Influence of Sodium Chloride on Appearance, Functionality, and Protein Arrangements in Nonfat Mozzarelia Cheese

Journal of Dairy Science

Volumn 81, Issue 8, 1998, Pages 2053-2064

  Paulson, Brian M ^a   McMahon, Donald J ^a   Oberg, Craig J ^a,b  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

Author keywords

Direct acid; Mozzarella cheese; Nonfat; Salt

Indexed keywords

EID: 0039827834     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75780-7     Document Type: Article

References (47)

1. Association of Official Analytical Chemists. 1990. Official Methods of Analysis. 15th ed. AOAC, Arlington, VA.
2. Barbano, D. M., J. J. Yun, and P. S. Kindstedt. 1994. Mozzarella cheese making by a stirred curd, no brine procedure. J. Dairy Sci. 77:2687-2694.
3. Barz, E. L., and C. P. Cremer, inventors. 1993. Process of making acceptable Mozzarella cheese without aging. Leprino Foods Co., assignee. US Pat. No. 5,200,216.
4. Breene, W. M., W. V. Price, and C. A. Ernstrom. 1964. Changes in composition of Cheddar cheese curd during manufacture as a guide to cheese making by direct acidification. J. Dairy Sci. 47: 840-848.
5. Breene, W. M., W. V. Price, and C. A. Ernstrom. 1964. Manufacture of pizza cheese without starter. J. Dairy Sci. 47:1173-1180.
6. Cervantes, M. A., D. B. Lund, and N. F. Olson. 1983. Effects of salt concentration and freezing on Mozzarella cheese texture. J. Dairy Sci. 66:204-213.
7. Cooke, P. H., M. H. Tunick, E. L. Malin, P. W. Smith, and V. H. Holsinger. 1995. Electron density patterns in low fat Mozzarella cheeses during refrigerated storage. Pages 311-320 in Chemistry of Structure Function Relationships in Cheese. Plenum Press, New York, NY.
8. Creamer, L. K. 1985. Water absorption by renneted casein micelles. Milchwissenschaft 40:589-591.
9. Du, H. 1994. Microstructural changes in casein micelles during acidification of skim milk. M.S. Thesis, Utah State Univ., Logan.
10. Fernandez, A., and F. V. Kosikowski. 1986. Hot brine stretching and molding of low moisture mozzarella cheese made from retentate-supplemented milks. J. Dairy Sci. 69:2551-2557.
11. Fife, R. L., D. J. McMahon, and C. J. Oberg. 1996. Functionality of low fat Mozzarella cheese. J. Dairy Sci. 79:1903-1910.
12. Geurts, T. J., P. Walstra, and H. Mulder. 1972. Brine composition and the prevention of the defect "soft rind" in cheese. Neth. Milk Dairy J. 26:168-179.
13. Grufferty, M. B., and P. F. Fox. 1985. Effect of added NaCl on some physicochemical properties of milk. Irish J. Food Sci. Technol. 9:1-9.
14. Guinee, T. P., and P. F. Fox. 1993. Salt in cheese: Physical, chemical, and biological aspects. Pages 257-302 in Cheese: Chemistry, Physics, and Microbiology. Vol. 1. P. F. Fox, ed. Chapman & Hall, London, England.
15. Guo, M. R., and P. S. Kindstedt. 1995. Age-related changes in the water phase of Mozzarella cheese. J. Dairy Sci. 78: 2099-2107.
16. Guo, M. R., and P. S. Kindstedt. 1996. Comparison of age-related changes in the expressible serum obtained from brine-salted and unsalted Mozzarella cheese. J. Dairy Sci. 79(Suppl. 1):98.(Abstr).
17. Keller, B., N. F. Olson, and T. R. Richardson. 1973. Mineral retention and rheological properties of Mozzarella cheese made by direct acidification. J. Dairy Sci. 57:174-180.
18. Konstance, R. P., and V. H. Holsinger. 1992. Development of rheological test method for cheese. Food Technol. 1:105-109.
19. Kosikowski, F. V., and V. V. Mistry. 1997. Pages 182-183 in Cheese and Fermented Milk Foods, Vol. 1. Origins and Principles, 3rd ed. F. V. Kosikowski, ed. F. V. Kosikowski, L.L.C., Westport, CT.
20. Larson, W. A., N. F. Olson, C. A. Ernstrom, and W. M. Breene. 1967. Curd-forming techniques for making pizza cheese by direct acidification procedures. J. Dairy Sci. 50:1711-1712.
