Articles > Journals > Applied Sciences journals > Journal of Dairy Science articles > November 2006

Article: Improving the Yield of Mozzarella Cheese by Phospholipase Treatment of Milk

Article from:
Journal of Dairy Science
Article date:
November 1, 2006
Author:
Copyright

ABSTRACT

Part-skim Mozzarella cheese was manufactured from milk hydrolyzed with fungal phospholipase A^sup 1^ prior to renneting. The phospholipase treatment reduced fat losses in whey and cooking water and increased cheese yield as a result of improved fat and moisture retention in the cheese curd. The amount of phospholipids in the whey was reduced because of improved retention of lysophospholipids in the cheese curd. Water binding in the fresh curds and young cheeses up to 3 wk of storage was investigated by a 1H nuclear magnetic resonance spin-spin relaxation technique. In the fresh curds, 2 dominant water fractions were present, characterized by average spin-spin relaxation times ...

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