HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Dave, R. I. Articles by Broadbent, J. R. Search for Related Content PubMed PubMed Citation Articles by Dave, R. I. Articles by Broadbent, J. R.

Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheeses Made Using Direct Acidification

Rajiv I. Dave, Donald J. McMahon^*, Craig J. Oberg and Jeffery R. Broadbent^*

^* Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan UT-84322-8700,
Dairy Science Department, Box 2104, South Dakota State University, Brookings, SD-57007-0647,
Department of Microbiology, Weber State University, Ogden, UT-84408-2506

Corresponding author: D. J. McMahon; e-mail: djm{at}cc.usu.edu.

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 _s1-casein and ß-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 of the cheeses. As fat level decreased, the percent moisture-in-nonfat-substance of the cheeses also decreased. Cheeses with the lower fat contents (and consequently the lowest moisture-in-nonfat-substance content) had slower rates of proteolysis. Fat content influenced the complex modulus of the cheese, with the biggest effect occurring when fat content was reduced from 11 to 0%. Coagulant level had only a small effect on initial modulus. Cheeses became softer during storage, and the decrease in modulus was influenced by the level of coagulant. At 0.25X, there was very little decrease in modulus after 60 d, while at 1X and 4X coagulant levels the softening of the cheese was more evident. The influence of coagulant level and fat content on cheese melting was similar to their effects on complex modulus. In general, higher fat contents promoted more melting and so did higher coagulant levels. Melting increased during storage although very little change was observed in the nonfat cheese.

Key Words: chymosin • _s1-casein • ß-casein • capillary electrophoresis

Abbreviation key: G* = complex modulus, MNFS = moisture-in-nonfat-substance

This article has been cited by other articles:

				J. Rahimi, A. Khosrowshahi, A. Madadlou, and S. Aziznia Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer J Dairy Sci, September 1, 2007; 90(9): 4058 - 4070. [Abstract] [Full Text] [PDF]

				A. Khosrowshahi, A. Madadlou, M. E. z. Mousavi, and Z. Emam-Djomeh Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter. J Dairy Sci, September 1, 2006; 89(9): 3318 - 3325. [Abstract] [Full Text] [PDF]

				I. M. P. L. V. O. Ferreira, C. Veiros, O. Pinho, A. C. A. Veloso, A. M. Peres, and A. Mendonca Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses. J Dairy Sci, July 1, 2006; 89(7): 2397 - 2407. [Abstract] [Full Text] [PDF]

				A. Madadlou, A. Khosroshahi, and M. E. Mousavi Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet J Dairy Sci, September 1, 2005; 88(9): 3052 - 3062. [Abstract] [Full Text] [PDF]

				A. V. Ardisson-Korat and S. S. H. Rizvi Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates J Dairy Sci, November 1, 2004; 87(11): 3601 - 3613. [Abstract] [Full Text] [PDF]

				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]

				S. R. White, J. R. Broadbent, C. J. Oberg, and D. J. McMahon Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese J Dairy Sci, March 1, 2003; 86(3): 719 - 727. [Abstract] [Full Text] [PDF]