Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactose-fermenting 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 degrees 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.
Osaili
Tareq M
TM
Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid 22110, Jordan.
Ayyash
Mutamed M
MM
Al-Nabulsi
Anas A
AA
Shaker
Reyad R
RR
Shah
Nagendra P
NP
D000704:Analysis of Variance; D002611:Cheese / Q000032:analysis*; D004548:Elasticity; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005690:Galactose / Q000378:metabolism*; D006358:Hot Temperature; D008894:Milk Proteins / Q000737:chemistry / Q000378:metabolism*; D014867:Water; D000067816:Whey Proteins
D008894:Milk Proteins; D000067816:Whey Proteins; D014867:Water; D005690:Galactose