| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
Western Dairy Center Department of Nutrition and Food Sciences Utah State University, Logan 84322
Corresponding author:
D. J. McMahon; e-mail:
djm{at}cc.usu.edu.
Our objectives were to determine the effect of calcium and water injection on cheese structure and to relate changes in structure to changes in functional properties of cheese. Cheese with fat and moisture content similar to that of low-moisture part-skim Mozzarella was made according to a direct-acid, stirred/pressed-curd procedure. The cheese was then cut into blocks that were high-pressure-injected from one to five times, with either water or a 40% calcium chloride solution. Successive injections were performed 24 h apart. After 42 d of refrigerated storage, cheese microstructure and functionality were analyzed. When injected three or more times, water tended to increase cheese weight. The control, uninjected cheese, had the typical structure of a stirred/pressed-curd cheese: protein matrix interspersed with areas that originally contained fat and/or serum. Injecting water increased the area of cheese matrix occupied by protein, but it did not affect textural properties or melting of cheese. In contrast, when calcium was injected, a decrease in cheese weight was observed that was manifested through syneresis. The moisture content and pH of the cheese decreased as well. Calcium injection also decreased the area of cheese matrix occupied by protein. Cheese hardness increased, and cohesiveness and melting of cheese decreased upon calcium injection. We concluded that adding calcium to cheese alters how the proteins interact, which is manifested as changes in cheese microstructure. Such changes in cheese structure provide an understanding of changes in functional attributes of the cheese.
Key Words: Mozzarella • high-pressure injection • protein matrix • syneresis
This article has been cited by other articles:
|
|
 |
|
  P. Muller-Buschbaum, R. Gebhardt, S. V. Roth, E. Metwalli, and W. Doster Effect of Calcium Concentration on the Structure of Casein Micelles in Thin Films Biophys. J., August 1, 2007; 93(3): 960 - 968. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 P. Upreti and L. E. Metzger Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese. J Dairy Sci, June 1, 2006; 89(6): 1926 - 1937. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. A. O'Mahony, P. L. H. McSweeney, and J. A. Lucey A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese. J Dairy Sci, March 1, 2006; 89(3): 892 - 904. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
P. Upreti and L. E. Metzger Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Manufacture and Composition J Dairy Sci, February 1, 2006; 89(2): 420 - 428. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
V. Fallico, L. Tuminello, C. Pediliggieri, J. Horne, S. Carpino, and G. Licitra Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies J Dairy Sci, January 1, 2006; 89(1): 37 - 48. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
N. Dabour, E. Kheadr, N. Benhamou, I. Fliss, and G. LaPointe Improvement of Texture and Structure of Reduced-Fat Cheddar Cheese by Exopolysaccharide-Producing Lactococci J Dairy Sci, January 1, 2006; 89(1): 95 - 110. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
D. J. McMahon, B. Paulson, and C. J. Oberg Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese J Dairy Sci, November 1, 2005; 88(11): 3754 - 3763. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M.-R. Lee, M. E. Johnson, and J. A. Lucey Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese J Dairy Sci, November 1, 2005; 88(11): 3798 - 3809. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. R. Overton and M. R. Waldron Nutritional Management of Transition Dairy Cows: Strategies to Optimize Metabolic Health J Dairy Sci, July 1, 2004; 87(13_suppl): E105 - 119. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. Pastorino, C. L. Hansen, and D. J. McMahon Effect of Sodium Citrate on Structure-Function Relationships of Cheddar Cheese J Dairy Sci, October 1, 2003; 86(10): 3113 - 3121. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. J. Pastorino, C. L. Hansen, and D. J. McMahon Effect of pH on the Chemical Composition and Structure-Function Relationships of Cheddar Cheese J Dairy Sci, September 1, 2003; 86(9): 2751 - 2760. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
