Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese

Journal of Dairy Science

Volumn 84, Issue 11, 2001, Pages 2364-2371

  Dave, Rajiv I ^a,c   McMahon, Donald J ^a   Broadbent, Jeffery R ^a   Oberg, Craig J ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Cheese; Direct acidification; Opacity; Salt; Storage

Indexed keywords

INORGANIC SALT;

ARTICLE; CHEESE; COLOR; FOOD HANDLING; METHODOLOGY; PH; TEMPERATURE; TIME;

CHEESE; COLOR; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; SALTS; SUPPORT, NON-U.S. GOV'T; TEMPERATURE; TIME FACTORS;

EID: 0035513992     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74685-1     Document Type: Article

References (29)

1. Association of Official Analytical Chemists International. 1990. Official Methods of Analysis. Vol. II. 15th ed. AOAC, Arlington, VA.
2. s1-, β- and κ-casein. J. Dairy Sci. 54:1077-1079.
3. Bloomfield, V. A., and C. V. Morr. 1973. Structure of casein micelles: Physical methods. Netherlands Milk Dairy J. 27:103-120.
4. Bogenrief, D. D., and N. F. Olson. 1995. Hydrolysis of β-casein increases Cheddar cheese meltability. Milchwissenschaft 50:678-682.
5. Creamer, L. K. 1985. Water absorption by renneted casein micelles. Milchwissenschaft 40:589-591.
6. Dave, R. I., D. J. McMahon, C. J. Oberg, and J. R. Broadbent. 1999. Factors and mechanism involved in temperature-dependent opacity of non-fat Mozzarella cheese. J. Dairy Sci. 82(Suppl. 1):D61. (Abstr.).
7. Fife, R. L., D. J. McMahon, and C. J. Oberg. 1996. Functionality of low fat mozzarella cheese. J. Dairy Sci. 79:1903-1910.
8. s-casein and β-casein. J. Dairy Res. 38:9-23.
9. Guo, M. R., and P. S. Kindstedt. 1995. Age-related changes in the water phase of Mozzarella cheese. J. Dairy Sci. 78:2099-2107.
10. McMahon, D. J., and R. J. Brown. 1984a. Composition, structure, and integrity of casein micelles: A review. J. Dairy Sci. 67:499-512.
11. McMahon, D. J., and R. J. Brown. 1984b. Enzymic coagulation of casein micelles: A review. J. Dairy Sci. 67:919-929.
12. McMahon, D. J., and C. J. Oberg. 1998. Temperature-dependency of the opacity of nonfat Mozzarella cheese. J. Dairy Sci. 81(Suppl. 1):13. (Abstr.)
13. McMahon, D. J. and C. J. Oberg. 1999. Deconstructing Mozzarella. Dairy Industries Int. 64(7):23,25-26.
14. McMahon, D. J., R. L. Fife, and C. J. Oberg. 1999. Water partitioning in Mozzarella cheese and its relationship to cheese meltability. J. Dairy Sci. 82:1361-1369.
15. McMahon, D. J., C. J. Oberg, and W. McManus. 1993. Functionality of Mozzarella cheese. Aust. J. Dairy Technol. 48:99-104.
16. Merrill, R. K., C. J. Oberg, and D. J. McMahon. 1994. Mozzarella cheese: A method for manufacturing reduced-fat Mozzarella cheese. J. Dairy Sci. 77:1783-1789.
17. Merrill, R. K., C. J. Oberg, W. R. McManus, M. Kalab, and D. J. McMahon. 1996. Microstructure and physical properties of a reduced fat Mozzarella cheese made using Lactobacillus casei ssp. casei adjunct culture. Lebensm.-Wiss. u.-Technol. 29:721-728.
18. Metzger, L. E., D. M. Barbano, M. A. Rudan, P .S. Kindstedt, and M. R. Guo. 2000. Whiteness change during heating and cooling of Mozzarella cheese. J. Dairy Sci. 83:1-10.
19. Oberg, C. J., W. R. McManus, and D. J. McMahon. 1993. Microstructure of Mozzarella cheese during manufacture. J. Food Struct. 12:251-258.
20. Ovanova, G., V. Tabachnikov, and P. Krasheninin. 1971. Syneresis of coagulum and its rate in relation to the content of sodium chloride. Pages 331-334 in Proc. Inter-Univ. Dairy Conf. Izdatel'stvo-Aiastan, Erevan, USSR. (Cited in Food Sci. Technol. Abstr., 1972. Abstr. No. 72-04-PO447.)
21. Paulson, B. M., D. J. McMahon, and C. J. Oberg. 1998. Influence of salt on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese. J. Dairy Sci. 81:2053-2064.
22. Pierre, A., and G. Brule. 1981. Mineral and protein equilibrium between the colloidal and soluble phases of milk at low temperature. J. Dairy Res. 48:417-428.
23. Richardson, G. H., ed. 1985. Page 351 in Standard Methods for the Examination of Dairy Products. 15th ed. Am. Publ. Health Assoc., Washington, DC.
24. Robertson, N. H., A. Dixon, and J. H. Nowers. 1975. The pre-brine salting of Gouda cheese. S. Afr. J. Dairy Technol. 7:15-25.
25. Rudan, M. A., D. M. Barbano, M. R. Guo, and P. S. Kindstedt. 1998a. Effect of modification of fat particle size by homogenization on composition, proteolysis, functionality and appearance of reduced fat Mozzarella cheese. J. Dairy Sci. 81:2065-2076.
26. Rudan, M. A., D. M. Barbano, and P. S. Kindstedt. 1998b. Effect of fat replacer (Salatrim R) on chemical composition, proteolysis, functionality, appearance, and yield of reduced fat Mozzarella cheese. J. Dairy Sci. 81:2077-2088.
27. SAS. 1991. Users' Guide: Statistics, Version 6.1 Edition. SAS Inst., Inc., Cary, NC.
28. Tunick, M. H., K. L. Mackey, J. J. Shieh, P. W. Smith, P. Cooke, and E. L. Malin. 1993. Rheology and microstructure of low-fat Mozzarella cheese. Int. Dairy J. 3:649-662.
29. US Environmental Protection Agency. 1992. Method 6010a (Revision 1): Inductively coupled plasma-atomic emission spectroscopy. In Test Methods for Evaluating Solid Waste, Vol. 1A: Laboratory Manual Physical/Chemical Methods. Office of Solid Waste and Emergency Response. US Environ. Prot. Agency, Washington DC.