The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 71-80

  Colín Cruz, Maria de Los Ángeles ^a   Dublán García, Octavio ^a   Espinoza Ortega, Angélica ^a   Dominguez Lopez, Aurelio ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

Author keywords

Light microscopy; Microstructure; Oaxaca cheese; Pasta filata; SEM

Indexed keywords

EID: 84855500987     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00735.x     Document Type: Article

References (41)

1. Agarwal S, Powers J R, Swanson B G, Chen S and Clark S (2006) Cheese pH, proteinconcentration and formation of calcium lactate crystals. Journal of Dairy Science 89 4144-4155.
2. Aguilar-Uscanga B R, Montero-Lagunes M, De la Cruz J, Solís-Pacheco J R and García H S (2006) Uso de suero fermentado para reducir el tiempo de acidificación del queso Oaxaca. Agrociencia 40 569-575.
3. AOAC (1990) Official Methods of Analysis, 920.123, 15th edn, Vol. II. Association of Official Analytical Chemists, Washington, DC: AOAC.
4. Caro I, Soto S, Franco J, Meza-Nieto M, Alfaro-Rodríguez R H and Mateo J (2011) Composition, yield and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate. Journal of Dairy Science 94 580-588.
5. Everett D W and Auty M A E (2008) Cheese structure and current methods of analysis. International Dairy Journal 18 759-773.
6. Guinee T P, Feeney E P, Auty M A E and Fox P F (2002) Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese. Journal of Dairy Science 85 1655-1669.
7. James B (2009) Advances in "wet" electron microscopy techniques and their application to the study of food structure. Trends in Food Science and Technology 20 114-124.
8. Joshi N S, Muthukumarappan K and Dave R I (2004) Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. Journal of Dairy Science 87 1975-1985.
9. Kaláb M (1977) Milk gel structure. VI. Cheese texture and microstructure. Milchwissenschaft (Milk Science International) 32 449-458.
10. Kiely L J, Kindstedt P S, Hendricks G M, Levis J E, Yun J J and Barbano D M (1992) Effect of draw pH on the development of curd structure during the manufacture of Mozzarella cheese. Food Structure 11 217-224.
11. Kiely L J, Kindstedt P S, Hendricks G M, Levis J E, Yun J J and Barbano D M (1993) Age related changes in the microstructure of Mozzarella cheese. Food Structure 12 13-20.
12. Kindstedt P S and Guo M R (1997) Recent developments in the science and technology on pizza cheese. The Australian Journal of Dairy Technology 52 41-43.
13. Ko S and Gunasekaran S (2007) Error correction of confocal microscopy images for in situ food microstructure evaluation. Journal of Food Engineering 79 935-944.
14. Kosikowski F V (1982) Cheese and Fermented Milk Foods. Brooktandale, New York: F.V. Kosikowski and Associates.
15. Kuo M-I and Gunasekaran S (2009) Effect of freezing and frozen storage on microstructure of Mozzarella and pizza cheeses. Food Science and Technology 42 9-16.
16. Lawrence R C, Creamer L K and Gilles J (1987) Texture development during cheese ripening. Journal of Dairy Science 70 1748-1760.
17. Lucey J A and Fox P F (1993) Importance of calcium and phosphate in cheese manufacture: a review. Journal of Dairy Science 76 1714-1724.
18. M de Oca-Flores E, Castelán-Ortega O, Estrada-Flores J and Espinoza-Ortega A (2009) Oaxaca Cheese: manufacture process and physicochemical characteristics. International Journal of Dairy Technology 62 535-540.
19. McMahon D J and Oberg C J (1998) Influence of fat, moisture and salt on functional properties of Mozzarella cheese. The Australian Journal of Dairy Technology 53 98-101.
20. McMahon D J, Oberg C J and McManus W (1993) Functionality of Mozzarella cheese. The Australian Journal of Dairy Technology 48 99-104.
21. McMahon D J, Alleyne M C, Fife R L and Oberg C J (1996) Use of fat replacers in low fat Mozzarella cheese. Journal of Dairy Science 79 1911-1921.
22. McMahon D J, Fife R L and Oberg C J (1999) Water partitioning in Mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science 82 1361-1369.
23. McMahon D J, Paulson B and Oberg C J (2005) Influence of calcium, pH and moisture on protein matrix structure and functionality in direct acidified nonfat Mozzarella cheese. Journal of Dairy Science 88 3754-3763.
24. Mehmetak M and Gunasekaran S (1997) Anisotropy in tensile properties of Mozzarella cheese. Journal of Food Science 62 1031-1033.
25. Merril R K, Oberg C J, McManus W R, Kálab M and McMahon D J (1996) Microstructure and physical properties of a reduced fat Mozzarella cheese made using Lactobacillus casei ssp. caseiadjunt culture. Lebensmittel Wissenchaft und Technologie 29 721-728.
26. Metzger L E, Barbano D M, Rudan M A and Kindstedt P S (2000) Effect of milk preacidification on low fat Mozzarella cheese. I. Composition and yield. Journal of Dairy Science 83 648-658.
27. Metzger L E, Barbano D M, Kindstedt P S and Guo M R (2001) Effect of milk preacidification on law fat Mozzarella cheese: II. Chemical and Functional properties during storage. Journal of Dairy Science 84 1348-1356.
28. Mistry V V and Anderson D L (1993) Composition and microstructure of commercial full-fat and low-fat cheeses. Food Structure 12 259-266.
29. Noronha N, Duggan E, Ziegler G R, Stapleton J J, O'Riordan E D and O'Sullivan M (2008) Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses. Food Research International 41 472-479.
30. Oberg C J, McManus W R and McMahon D J (1993) Microstructure of Mozzarella cheese during manufacture. Food Structure 12 251-258.
31. Pastorino A L, Ricks N P, Hansen C L and McMahon D C (2003) Effect of calcium and water injection on structure-function relationship of cheese. Journal of Dairy Science 86 105-113.
32. Paulson B M, McMahon D J and Oberg C J (1998) Influence of sodium chloride on appearance, functionality and protein arrangement in nonfat Mozzarella cheese. Journal of Dairy Science 81 2053-2064.
33. Rajbhandari P and Kindstedt P S (2008) Characterization of calcium lactate crystals on Cheddar cheese by image analysis. Journal of Dairy Science 91 2190-2195.
34. Ribero G G, Rubiolo A C and Zorrilla S E (2009) Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage. Journal of Food Engineering 91 516-520.
35. Richardson G H (1985) Standard Methods for the Examination of Dairy Products, 15th edn, pp. 351, 377. American Public Health Association. Washington DC: APHA.
36. Rowney M K, Roupas P, Hickey M W and Everett D W (2003) The effect of compression, stretching and cooking temperature on free oil formation in Mozzarella curd. Journal of Dairy Science 86 449-456.
37. SIAP (2009) Boletín de leche. Julio-septiembre, Servicio de Información Agroalimentaria y Pesquera, pp. 20. [Internet document] URL. Accessed 04/10/2011.
38. Taneya S, Izutsu T, Kimura T and Shioya T (1992) Structure and rheology of string cheese. Food Structure 11 61-71.
39. United States Department of Agriculture (2010) National Agricultural Statistics Service. Statistics Division/Livestock Branch. [Internet document] URL. Accessed 04/10/2011.
40. Villegas de Gante A (2004) Dos famosos quesos de pasta hilada: el Oaxaca y el Mozzarella. Carnilac Industrial 5 21-31.
41. Yu C-H and Gunasekaran S (2005) A system analysis of pasta filata process during Mozzarella cheese making. Journal of Food Engineering 69 399-408.