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Article: Role of microbial exopolysaccharides on moisture retention, texture and functionality of low-fat mozzarella cheeses

TitleRole of microbial exopolysaccharides on moisture retention, texture and functionality of low-fat mozzarella cheeses
Authors
Issue Date2006
Citation
Australian Journal Of Dairy Technology, 2006, v. 61 n. 3, p. 253-260 How to Cite?
AbstractCapsular and ropy microbial exopolysaccharides (EPS) produced by selected strains of Streptococcus thermophilus were used to make low-fat mozzarella cheeses containing 6% fat in a small-scale pilot study. The effects of EPS on moisture retention and textural and functional characteristics were investigated over 28 days of storage at 4°C. Texture profile analysis (TPA), meltability, stretchability, and pizza bake performance were analysed. Control cheeses made with non-EPS strains had the lowest moisture content of 53.77%. Control cheeses exhibited poor meltability and stretchability and greater hardness, springiness and chewiness. Capsular and ropy EPS increased moisture retention in cheeses to 57.17% and 58.39%, respectively, and EPS was isolated from curd at 31.09 mg/g and 51.65 mg/g, respectively. Cheeses made with EPS were softer, showed lower degree of springiness and chewiness and exhibited better stretchability and meltability as compared to control cheeses, although meltability of capsular EPS cheeses was not significantly different to the control (p>0.05). Adhesiveness and cohesiveness were greater in EPS cheeses compared to control cheeses. Adhesiveness of the two types of EPS cheeses was similar, but cohesiveness was greater in ropy-EPS cheeses. Pizza bake performance was poor for all cheeses although those made with EPS showed greater Hunter L-values and lower a-values to signifying less scorching.
Persistent Identifierhttp://hdl.handle.net/10722/144429
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorZisu, Ben_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:01Z-
dc.date.available2012-01-20T09:02:01Z-
dc.date.issued2006en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2006, v. 61 n. 3, p. 253-260en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144429-
dc.description.abstractCapsular and ropy microbial exopolysaccharides (EPS) produced by selected strains of Streptococcus thermophilus were used to make low-fat mozzarella cheeses containing 6% fat in a small-scale pilot study. The effects of EPS on moisture retention and textural and functional characteristics were investigated over 28 days of storage at 4°C. Texture profile analysis (TPA), meltability, stretchability, and pizza bake performance were analysed. Control cheeses made with non-EPS strains had the lowest moisture content of 53.77%. Control cheeses exhibited poor meltability and stretchability and greater hardness, springiness and chewiness. Capsular and ropy EPS increased moisture retention in cheeses to 57.17% and 58.39%, respectively, and EPS was isolated from curd at 31.09 mg/g and 51.65 mg/g, respectively. Cheeses made with EPS were softer, showed lower degree of springiness and chewiness and exhibited better stretchability and meltability as compared to control cheeses, although meltability of capsular EPS cheeses was not significantly different to the control (p>0.05). Adhesiveness and cohesiveness were greater in EPS cheeses compared to control cheeses. Adhesiveness of the two types of EPS cheeses was similar, but cohesiveness was greater in ropy-EPS cheeses. Pizza bake performance was poor for all cheeses although those made with EPS showed greater Hunter L-values and lower a-values to signifying less scorching.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleRole of microbial exopolysaccharides on moisture retention, texture and functionality of low-fat mozzarella cheesesen_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-s2.0-33750703954en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33750703954&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume61en_HK
dc.identifier.issue3en_HK
dc.identifier.spage253en_HK
dc.identifier.epage260en_HK
dc.identifier.scopusauthoridZisu, B=23995881100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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