Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers,pre-acidification and EPS starter |
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| Affiliation: | 1. Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;2. Department of Physics, Faculty of Production Engineering, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;3. Department of Comparative Anatomy and Anthropology, Faculty of Biology and Biotechnology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland;4. Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland;1. Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;2. Fonterra Research and Development Centre, Palmerston North 4442, New Zealand;3. Dairy Technology Division, National Dairy Research Institute, Karnal 132001, Haryana, India;1. ARC Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia;2. Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia |
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| Abstract: | The influence of exopolysaccharides (EPS), pre-acidification and use of two fat replacers, FR1 and FR2, on the textural and functional characteristics of Mozzarella cheeses were studied. Control cheeses made with EPS producing Streptococcus thermophilus 285 had the lowest moisture (52.84%) and yield while hardness and melt properties of these cheeses improved with storage. Addition of FR1 or FR2 and pre-acidification of milk increased the moisture content in cheeses. All cheeses were softer than the control. Cheeses made with FR1 exhibited the greatest stretch and melt; those made with FR2 showed poor stretch and melt. Each cheese showed a unique microstructure prior to, and after the hydration of the protein matrix. The rate of α- and β-casein proteolysis was greater in cheeses made with pre-acidified milk and those having higher moisture content. Pizza bake performance was improved with FR1, but FR2 cheeses had the least favourable bake characteristics. Coating cheese shreds with oil was necessary for adequate browning, melt and flow. |
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