The effect of compression, stretching, and cooking temperature on free oil formation in Mozzarella curd

Journal of Dairy Science

Volumn 86, Issue 2, 2003, Pages 449-456

  Rowney, M K ^a,d   Roupas, P ^b   Hickey, M W ^a   Everett, D W ^c  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF OTAGO   (New Zealand)

^d Murray Goulburn Co operative Co L   (Australia)

Author keywords

Cheese curd; Cooking; Free oil; Stretching

Indexed keywords

GLYCOLIPID; GLYCOPROTEIN; OIL;

ARTICLE; CHEESE; CHEMISTRY; CONFOCAL MICROSCOPY; FAT INTAKE; HEAT; MECHANICS; MILK FAT GLOBULE; PH; ULTRASTRUCTURE;

CHEESE; DIETARY FATS; GLYCOLIPIDS; GLYCOPROTEINS; HEAT; HYDROGEN-ION CONCENTRATION; MECHANICS; MICROSCOPY, CONFOCAL; OILS;

EID: 0038176620     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73623-6     Document Type: Article

References (16)

1. Apostolopoulos, C., V. E. Bines, and R. J. Marshall. 1994. Effect of post-cheddaring manufacturing parameters on the meltability and free oil of Mozzarella cheese. J. Soc. Dairy Technol. 47:84-87.
2. Everett, D. W., K. Ding, N. F. Olson, and S. Gunasekaran. 1995. Applications of confocal microscopy to fat globule structure in cheese. Pages 321-330 in Chemistry of Structure/Function Relationships in Cheese. E. L. Malin and M. H. Tunick, eds. Plenum Press, New York, NY.
3. IDF. 1993. Determination of nitrogen content. Rep. No. 20B:1993, IDF, Brussels, Belgium.
4. IDF. 1996. Determination of fat content. Rose-Gottlieb Gravimetric method. Rep. No. ID: 1996, IDF, Brussels, Belgium.
5. Kiely, L. J., P. S. Kindstedt, G. M. Hendricks, J. E. Levis, J. J. Yun, and D. M. Barbano. 1992. Effect of draw pH on the development of curd structure during the manufacture of Mozzarella cheese. Food Struct. 11:217-224.
6. Kindstedt, P. S., and M. R. Guo. 1998. A physico-chemical approach to the structure and function of Mozzarella cheese. Aust. J. Dairy Technol. 53:70-73.
7. Kindstedt, P. S., and J. K. Rippe. 1990. Rapid quantitative test for free oil (oiling off) in melted Mozzarella cheese. J. Dairy Sci. 73:867-873.
8. Kindstedt, P. S., M. Rowney, and P. Roupas. 1999. Technology, biochemistry and functionality of pasta filata/pizza cheese. Pages 193-221 in Technology of Cheesemaking. B. A. Law, ed. Academic Press, Sheffield, UK.
9. McMahon, D. J., C. J. Oberg, and W. McManus. 1993. Functionality of Mozzarella cheese. Aust. J. Dairy Technol. 48:99-104.
10. Mulvaney, S., S. Rong, D. M. Barbano, and J. J. Yun. 1997. Systems analysis of the plasticization and extrusion processing of Mozzarella cheese. J. Dairy Sci. 80:3030-3039.
11. Oberg, C. J., W. R. McManus, and D. J. McMahon. 1993. Microstructure of Mozzarella cheese during manufacture. Food Struct. 12:251-258.
12. Paquet, A., and M. Kalab. 1988. Amino acid composition and structure of cheese baked as a pizza ingredient in conventional and microwave ovens. Food Microstruct. 7:93-103.
13. Renda, A., D. M. Barbano, J. J. Yun, P. S. Kindstedt, and S. J. Mulvaney. 1997. Influence of screw speeds on the mixer at low temperature on characteristics of Mozzarella cheese. J. Dairy Sci. 80:1901-1907.
14. Taneya, S., T. Izutsu, T. Kimura, and T. Shioya. 1992. Structure and rheology of string cheese. Food Struct. 11:61-71.
15. Tunick, M. H. 1994. Effects of homogenization and proteolysis on free oil in Mozzarella cheese. J. Dairy Sci. 77:2487-2493.
16. Yun, J. J., L. J. Kiely, P. S. Kindstedt, and D. M. Barbano. 1993. Mozzarella cheese: impact of milling pH on functional properties. J. Dairy Sci. 76:3639-3647.