title: Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
abstract: The effect of calcium reduction (as a result of milk preacidification) on post-melt chewiness and whiteness of low fat Mozzarella cheese was determined. Four vats (230 kg of milk per vat) of cheese were made in 1 d using no preacidification (control), preacidification pH 6.0 and pH 5.8 with acetic acid, and preacidification to pH 5.8 with citric acid. Cheese manufacture was repeated on four different days using a randomized complete block design. The total calcium content and the water-insoluble calcium content of the cheese were lower in the cheeses made from preacidified milks. The amount of water-soluble and water-insoluble calcium changed during refrigerated storage, as did pH. The post-melt chewiness and whiteness of low fat Mozzarella cheese were affected by milk preacidification. The largest level of calcium reduction and modification in post-melt chewiness and whiteness occurred in the pH 5.8 citric treatment. Multiple regression analysis of post-melt chewiness and cheese whiteness at 38 degrees C after heating and cooling indicated that both water-insoluble calcium and proteolysis were strongly associated with changes in the post-melt chewiness and whiteness of low fat Mozzarella cheese. High levels of proteolysis and low levels of water-insoluble calcium were associated with decreased post-melt chewiness and whiteness of low fat Mozzarella cheese.
authors: Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors: L E
authors: LE
authors: Metzger
authors: D M
authors: DM
authors: Barbano
authors: P S
authors: PS
authors: Kindstedt
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000818:Animals; D002118:Calcium / Q000494:pharmacology*; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D019343:Citric Acid / Q000494:pharmacology; D005223:Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D012034:Refrigeration; D012995:Solubility; D013997:Time Factors
chemical_list: D005223:Fats; D019343:Citric Acid; D019342:Acetic Acid; D002118:Calcium