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Journal of Dairy Science Vol. 80 No. 12 3092-3098
© 1997 by American Dairy Science Association ®
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Effect of Sodium Chloride on the Serum Phase of Mozzarella Cheese

Ming R. Guo 1, James A. Gilmore 1, and Paul S. Kindstedt 1

1 Department of Animal and Food Sciences, Northeast Dairy Foods Research Center, University of Vermont, Burlington 05405

The objective was to compare changes in the serum phase of brine-salted and unsalted Mozzarella cheeses during aging to elucidate the impact of NaCl on the serum phase and physico-chemical changes. Brine-salted and unsalted blocks of low moisture, part-skim Mozzarella cheese that had been commercially produced were analyzed for expressible serum after 2, 4, 6, 8, and 10 d of storage at 4°C. The amount of expressible serum decreased during aging of both brine-salted and unsalted cheeses; however, amounts were higher for unsalted cheese and decreased more slowly than for brine-salted cheese. The amounts of protein that were insoluble at pH 4.6 in the expressible serum increased dramatically during aging of brine-salted cheeses, but increased only slightly during aging of unsalted cheeses. Urea-PAGE and SDS-PAGE confirmed that intact alphas1 -casein (CN), alphas2 -CN, ß-CN, and para-kappa-CN were present at higher concentrations and increased to a greater extent in the expressible serum of brine-salted than in unsalted Mozzarella cheeses. The data are consistent with the hypothesis that NaCl in the serum phase of Mozzarella cheese promotes microstructural swelling, a concomitant increase in water-holding capacity, and the solubilization of intact caseins from the paracasein matrix.

Key Words: Mozzarella cheese • expressible serum

Submitted on January 6, 1997
Accepted on June 23, 1997




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