Higher cheese pH resulted in a harder cheese that required longer aging to develop desirable melting characteristics, whereas cheese with lower pH developed desirable melting characteristics more quickly but had a shorter functional shelf life. Thus, cheese pH affected functional characteristics and calcium distribution but did not affect proteolysis rates. Experimentally induced pH differences persisted and significantly affected TPA hardness, apparent viscosity, meltability, and water-soluble calcium throughout 40 d of storage, but did not affect soluble nitrogen changes. Low Moisture Part-Skim and Lite Mozzarella cheese product age and temperature requirements shall comply with the following: Requirement Description Aging Mozzarella cheese shall be aged not less than 5 days and not more than 15 days at 38 to 42 F (3.3 to 5.6 C), unless the mozzarella is manufactured and immediately shredded and frozen. Data were analyzed by ANOVA according to a spilt-plot design. The slabs were vacuum packaged, stored at 4 degrees C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, TPA hardness, springiness and cohesiveness, and meltability on days 17, 29, and 41. The 2nd group was sectioned into 23-mm thick slabs and similarly exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. Samples were vacuum packaged, stored at 4 degrees C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, apparent viscosity, free oil, and water-soluble calcium on days 5, 12, 22, and 40. One group was shredded, subdivided, and exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. Cheese blocks were randomly assigned to 2 groups. Our shredded Italian-style cheeses bring the perfect flavor to your pastas and pizza. On 4 occasions, cultured low-moisture part-skim Mozzarella cheeses were obtained from a commercial producer on the day after manufacture. Low Moisture Part-Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch and Powdered Cellulose (To Prevent Caking), Natamycin (A Natural Mold Inhibitor). This study evaluated the effect of cheese pH on proteolysis, calcium distribution, and functional characteristics of Mozzarella cheese.
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