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J. Dairy Sci. 86:2790-2798
© American Dairy Science Association, 2003.

Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage

J. Y. Imm*, E. J. Oh{dagger}, K. S. Han{dagger}, S. Oh{ddagger}, Y. W. Park§ and S. H. Kim{dagger}

* Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Korea
{dagger} Division of Food Science, Korea University, Seoul 136-701, Korea
{ddagger} R & D Center of Korea Yakult Co. Ltd., Kyunggi-do 449-900, Korea
§ Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030-4313

Corresponding author: S. H. Kim; e-mail: saehkim{at}korea.ac.kr.

Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and microstructure revealed that bovine MC had a greater structural degradation of cheese matrix than caprine MC during the storage. Elevated protein degradation in bovine MC led to more intense brown color formation than the goat counterpart when the cheeses were baked. The melting characteristics showed high positive correlation (r = 0.51 to 0.80) with proteolysis, whereas it was negatively correlated with textural characteristics. Among textural attributes, cohesiveness was highly inversely correlated with melting characteristics (r = -0.69 to -0.88). High negative correlations were also observed between proteolytic parameters and textural attributes (r = -0.48 to -0.81).

Key Words: Mozzarella cheese • functionality • texture • storage

Abbreviation key: MC = Mozzarella cheese






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