Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie
Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie
All Graduate Plan B and other Reports, Spring 1920 to Spring 2023
Sliceability is a cheese’s ability to cut cleanly into thin slices, resist breakage or fracture at slices edges, and undergo a high level of bending before breaking. Intuitively, sliceability depends on the chemistry, microstructural, and rheological properties of the casein network. Currently there is no reported scientific research investigating evaluation methods of cheese slice quality, as well as properties that influence a cheese’s ability to slice.
In this study, a method for slice quality evaluation was developed on purchased cheese and performed on commercial cheeses and experimental cheeses manufactured at three different moisture contents (40.6%, 37.0%, and 33.9%). In addition, …
Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson
Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced cheese moisture, meltability, expressible serum, micro- and ultra-structure, and color. Moisture was highest when cheese was salted before stretching (P = 0.03). Melt was lowest in cheeses that were unsalted (P = 0.05). Cheeses stretched in salt brine had < 1% of the amount of expressible serum found in unsalted cheese (P < 0.0001). Unsalted cheeses had a more open structure with pockets of serum distributed throughout the protein matrix giving it an opaque, white appearance. Salted cheeses had a more homogeneous protein matrix lacking light scattering surfaces, resulting in a translucent cheese. Neither salt concentration nor method of salting affected the calcium content of the cheeses (P > 0.05).
Experiment B explored the influence of calcium, moisture, and …