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Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification
- Article from:
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Journal of Dairy Science
- Article date:
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January 1, 2003
- Author:
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Copyright informationCopyright American Dairy Science Association Jan 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Nonfat (0% fat), reduced-fat (11% fat), and control (19% fat) mozzarella cheeses were made using direct acidification to test the influence of three levels (0.25X, 1X, and 4X) of coagulant concentration on proteolysis, meltability and rheological properties of cheeses during 60 d of storage at 5 deg C. Changes in meltability, level of intact alpha^sub s1^-casein and beta-casein (by capillary electrophoresis), 12.5% TCA-soluble nitrogen, and complex modulus were measured. There were differences in rate of proteolysis and functional properties as a function of fat content of the cheese, but some of these differences could be attributed to differences in moisture contents of the ...