File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture

TitleEffect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture
Authors
KeywordsCurd washing
Galactose-fermenting
Low-moisture mozzarella cheese
Proteolysis
Issue Date2010
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2010, v. 75 n. 5, p. C406-C412 How to Cite?
AbstractThe 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. © 2010 Institute of Food Technologists®.
Persistent Identifierhttp://hdl.handle.net/10722/144427
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
References

 

DC FieldValueLanguage
dc.contributor.authorOsaili, TMen_HK
dc.contributor.authorAyyash, MMen_HK
dc.contributor.authorAlNabulsi, AAen_HK
dc.contributor.authorShaker, RRen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:00Z-
dc.date.available2012-01-20T09:02:00Z-
dc.date.issued2010en_HK
dc.identifier.citationJournal Of Food Science, 2010, v. 75 n. 5, p. C406-C412en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144427-
dc.description.abstractThe 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. © 2010 Institute of Food Technologists®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectCurd washingen_HK
dc.subjectGalactose-fermentingen_HK
dc.subjectLow-moisture mozzarella cheeseen_HK
dc.subjectProteolysisen_HK
dc.titleEffect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting cultureen_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.doi10.1111/j.1750-3841.2010.01641.xen_HK
dc.identifier.pmid20629860-
dc.identifier.scopuseid_2-s2.0-77956096005en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77956096005&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume75en_HK
dc.identifier.issue5en_HK
dc.identifier.spageC406en_HK
dc.identifier.epageC412en_HK
dc.identifier.eissn1750-3841-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridOsaili, TM=6506040823en_HK
dc.identifier.scopusauthoridAyyash, MM=16202006000en_HK
dc.identifier.scopusauthoridAlNabulsi, AA=6508242627en_HK
dc.identifier.scopusauthoridShaker, RR=7103124899en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats