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Article: Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures

TitleTexture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures
Authors
KeywordsCapsular
Exopolysaccharide
Low fat
Mozzarella
Pre-acidification
Ropy
Texture
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2007, v. 17 n. 8, p. 985-997 How to Cite?
AbstractLow-fat Mozzarella cheeses containing 6% fat were made by pre-acidification of milk with citric acid to pH 6.1 and using encapsulated ropy or non-ropy exopolysaccharide (EPS) producing Streptococcus thermophilus. Moisture retention, changes in texture profile analysis (TPA), meltability and stretchability of cheese, and changes in colour, surface scorching and shred fusion were analysed after baking over 90 days (d). Control cheeses and those made from pre-acidified milk without EPS cultures had the lowest moisture content at 54.84% and 55.28%, respectively. Control cheeses were hardest and their meltability and stretchability were initially low. Hardness was reduced and the melt and stretch distances increased with time. When baked, control cheeses showed incomplete shred fusion. Pre-acidification reduced hardness and increased meltability. Capsular- and ropy-EPS were quantified at 30.42 and 30.55 mg g-1 of cheese, respectively, and increased moisture retention in pre-acidified cheese to 56.67% and 56.21%, respectively. These cheeses were softer and exhibited lower springiness. Greater meltability was observed initially but became similar to control cheeses after 90 d of storage. When baked after 45 d of storage, cheeses containing EPS producing cultures showed improved shred fusion, meltability and a reduction in surface scorching. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144415
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZisu, Ben_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:56Z-
dc.date.available2012-01-20T09:01:56Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Dairy Journal, 2007, v. 17 n. 8, p. 985-997en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144415-
dc.description.abstractLow-fat Mozzarella cheeses containing 6% fat were made by pre-acidification of milk with citric acid to pH 6.1 and using encapsulated ropy or non-ropy exopolysaccharide (EPS) producing Streptococcus thermophilus. Moisture retention, changes in texture profile analysis (TPA), meltability and stretchability of cheese, and changes in colour, surface scorching and shred fusion were analysed after baking over 90 days (d). Control cheeses and those made from pre-acidified milk without EPS cultures had the lowest moisture content at 54.84% and 55.28%, respectively. Control cheeses were hardest and their meltability and stretchability were initially low. Hardness was reduced and the melt and stretch distances increased with time. When baked, control cheeses showed incomplete shred fusion. Pre-acidification reduced hardness and increased meltability. Capsular- and ropy-EPS were quantified at 30.42 and 30.55 mg g-1 of cheese, respectively, and increased moisture retention in pre-acidified cheese to 56.67% and 56.21%, respectively. These cheeses were softer and exhibited lower springiness. Greater meltability was observed initially but became similar to control cheeses after 90 d of storage. When baked after 45 d of storage, cheeses containing EPS producing cultures showed improved shred fusion, meltability and a reduction in surface scorching. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectCapsularen_HK
dc.subjectExopolysaccharideen_HK
dc.subjectLow faten_HK
dc.subjectMozzarellaen_HK
dc.subjectPre-acidificationen_HK
dc.subjectRopyen_HK
dc.subjectTextureen_HK
dc.titleTexture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing 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.doi10.1016/j.idairyj.2006.10.007en_HK
dc.identifier.scopuseid_2-s2.0-34047246140en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34047246140&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume17en_HK
dc.identifier.issue8en_HK
dc.identifier.spage985en_HK
dc.identifier.epage997en_HK
dc.identifier.isiWOS:000246870800015-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZisu, B=23995881100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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