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* Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Ireland
Food Chemistry, Department of Food Science, Technology and Nutrition, University College, Cork, Ireland
Corresponding author:
Timothy P. Guinee; e-mail:
tguinee{at}moorepark.teagasc.ie.
The effects of Ca concentration and pH on the composition, microstructural, and functional properties of Mozzarella cheese were studied. Cheeses were made using a starter culture (control) or by direct acidification of the milk with lactic acid or lactic acid and glucono-
-lactone. In each of three trials, four cheeses were produced: a control, CL, and three directly-acidified cheeses, DA1, DA2, and DA3. The cheeses were stored at 4°C for 70 d. The Ca content and pH were varied by altering the pH at setting, pitching, and plasticization. The mean pH at 1 d and the Ca content (mg/g of protein) of the various cheeses were: CL, 5.42 and 27.7; DA1, 5.96 and 21.8; DA2, 5.93 and 29.6; DA3, 5.58 and 28.7. For cheeses with a high pH (i.e., 
5.9), reducing the Ca content from 29.6 to 21.8 mg/g of protein resulted in a significant decrease in the protein level and increases in the moisture content and mean level of nonexpressible serum (g/g of protein). Reducing the Ca concentration also resulted in a more swollen, hydrated para-casein matrix at 1 d. The decrease in Ca content in the high-pH cheeses coincided with increases in the mean stretchability and flowability of the melted cheese over the 70-d storage period. The fluidity of the melted cheese also increased when the Ca content was reduced, as reflected by a lower elastic shear modulus and a higher value for the phase angle, , of the melted cheese, especially after storage for <12 d. The melt time, flowability, and stretchability of the low-Ca, high-pH DA1 cheese at 1 d were similar to those for the CL cheese after storage for 
12 d. In contrast, the mean values for flowability and stretchability of the high-pH, high-Ca DA2 cheese over the 70-d period were significantly lower than those of the CL cheese. Reducing the pH of high-Ca cheese (27.7 to 29.6 mg/g of protein) from 5.95 to 5.58 resulted in higher flowability, stretchability, and fluidity of the melted cheese. For cheeses with similar pH and Ca concentration, the method of acidification had little effect on composition, microstructure, flowability, stretchability, and fluidity of the melted cheese.
Abbreviation key: AV = maximum apparent viscosity, , CL = control, , CP = curd particle, , CPM = curd particle membrane, , CSLM = confocal scanning laser microscopy, , = phase angle, , DA = directly-acidified, , FDM = fat-in-dry matter, , G' = elastic shear modulus, , GDL = glucono--lactone, , MNFS = moisture-in-nonfat-substance, , NES = nonexpressible serum, , NESC = nonexpressible serum in g/100 g of cheese, , NESP = nonexpressible serum in g/g of protein in cheese, WHC = water-holding capacity
Key Words: (pH • calcium (Ca) • Mozzarella • texture • and functionality)
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