Proteolysis and functional properties of Mozzarella cheese as affected by refrigerated storage

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 202-205

  Chaves, ^b   Viotto, W H ^b   Grosso, C R F ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b NONE

Author keywords

Melting capacity; Mozzarella; Proteolysis; Refrigerated storage

Indexed keywords

EID: 0032902549     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15865.x     Document Type: Article

References (18)

1. Alvarez, R.J. 1986. Expectation of Italian cheese in the pizza industry. Paper presented at the Annual Marschall Italian Cheese Seminar, Madison, WI, p.130-138.
2. th ed. Association of Official Analytical Chemists. Washington, DC.
3. Barbano, D.M., Chu, K.Y., Yun, J.J., and Kindstedt, P.S. 1993. Contributions of coagulant, starter and milk enzymes to proteolysis and browning in mozzarella cheese. Paper presented at Annual Marschall Italian Cheese Seminar, Madison, WI, p. 41-50.
4. Bertola, N.C., Califano, A.N., Bevilacqua, A.E., and Zaritzky, N.E. 1996. Effect of freezing conditions on functional properties of low moisture mozzarella cheese. J. Dairy Sci. 79: 185-190.
5. Blakesley, R.W. and Boezi, J.A. 1977. A new staining technique for proteins in polyacrylamide gels using brilliant blue G250. Anal. Biochem. 82: 580-582.
6. Bynum, D.G. and Barbano, D.M. 1985. Whole milk reverse osmosis retentates for Cheddar cheese manufacture: chemical changes during aging J. Dairy Sci. 68: 1-10.
7. Dahlstrom, D.G. 1978. Frozen storage of low-moisture part-skim Mozzarella cheese. M.S. thesis, Food Science Dept., Univ. of Wisconsin-Madison.
8. Farkey, N.Y., Kiely, L.J., Allshouse, R.D., and Kindstedt, P.S. 1991. Proteolysis in mozzarella cheese during refrigerated storage. J. Dairy Sci. 74: 1433-1438.
9. Guo, M.R. and Kindstedt, P.S. 1995. Age-related changes in the water phase of mozzarella cheese. J. Dairy Sci. 78: 2099-2107.
10. Instituto Adolfo Lutz. 1985. Normas Analíticas do IAL. D.B. Rebocho (Ed.), Sã Paulo, SP.
11. Kindstedt, P.S. and Fox, P. F. 1991. Modified Gerber test for free oil in melted mozzarella cheese. J. Food Sci. 56: 1115-1116.
12. Kosikowski, F.V. 1982. Cheese and Fermented Milk Foods. Edwards Brothers, Ann Arbor, MI.
13. Marcos, A. 1993. Water activity in cheese in relation to composition stability and safety. In Cheese: Chemistry, Physics and Microbiology . P.F. Fox (Ed.), p. 439-469. Chapman & Hall, London.
14. Pilcher, G.W. and Kindstedt, P.S. 1990. Survey of mozzarella cheese quality at a restaurant and use. J. Dairy Sci. 73: 1644-1647.
15. Rankumar, C., Creamer, L.K., Johnston, K. A., and Bennett, R. 1997. Effect of pH and time on the quantity of readily available water within fresh cheese curd. J. Dairy Res. 64: 123-134.
16. th ed. Am. Public Health Association. Washington, DC.
17. Shalabi, S.I. and Fox, P.F. 1987. Eletrophoretic analysis of cheese: Comparison of methods. Irish J. Food Sci. Technol. 11: 135-151.
18. Tunick, M.H., Mackey, K.L., Smith, P.W., and Holsinger, V.H. 1991. Effects of composition and storage on the texture of mozzarella cheese. Neth. Milk Dairy J. 45: 117-125.