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Article: Effect of pH and calcium concentration on proteolysis in Mozzarella cheese
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2002
- Author:
CopyrightCopyright American Dairy Science Association Jul 2002. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Low-moisture Mozzarella cheeses (LMMC), varying in calcium content and pH, were made using a starter culture (control; CL) or direct acidification (DA) with lactic acid or lactic acid and glucono-delta-lactone. The pH and calcium concentration significantly affected the type and extent of proteolysis in Mozzarella cheese during the 70-d storage period at 4 deg C. For cheeses with a similar pH, reducing the calcium-to-casein ratio from ~29 to 22 mg/g of protein resulted in marked increases in moisture content and in primary and secondary proteolysis, as indicated by polyacrylamide gel electrophoresis and higher levels of pH 4.6- and 5%-PTA-soluble N. Increasing the pH of DA cheeses ...
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