title: Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
abstract: In this study, the effects of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk during storage were investigated. Four cheese samples were manufactured using starter culture at different whey pH values [(A) 6.2, (B) 5.9, (C) 5.6, and (D) 5.3] and analyzed on the 1st, 28th, and 56th day. Ash, calcium, and phosphorus concentrations decreased as the whey pH at drainage was lowered. Cheese yield and calcium recovery were the highest in D cheeses. During storage, expressible serum levels decreased and nonexpressible serum levels increased, indicating an increase in the water holding capacity of the cheeses. Reducing the calcium content of cheeses increased meltability values, but an overly low calcium level (D cheeses) had an adverse effect on the meltability. The melting properties of cheese samples, except D cheeses, were improved with aging. A cheeses were the hardest and D cheeses the softest throughout storage. The 1st day sensory evaluations revealed that C and D cheeses were preferred and that A cheeses were not. All sensory properties of A cheeses were improved with storage. D cheeses were rated inferior to the others at the end of the storage time.
authors.affiliation: Food Engineering Department, Engineering College, Ondokuz Mayis University, 55139 Samsun, Turkey. fyazici@omu.edu.tr
authors.forename: Fehmi
authors.initials: F
authors.lastname: Yazici
authors.forename: Cagim
authors.initials: C
authors.lastname: Akbulut
mesh_terms: D000818:Animals; D002020:Buffaloes; D002136:Calcium, Dietary / Q000032:analysis; D002611:Cheese / Q000032:analysis* / Q000592:standards; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D016226:Phosphorus, Dietary / Q000032:analysis; D012212:Rheology; D012995:Solubility; D013649:Taste; D013997:Time Factors; D000067816:Whey Proteins
chemical_list: D002136:Calcium, Dietary; D008894:Milk Proteins; D016226:Phosphorus, Dietary; D000067816:Whey Proteins