21. Lelivere, J., and R. C. Lawrence. 1988. Manufacture of cheese from milk concentrated by ultrafiltration. J. Dairy Res. 55: 465-478.
22. Masi, P., and F. Addeo. 1986. An examination of some mechanical properties of a group of Italian cheeses and their relationship to structure and conditions of manufacture. J. Food Eng. 5: 217-229.
23. McMahon, D. J., and R. J. Brown. 1984. Composition, structure, and integrity of casein micelles: a review. J. Dairy Sci. 67: 499-512.
24. McMahon, D. J., C. J. Oberg, and W. McManus. 1993. Functionality of Mozzarella Cheese. Aust. J. Dairy Technol. 48:99-104.
25. McManus, W. R., D. J. McMahon, and C. J. Oberg. 1993. High-resolution scanning electron microscopy of milk products: a new sample preparation procedure. Food Struct. 12:475-482.
26. 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.
27. 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. Technol. 29:721-728.
28. Mistry, V. V., and D. L. Anderson. 1993. Composition and microstructure of commercial full fat and low fat cheeses. Food Struct. 12:259-266.
29. Myers, C. D. 1990. Study of thermodynamics and kinetics of protein stability by thermal analysis. Pages 16-50 in Thermal Analysis of Foods. V. R. Harwalkar and C.-Y. Ma, ed. Elsevier Appl. Sci., London, England.
30. Oberg, C. J., and D. J. McMahon. 1996. Manufacture of fat-free Mozzarella cheese. In Proc. 12th Bienn. Cheese Ind. Conf. Utah State Univ. Logan (unnumbered).
31. Oberg, C. J., W. R. McManus, and D. J. McMahon. 1993. Microstructure of Mozzarella cheese during manufacture. Food Struct. 12:251-258.
32. Oberg, C. J., R. K. Merrill, L. V. Moyes, R. J. Brown, and G. H. Richardson. 1992. Effects of milk-coagulating enzymes on physical properties of Mozzarella cheese. J. Dairy Sci. 75:669-675.
33. Olson, N. F., and W. V. Price. 1958. A melting test for pasteurized process cheese spread. J. Dairy Sci. 41:999-1000.
34. 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. (Cited in Food Sci. Technol. Abstr., 1972. Abstr. No. 72-04-P0447.)
35. 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.
36. Pearce, M. J., and A. G. MacKinlay. 1989. Biochemical aspects of syneresis: a review. J. Dairy Sci. 72:1401-1407.
37. Perry, D. B., D. J. McMahon, and C. J. Oberg. 1997. Effect of exopolysaccharide producing cultures on moisture retention in low fat Mozzarella cheese. J. Dairy Sci. 80:799-805.
38. Ramkumar, C., L. K. Creamer, K. A. Johnston, and R. J. Bennett. 1997. Effect of pH and time on the quantity of readily available water within fresh curd. J. Dairy Res. 64:123-134.
39. Renault, C., E. Gastaldi, A. Lagande, J. L. Cuq, and B. Tarodo de la Fuente. 1997. Mechanisms of syneresis in rennet curd without mechanical treatment. J. Food Sci. 62:907-910.
40. Richardson, G. H., ed. 1985. Page 351 in Standard Methods for the Examination of Dairy Products. 15th ed. Am. Publ. Health Assoc., Washington, DC.
41. Robertson, N. H., A. Dixon, and J. H. Nowers. 1975. The prebrine salting of Gouda cheese. S. Afr. J. Dairy Technol. 7:15-25.
42. SAS® User's Guide: Statistics, Version 6.1 Edition. 1991. SAS Inst., Inc., Cary, NC.
43. Sutherland, B. J. 1974. Control of salt absorption and whey drainage in Cheddar cheese manufacture. Aust. J. Dairy Technol. 29:86-93.
44. United States Department of Agriculture. 1976. Composition of Foods. Dairy and Egg Products. Agric. Handbook No. 8-1. Agric. Res. Serv., USDA, Washington, DC.
45. 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.
46. Van Hooydonk, A.C.M., Hagedoorn, H. G., and J. Boerrigter. 1986. pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 1. Effect of acidification on physico-chemical properties. Neth. Milk Dairy J. 40:281-296.
47. Walstra, P., H.J.M. van Dijk, and T. J. Geurts. 1985. The syneresis of curd. 1. General considerations and literature review. Neth. Milk Dairy J. 39:209-246.