Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Lait

Volumn 81, Issue 4, 2001, Pages 475-485

  Guinee, Timothy P ^a   Feeney, Esther P ^b   Fox, Patrick F ^b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Functionality; Mozzarella; Ripening; Temperature; Texture

Indexed keywords

EID: 0035599517     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001146     Document Type: Article

References (38)

1. Arnott D.R., Morris H.A., Combs W.B., Effect of certain chemical factors on the melting quality of process cheese, J. Dairy Sci. 40 (1957) 957-963.
2. Aston J.W., Gilles J.E., Durward I.J., Dulley J.R., Effect of elevated ripening temperatures on the proteolysis and flavour development in Cheddar cheese, J. Dairy Res. 52 (1985) 565-572.
3. Bogenrief D.D., Olson N.F., Hydrolysis of β-casein increases Cheddar cheese meltability, Milchwissenschaft 50 (1995) 678-682.
4. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631-636, 646.
5. de Jong L., Protein breakdown in soft cheese and its relation to consistency. 2. The influence of rennet concentration, Neth. Milk Dairy J. 31 (1977) 314-327.
6. de Jong L., Protein breakdown in soft cheese and its relation to consistency. 3. The micellar structure of Meshanger cheese, Neth. Milk Dairy J. 32 (1978) 15-25.
7. Fedrick I.A., Dulley J.R., The effect of elevated storage temperature on the rheology of Cheddar cheese, N.Z.J. Dairy Technol. 19 (1984) 141-150.
8. Feeney E., Fox P.F., Guinee T.P., Effect of ripening temperature on low moisture Mozzarella cheese. 1. Composition and proteolysis. Lait 81 (2001) 459-470.
9. Fenelon M.A., Guinee T.P., The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the van Slyke cheese yield formula, J. Dairy Sci. 82 (1999) 1-13.
10. Fenelon M.A., Ryan M.P., Rea M.C., Guinee T.P., Ross R.P., Hill C., Harrington D., Elevated temperature ripening of reduced fat Cheddar made with or without lacticin 3147-producing starter culture, J. Dairy Sci. 82 (1999) 10-22.
11. Folkertsma B.P., Fox P.F., McSweeney P.L.H., Accelerated ripening of cheese at elevated temperatures, Int. Dairy J. 6 (1996) 1117-1114.
12. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Cheese as a food ingredient, in Fundamentals of Cheese Science, Aspen Publishers, Gaithersburg, MD, 2000, pp. 452-483.
13. Guinee T.P., Auty M.A.E., Mullins C., Observations on the microstructure and heat induced changes in the viscoelasticity of commercial cheeses, Aust. J. Dairy Technol. 54 (1999) 84-89.
14. Guinee T.P., Auty M.A.E., Fenelon M.A., The effect of fat on the rheology, microstructure and heat induced functional characteristics of Cheddar cheese, Int. Dairy J. 10 (2000) 277-288.
15. Guinee T.P., Mulholland E.O., Mullins C., Corcoran M.O., Connolly J.F., Beresford T., Mehra R., O'Brien B.J., Murphy J.J., Stakelum G., Harrington D., Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese, J. Dairy Res. 65 (1998) 23-30.
16. Guinee T.P., Harrington D., Corcoran M.O., Mulholland E.O., Mullins C., The composition and functional properties of commercial Mozzarella, Cheddar and analogue pizza cheese, Int. J. Dairy Technol. 53 (2000) 51-56.
17. Guo M.R., Kindstedt P.S., Age related changes in the water phase of Mozzarella cheese, J. Dairy Sci. 78 (1995) 2099-2107.
18. Kindstedt P.S., Effect of manufacturing factors, composition and proteolysis on the functional characteristics of Mozzarella cheese, Crit. Rev. Food Sci. Nutr. 33 (1993) 167-187.
19. Kindstedt P.S., Factors affecting the functional characteristics of unmelted and melted Mozzarella cheese, in: Chemistry of Structure-Function Relationships in Cheese, Malin E.L., Tunick M.H. (Eds.), Plenum Press, New York, U.S.A., 1995, pp. 27-41.
20. Kindstedt P.S., Guo M.R., Recent developments in the science and technology of pizza cheese, Aust. J. Dairy Technol. 52 (1997) 41-43.
21. Kindstedt P.S., Guo M.R., Chemically-acidified pizza cheese: production and functionality, in: 5th Cheese Symposium, Cogan T.M., Fox P.F., Ross P. (Eds.), Teagasc, Dublin, 1997, pp. 24-30.
22. Lazaridis H.N., Rosenau J.R., Mahoney R.R., Enzymatic control of meltability in a direct acidified product, J. Food Sci. 46 (1981) 332-339.
23. Madsen J.S., Qvist K.B., The effect of enzymes on meltability of Mozzarella cheese manufactured by ultrafiltration, Lait 78 (1998) 259-272.
24. Mahoney R.R., Lazaridis H.N., Rosenau J.R., Protein size and meltability in enzyme-treated, direct-acidified cheese products, J. Food Sci. 47 (1982) 670-671.
25. Market Tracking International. The International Cheese Market 1999-2003. Wilmington Publishing Ltd., UK, 1998, pp. 1-21.
26. McMahon D.J., Alleyne M.C., Fife R.L., Oberg C.J., Use of fat replacers in low fat Mozzarella cheese, J. Dairy Sci. 79 (1996) 1911-1921.
27. Merrill R.K., Oberg C.J., McMahon D.J., A method for manufacturing reduced fat Mozzarella cheese, J. Dairy Sci. 77 (1994) 1783-1789.
28. Paquet A., Kalab M., Amino acid composition and structure of cheese baked as a pizza ingredient in conventional and microwave ovens, Food Microstruct. 7 (1988) 93-103.
29. Poduval V.S., Mistry, V.V., Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream, J. Dairy Sci. 82 (1999) 1-9.
30. Rudan M.A., Barbano D.M., Guo M.R., Kindstedt P.S., Effect of modification of fat particle size by homogenization on composition, proteolysis, functionality and appearance of reduced fat Mozzarella cheese, J. Dairy Sci. 81 (1998) 2065-2076.
31. Rudan M.A., Barbano D.M., Kindsledt P.S., Effect of fat replacer (Salatrim®) on chemical composition, proteolysis, functionality, appearance and yield of reduced fat Mozzarella cheese, J. Dairy Sci. 81 (1998) 2077-2088.
32. SAS® User's Guide: Statistics, Version 6.12 Edition. SAS Inst., Inc., Cary, NC, 1995, pp. 98-103.
33. Tunick M.H., Mackey K.L., Smith P.W., Holsinger V.H., Effects of composition and storage on the texture of Mozzarella cheese, Neth. Milk Dairy J. 45 (1991) 117-125.
34. Tunick M.H., Malin E.L., Smith P.W., Holsinger V.H., Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese, Int. Dairy J. 5 ( 1995) 483-491.
35. Visser J., Factors affecting the rheological and fracture properties of hard and semi-hard cheese, Int. Dairy Fed., Bull. 268 (1991) 49-61.
36. Wilkinson M.G., Guinee T.P., O'Callaghan D.M., Fox P.F., Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese, Lait 72 (1992) 449-459.
37. Yun J.J., Barbano D.M., Kindstedt P.S., Mozzarella cheese: impact of coagulant type on chemical composition and proteolysis, J. Dairy Sci. 76 (1993) 3648-3656.
38. Yun J.J., Kiely L.J., Kindstedt P.S., Barbano D.M., Mozzarella cheese: impact of coagulant type on functional properties, J. Dairy Sci. 76 (1993) 3657-3663.