|
|
Article: Understanding the role of calcium in functionality of part skim mozzarella cheese1
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Jun 2003. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The impact of calcium on softening, melting, and flow characteristics of part skim Mozzarella cheese was evaluated. Four cheeses containing different calcium levels (viz. 0.65, 0.48, 0.42, and 0.35%) were manufactured by direct acidification using glucono-[delta]-lactone on four different occasions. Preacidification of milk was done to alter the calcium content of the cheeses. Cheeses were made with uniform composition. Lowering of calcium to 25, 35, and 45% levels increased the melt by 1.4, 2.1, and 2.6 times, respectively, 1 d after manufacture. Low calcium cheeses softened and melted at lower time and temperatures. These cheeses flowed faster and to a greater extent. Higher ...