Effects of changes in the distribution of soluble and insoluble calcium on Mozzarella cheese.
Year: 2009
Type: article
Abstract: Preacidification was used to alter the distribution of calcium between the soluble and insoluble states in cheese milk used for the manufacture of Mozzarella cheese. The pH of cheese milk was adjusted by the addition of citric acid to pH 6.59 (CL, citric acid-free), pH 6.46 (PA1), pH 6.25 (PA2), and pH 6.05 (PA3). With the decrease in pH, the proportion of insoluble calcium to total calcium in the cheese milk decreased from 69.3% for CL to 66.9,63.6, and 54.1 % for PA1, PA2, and PA3, respectively. The proportions of insoluble calcium in the final cheeses were 77.9, 76.0, 68.9, and 58.0 %, in CL, PA1, PA2, and PA3 cheeses, respectively. Preacidification resulted in an increase in cheese moisture content due to the shorter production time and the impact of preacidification on gelation/curd syneresis. Cheese made from preacidified milk reduced hardness and increased meltability probably due to the increased cheese moisture content, reduction in total calcium content and decrease in the proportion of insoluble calcium, which resulted in a decrease in casein-casein interactions. These results indicate that preacidification can be used to produce Mozzarella cheese with specific levels of total and insoluble calcium.
Authors: R. Mizuno, Tetsuo Matsuda, J.A. Lucey, Nobuo Ichihashi
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W255950298