Psychology; Gluconates - chemistry; Hot Temperature; Hydrogen-Ion Concentration; Lactic Acid - chemistry; Lactones; Microscopy, Confocal; Milk and cheese industries. Ice creams; Mozzarella; Rheology; texture; Time Factors; Viscosity; Water - analysis; Water - metabolism
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(02)74238-0

The effects of Ca concentration and pH on the composition, microstructural, and functional properties of Mozzarella cheese were studied. Cheeses were made using a starter culture (control) or by direct acidification of the milk with lactic acid or lactic acid and glucono-δ-lactone. In each of three trials, four cheeses were produced: a control, CL, and three directly-acidified cheeses, DA1, DA2, and DA3. The cheeses were stored at 4°C for 70 d. The Ca content and pH were varied by altering the pH at setting, pitching, and plasticization. The mean pH at 1 d and the Ca content (mg/g of protein) of the various cheeses were: CL, 5.42 and 27.7; DA1, 5.96 and 21.8; DA2, 5.93 and 29.6; DA3, 5.58 and 28.7. For cheeses with a high pH (i.e., ∼5.9), reducing the Ca content from 29.6 to 21.8mg/g of protein resulted in a significant decrease in the protein level and increases in the moisture content and mean level of nonexpressible serum (g/g of protein). Reducing the Ca concentration also resulted in a more swollen, hydrated para-casein matrix at 1 d. The decrease in Ca content in the high-pH cheeses coincided with increases in the mean stretchability and flowability of the melted cheese over the 70-d storage period. The fluidity of the melted cheese also increased when the Ca content was reduced, as reflected by a lower elastic shear modulus and a higher value for the phase angle, δ, of the melted cheese, especially after storage for