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Effect of Curd Washing Level on Proteolysis and Functionality of low moisture mozzarella cheese made with Galactose-Fermenting Culture

Osaili, Tareq and Shah, Nagendra P and Ayyash, Mutamed M and Shaker, Reyad (2010) Effect of Curd Washing Level on Proteolysis and Functionality of low moisture mozzarella cheese made with Galactose-Fermenting Culture. Journal of Food Science, 75 (5). C406-C412. ISSN 0022-1147

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Abstract

The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactosefermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 ◦C and the influence of curd washing on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis, meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those with control or 10%. L∗-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during storage.

Item Type: Article
Uncontrolled Keywords: ResPubID19757, curd washing, galactose-fermenting, low-moisture mozzarella cheese, proteolysis
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
Depositing User: VUIR
Date Deposited: 03 Nov 2011 01:46
Last Modified: 26 Jan 2015 22:12
URI: http://vuir.vu.edu.au/id/eprint/7413
DOI: 10.1111/j.1750-3841.2010.01641.x
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Citations in Scopus: 3 - View on Scopus

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