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

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Osaili, Tareq, Shah, Nagendra P, 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

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.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/7413
DOI https://doi.org/10.1111/j.1750-3841.2010.01641.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-...
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Current > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID19757, curd washing, galactose-fermenting, low-moisture mozzarella cheese, proteolysis
Citations in Scopus 4 - View on Scopus
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