Effects of Proteolytic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese

¹ Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

The effect of proteolytic activity over time on physical parameters of Mozzarella cheese was examined. The proteolytic activity of a collection of commercial strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus was determined by the o-phthaldialdehyde test. Characteristics of trial vats (6 L) of Mozzarella cheese manufactured using single or paired strains either high or deficient in proteolytic activity were compared with Mozzarella cheese manufactured by direct acidification. Cheeses were analyzed for cook color by a reflectance colorimeter, melt by a tube test, and stretch by a helical viscometer at 1, 7, 14, and 28 d of storage at 4°C. Cheese made with single strains of proteinase-deficient L. delbrueckii ssp. bulgaricus exhibited less browning, greater melting, and less stretch than cheese made with single proteolytic strains. Cheese made with pairs of proteinase-deficient strains of L. delbrueckii ssp. bulgaricus and S. salivarius ssp. thermophilus showed less browning and melting, but no difference in stretch compared with cheese made with proteinase-positive pairs. All cultured cheese had greater stretch, melt, and more browning than direct acid cheese after 1 d of storage. Cheese made with single strains of L. delbrueckii ssp. bulgaricus had greater stretch and less melt than cheese made with paired strains.

Key Words: thermolactic cultures • proteolysis • Mozzarella

Submitted on February 27, 1990
Accepted on August 27, 1990

This article has been cited by other articles:

				S. U. Rehman, N. Y. Farkye, and B. Yim Use of Dry Milk Protein Concentrate in Pizza Cheese Manufactured by Culture or Direct Acidification J Dairy Sci, December 1, 2003; 86(12): 3841 - 3848. [Abstract] [Full Text] [PDF]

				J. A. Lucey, M. E. Johnson, and D. S. Horne Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese J Dairy Sci, September 1, 2003; 86(9): 2725 - 2743. [Abstract] [Full Text] [PDF]

				M.-I. Kuo and S. Gunasekaran Effect of Frozen Storage on Physical Properties of Pasta Filata and Nonpasta Filata Mozzarella Cheeses J Dairy Sci, April 1, 2003; 86(4): 1108 - 1117. [Abstract] [Full Text] [PDF]

				R. I. Dave, D. J. McMahon, C. J. Oberg, and J. R. Broadbent Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheeses Made Using Direct Acidification J Dairy Sci, January 1, 2003; 86(1): 114 - 126. [Abstract] [Full Text] [PDF]

				B. S. Oommen, D. J. McMahon, C. J. Oberg, J. R. Broadbent, and M. Strickland Proteolytic Specificity of Lactobacillus delbrueckii subsp. bulgaricus Influences Functional Properties of Mozzarella Cheese J Dairy Sci, November 1, 2002; 85(11): 2750 - 2758. [Abstract] [Full Text] [PDF]