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Article: Texture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter cultures

TitleTexture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter cultures
Authors
Issue Date2000
Citation
Australian Journal Of Dairy Technology, 2000, v. 55 n. 3, p. 132-138 How to Cite?
AbstractThree batches of mozzarella cheese were prepared using skim milk (< 0.1% fat), each with exopolysaccharide (EPS)-or non-exopolysaccharide (non-EPS)-producing starter cultures consisting of S. thermophilus and L. delbrueckii ssp. bulgaricus. The cheeses were analysed for moisture, protein and fat contents and for texture characteristics such as hardness, cohesiveness, adhesiveness, springiness, chewiness and gumminess. An Instron Universal Testing Machine was used to measure the texture characteristics while the microstructure of the cheeses was examined using a scanning electron microscope. The EPS cheeses showed 1.7% higher moisture content (on total cheese weight) than non-EPS cheeses. Both types of cheeses had similar protein content (∼43%). Most of the texture measurements decreased during storage for both types of cheese; however, adhesiveness at 50% compression increased during storage. Both types of cheese showed similar hardness and springiness values during storage; the EPS cheeses showed lower values of cohesiveness and adhesiveness during storage. The microstructure of the cheeses showed large and small voids representing the location of the serum and fat phases. The starter bacteria were located in serum channels. The exopolysaccharide was in the form of filaments, which extended from the protein matrix, probably as a result of dehydration of the EPS during SEM sample preparation. The EPS was primarily produced by S. thermophilus which was found in abundance, but not L. delbrueckii ssp. bulgaricus. The EPS cheeses were more open and porous compared to the non-EPS cheeses which could have decreased the cohesiveness and adhesiveness of the product.
Persistent Identifierhttp://hdl.handle.net/10722/144347
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorBhaskaracharya, RKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:33Z-
dc.date.available2012-01-20T09:01:33Z-
dc.date.issued2000en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2000, v. 55 n. 3, p. 132-138en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144347-
dc.description.abstractThree batches of mozzarella cheese were prepared using skim milk (< 0.1% fat), each with exopolysaccharide (EPS)-or non-exopolysaccharide (non-EPS)-producing starter cultures consisting of S. thermophilus and L. delbrueckii ssp. bulgaricus. The cheeses were analysed for moisture, protein and fat contents and for texture characteristics such as hardness, cohesiveness, adhesiveness, springiness, chewiness and gumminess. An Instron Universal Testing Machine was used to measure the texture characteristics while the microstructure of the cheeses was examined using a scanning electron microscope. The EPS cheeses showed 1.7% higher moisture content (on total cheese weight) than non-EPS cheeses. Both types of cheeses had similar protein content (∼43%). Most of the texture measurements decreased during storage for both types of cheese; however, adhesiveness at 50% compression increased during storage. Both types of cheese showed similar hardness and springiness values during storage; the EPS cheeses showed lower values of cohesiveness and adhesiveness during storage. The microstructure of the cheeses showed large and small voids representing the location of the serum and fat phases. The starter bacteria were located in serum channels. The exopolysaccharide was in the form of filaments, which extended from the protein matrix, probably as a result of dehydration of the EPS during SEM sample preparation. The EPS was primarily produced by S. thermophilus which was found in abundance, but not L. delbrueckii ssp. bulgaricus. The EPS cheeses were more open and porous compared to the non-EPS cheeses which could have decreased the cohesiveness and adhesiveness of the product.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleTexture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter culturesen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0034358833en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034358833&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume55en_HK
dc.identifier.issue3en_HK
dc.identifier.spage132en_HK
dc.identifier.epage138en_HK
dc.identifier.scopusauthoridBhaskaracharya, RK=6602907698en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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