Functionality and physico-chemical characteristics of bovine and caprine Mozzarella cheeses during refrigerated storage

J. Y. Imm, E. J. Oh, K. S. Han, S. Oh, Y. W. Park, Sae Hun Kim

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r = 0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r = -0.69 to -0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r = -0.48 to -0.81).

Original languageEnglish
Pages (from-to)2790-2798
Number of pages9
JournalJournal of Dairy Science
Volume86
Issue number9
Publication statusPublished - 2003 Sep 1

Fingerprint

mozzarella cheese
Cheese
goats
cheeses
cattle
melting
cohesion
Freezing
goat cheese
milk
Goats
goat milk
Proteolysis
protein degradation
Milk
proteolysis
microstructure
solubility
scanning electron microscopy
texture

Keywords

  • Functionality
  • Mozzarella cheese
  • Storage
  • Texture

ASJC Scopus subject areas

  • Animal Science and Zoology
  • veterinary(all)
  • Food Science

Cite this

Functionality and physico-chemical characteristics of bovine and caprine Mozzarella cheeses during refrigerated storage. / Imm, J. Y.; Oh, E. J.; Han, K. S.; Oh, S.; Park, Y. W.; Kim, Sae Hun.

In: Journal of Dairy Science, Vol. 86, No. 9, 01.09.2003, p. 2790-2798.

Research output: Contribution to journalArticle

Imm, J. Y. ; Oh, E. J. ; Han, K. S. ; Oh, S. ; Park, Y. W. ; Kim, Sae Hun. / Functionality and physico-chemical characteristics of bovine and caprine Mozzarella cheeses during refrigerated storage. In: Journal of Dairy Science. 2003 ; Vol. 86, No. 9. pp. 2790-2798.
@article{ca944ee4984b4fab9fc1a4e609379cab,
title = "Functionality and physico-chemical characteristics of bovine and caprine Mozzarella cheeses during refrigerated storage",
abstract = "Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r = 0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r = -0.69 to -0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r = -0.48 to -0.81).",
keywords = "Functionality, Mozzarella cheese, Storage, Texture",
author = "Imm, {J. Y.} and Oh, {E. J.} and Han, {K. S.} and S. Oh and Park, {Y. W.} and Kim, {Sae Hun}",
year = "2003",
month = "9",
day = "1",
language = "English",
volume = "86",
pages = "2790--2798",
journal = "Journal of Dairy Science",
issn = "0022-0302",
publisher = "Elsevier Limited",
number = "9",

}

TY - JOUR

T1 - Functionality and physico-chemical characteristics of bovine and caprine Mozzarella cheeses during refrigerated storage

AU - Imm, J. Y.

AU - Oh, E. J.

AU - Han, K. S.

AU - Oh, S.

AU - Park, Y. W.

AU - Kim, Sae Hun

PY - 2003/9/1

Y1 - 2003/9/1

N2 - Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r = 0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r = -0.69 to -0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r = -0.48 to -0.81).

AB - Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r = 0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r = -0.69 to -0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r = -0.48 to -0.81).

KW - Functionality

KW - Mozzarella cheese

KW - Storage

KW - Texture

UR - http://www.scopus.com/inward/record.url?scp=0642279749&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0642279749&partnerID=8YFLogxK

M3 - Article

VL - 86

SP - 2790

EP - 2798

JO - Journal of Dairy Science

JF - Journal of Dairy Science

SN - 0022-0302

IS - 9

ER -