Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture |
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| Authors: | Tareq M Osaili Mutamed M Ayyash Anas A Al-Nabulsi Reyad R Shaker Nagendra P Shah |
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| Affiliation: | Authors Ayyash and Shah are with School of Biomedical and Health Sciences, Victoria Univ., Werribee Campus, PO Box 14428, Victoria 8001, Australia. Authors Osaili, Al-Nabulsi, and Shaker are with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid 22110, Jordan. Direct inquiries to author Ayyash (E-mail: mutamed.ayyash@live.vu.edu.au). |
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| Abstract: | Abstract: 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 °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. |
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| Keywords: | curd washing galactose-fermenting low-moisture mozzarella cheese proteolysis |
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