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) |
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. |
![]() |