Browse > Article
http://dx.doi.org/10.5851/kosfa.2011.31.6.907

The Quality of Mozzarella Cheese Made by Concentrated Milk from Ultrafiltration  

Song, Kwang-Young (Department of Public Health, College of Veterinary Medicine, Konkuk University)
Seo, Kun-Ho (Department of Public Health, College of Veterinary Medicine, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
Han, Song-Ee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Myeong-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Song-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Mok, Bo-Ram (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 907-913 More about this Journal
Abstract
Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.
Keywords
Mozzarella cheese; ultrafiltration; functionality;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
  • Reference
1 Fernandes, A. and Kosikowski, F. V. (1986) Low moisture Mozzarella cheese from whole milk retentates of ultrafiltration. J. Dairy Sci. 69, 2011-2017.   DOI
2 Fox, P. F., Guinee, T. P., Cogan, T. M., and McSweeney, P. L. H. (2000) Fundamentals of cheese science. Aspen Publishers, NY.
3 Garimella Purna, S. K., Prow, L. A., and Metzger, L. E. (2005) Utilization of front-face fluorescence spectroscopy for analysis of process cheese functionality. J. Dairy Sci. 88, 470-477   DOI   ScienceOn
4 Gernigon, G., Piot, M., Beaucher, E., Jeantet, R., and Schuck, P. (2009) Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. J. Dairy Sci. 92, 5371-5377.   DOI   ScienceOn
5 Jameson, G. W. (1990) Cheese with less fat. Aust. J. Dairy Technol. 45, 93-98.
6 Jayaprakasa, H. M., Patel, R. S., and Renner, E. (1993) Application of ultrafiltration technology for production of whey protein concentrate. Proceed. X Nat. Conf. IMS on Recent Trends Membrane Sci.Technol., p. 123.
7 Johnson, M. E. and Olson, N. F. (1985) Nonenzymatic browning of Mozzarella cheese. J. Dairy Sci. 68, 3143-3147.   DOI
8 Joshi, N.S., Muthukumarappan, K., and Dave, R. I. (2004) Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. J. Dairy Sci. 87, 1975-1985   DOI   ScienceOn
9 Rudan, M. A., Barbano, D. M., Yun, J. J., and Kindstedt, P. S. (1999) Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. J. Dairy Sci. 82, 661-672.   DOI   ScienceOn
10 SAS (1996) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA.
11 Shimp, L. A. (1985) Process cheese principles. Food Technol. 39, 63-72.
12 Yun, J. J., Barbano, D. M., and Kindstedt, P. S. (1993a) Mozzarella cheese: impact of milling pH on chemical composition and proteolysis. J. Dairy Sci. 76, 3629-3638.   DOI
13 Smith, C. E., Rosenau, J. R., and Peleg, M. (1980) Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry. J. Food Sci. 45, 142-150.   DOI
14 Tunick, M. H. (1994) Effect of homogenization and proteolysis on free oil in Mozzarella cheese. J. Dairy Sci. 77, 2487-2493.   DOI
15 Turner, K. W., Morris, H. A., and Martley, M. G. (1983) Swiss-type cheese II. The role of thermophilic lactobacilli in sugar fermentation, New Zealand J. Dairy Sci. Technol. 18, 117-123.
16 Yun, J. J., Kiely, L. J., and Kindstedt, P. S. (1993b) Mozzarella cheese: impact of milling pH on functional properties. J. Dairy Sci. 76, 3639-3647.   DOI
17 Yun, J. J., Barbano, D. M., and Kindstedt, P. S. (1993c) Mozzarella cheese: impact of cogulant type on chemical composition and proteolysis. J. Dairy Sci. 76, 3648-3656.   DOI
18 Yun, J. J., Barbano, D. M., Kiely, L. J., and Kindstedt, P. S. (1995) Mozzarella cheese: impact of rod:coccus ratio on composition, proteolysis, and functional properties. J. Dairy Sci. 78, 751-760.   DOI   ScienceOn
19 Kindstedt, P. S. and Rippe, J. K. (1990) Rapid quantitative for free oil (oiling off) in melted Mozzarella cheese. J. Dairy Sci. 73, 867-873.   DOI
20 Kosikowski, F. V. (1982) Cheese and fermented milk foods. 2nd ed, Edwards Brothers Inc., Ann Arbor, MI. pp. 179-212.
21 Nilson, K. M. (1974) Factors affecting meltability of Mozzarella cheese. Proceed. 11th Annu. Marshall Invit. Ital. Cheese Sem., Madison, WI.
22 Laurienzo, P., Malinconico, M., Mazzarella, G., Petitto, F., Piciocchi, N., Stefanile, R., and Volpe, M. G. (2008) Water Buffalo Mozzarella cheese stored in polysaccharide-based gels: Correlation between prolongation of the shelf-life and physicochemical parameters. J. Dairy Sci. 91, 1317-1324.   DOI   ScienceOn
23 Lawrence, R. C., Creamer, L. K., and Gilles, J. (1987) Texture development during cheese ripening. J. Dairy Sci. 70, 1748-1760.   DOI
24 Matzdorf, B., Cuppett, S. L., Keeler, L., and Hutkins, W. (1994) Browning of Mozzarella cheese during high temperature pizza baking. J. Dairy Sci. 77, 2850-2853.   DOI
25 Nilson, K. M. and LaClair, F. A. (1975) Cheese direct salting and automation. Dairy Ice Cream Field 158, 56-60.
26 Oberg, C. J., McManus, W. R., and McMahon, D. J. (1993) Microstructure of Mozzarella cheese during manufacture. Food Structure 12, 251-259.
27 Oberg, C. J., Merrill, R. K., Brown, R. J., and Richardson, G. H. (1992) Effects of freezing, thawing, and shredding on low moisture part-skim Mozzarella cheese. J. Dairy Sci. 75, 1161-1170.   DOI
28 Partridge, J. A. (1980) Effects of prolonged storage of pasteurized milk on the quality and yield of mozzarella cheese. MS thesis, University of Vermont, Burlington, VT.
29 AOAC (1995) Official method of analysis.16th ed, Association of Official Analytical Chemists, Washington, DC.
30 Costabel, L., Pauletti, M. S., and Hynes, E. (2007) Proteolysis in Mozzarella cheeses manufactured by different industrial processes. J. Dairy Sci. 90, 2103-2112.   DOI   ScienceOn
31 Davis, J. G. (1965) Cheese. Vol. 1, Churchill, London, UK, p. 100.