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) Interpretive Summary 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 Ardisson-Korat, A. V. Articles by Rizvi, S. S. H. Search for Related Content PubMed PubMed Citation Articles by Ardisson-Korat, A. V. Articles by Rizvi, S. S. H.

Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates^*

Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853-7201

Corresponding author: A. V. Ardisson-Korat; e-mail: ava4{at}cornell.edu.

Low-moisture, part-skim (LMPS) Mozzarella cheeses were made from concentration factor (CF) 6, 7, 8, and 9, pH 6.0 skim milk microfiltration (MF) retentates using a vatless cheese-making process. The compositional and proteolytic effects of cheese made from 4 CF retentates were evaluated as well as their functional properties (meltability and stretchability). Pasteurized skim milk was microfiltered using a 0.1-µm ceramic membrane at 50°C to a retentate CF of 6, 7, 8, and 9. An appropriate amount of cream was added to achieve a constant casein:fat ratio in the 4 cheesemilks. The ratio of rennet to casein was also kept constant in the 4 cheesemilks. The compositional characteristics of the cheeses made from MF retentates did not vary with retentate CF and were within the legal range for LMPS Mozzarella cheese. The observed reduction in whey drained was greater than 90% in the cheese making from the 4 CF retentates studied. The development of proteolytic and functional characteristics was slower in the MF cheeses than in the commercial samples that were used for comparison due to the absence of starter culture, the lower level of rennet used, and the inhibition of cheese proteolysis due to the inhibitory effect of residual whey proteins retained in the MF retentates, particularly high molecular weight fractions.

Key Words: Mozzarella cheese • microfiltration • concentration factor • proteolysis

Abbreviation key: CF = concentration factor, CM = commercial Mozzarella, GDL = glucono--lactone, LMPS = low-moisture, part-skim, MF = microfiltration, MFM = microfiltration cheesemilk, MFR = microfiltration retentate, SN = soluble nitrogen, WP = whey proteins

This article has been cited by other articles:

				G. Gernigon, M. Piot, E. Beaucher, R. Jeantet, and P. Schuck Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys J Dairy Sci, November 1, 2009; 92(11): 5371 - 5377. [Abstract] [Full Text] [PDF]

				R. Rombaut, V. Dejonckheere, and K. Dewettinck Microfiltration of butter serum upon casein micelle destabilization. J Dairy Sci, June 1, 2006; 89(6): 1915 - 1925. [Abstract] [Full Text] [PDF]