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Influence Of Coagulant Level On Proteolysis And Functionality Of Mozzarella Cheese Made Using Direct Acidification, R. I. Dave, C. J. Oberg, Donald J. Mcmahon
Influence Of Coagulant Level On Proteolysis And Functionality Of Mozzarella Cheese Made Using Direct Acidification, R. I. Dave, C. J. Oberg, Donald J. Mcmahon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Nonfat (0% fat), reduced-fat (11% fat), and control (19% fat) mozzarella cheeses were made using direct acidification to test the influence of three levels (0.25X, 1X, and 4X) of coagulant concentration on proteolysis, meltability and rheological properties of cheeses during 60 d of storage at 5°C. Changes in meltability, level of intact αs1-casein and β-casein (by capillary electrophoresis), 12.5% TCA-soluble nitrogen, and complex modulus were measured. There were differences in rate of proteolysis and functional properties as a function of fat content of the cheese, but some of these differences could be attributed to differences in moisture contents …
Proteolytic Specificity Of Lactobacillus Delbrueckii Subsp. Bulgaricus Influences Functional Properties Of Mozzarella Cheese, B. S. Oommen, Donald J. Mcmahon, C. J. Oberg, Jeff Broadbent, M. Strickland
Proteolytic Specificity Of Lactobacillus Delbrueckii Subsp. Bulgaricus Influences Functional Properties Of Mozzarella Cheese, B. S. Oommen, Donald J. Mcmahon, C. J. Oberg, Jeff Broadbent, M. Strickland
Nutrition, Dietetics, and Food Sciences Faculty Publications
Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of these strains, as indicated by the o-phthaldialdehyde analysis, was similar in each of the three strains of L. bulgaricus, these strains exhibited different proteolytic specificities toward the peptide, αs1-CN (f 1-23). On the basis of their αs1-CN (f 1-23) cleavage patterns …
Reversibility Of The Temperature-Dependent Opacity Of Nonfat Mozzarella Cheese, R. I. Dave, Donald J. Mcmahon, Jeff Broadbent, C. J. Oberg
Reversibility Of The Temperature-Dependent Opacity Of Nonfat Mozzarella Cheese, R. I. Dave, Donald J. Mcmahon, Jeff Broadbent, C. J. Oberg
Nutrition, Dietetics, and Food Sciences Faculty Publications
Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt content and storage time influenced T(OP). Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20 degrees C, but the salted cheese …
Influence Of Capsular And Ropy Exopolysaccharide-Producing Strepococcus Thermophilus On Mozzarella Cheese And Cheese Whey, B. L. Peterson, R. I. Dave, Donald J. Mcmahon, C. J. Oberg, Jeff Broadbent
Influence Of Capsular And Ropy Exopolysaccharide-Producing Strepococcus Thermophilus On Mozzarella Cheese And Cheese Whey, B. L. Peterson, R. I. Dave, Donald J. Mcmahon, C. J. Oberg, Jeff Broadbent
Nutrition, Dietetics, and Food Sciences Faculty Publications
We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella cheese functionality and whey viscosity. Mozzarella cheeses were manufactured with Lactobacillus helveticus LH100 paired with one of four S. thermophilus strains: MR-1C, a bacterium that produces a capsular exopolysaccharide; MTC360, a strain that secretes a ropy exopolysaccharide; TAO61, a nonexopolysaccharide-producing commercial cheese starter; and DM10, a nonencapsulated, exopolysaccharide-negative mutant of strain MR-1C. As expected, cheese moisture levels were significantly higher in Mozzarella cheeses made with exopolysaccharide-positive versus exopolysaccharide-negative streptococci, and melt properties were better in the higher moisture cheeses. Whey viscosity measurements showed that unconcentrated …