File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: 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

TitleTextural 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
Authors
KeywordsExopolysaccharide
Fat replacer
Pre-acidification
Issue Date2005
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2005, v. 15 n. 6-9, p. 957-972 How to Cite?
AbstractThe 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. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144448
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.accessioned2012-01-20T09:02:07Z-
dc.date.available2012-01-20T09:02:07Z-
dc.date.issued2005en_HK
dc.identifier.citationInternational Dairy Journal, 2005, v. 15 n. 6-9, p. 957-972en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144448-
dc.description.abstractThe 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. © 2005 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.subjectExopolysaccharideen_HK
dc.subjectFat replaceren_HK
dc.subjectPre-acidificationen_HK
dc.titleTextural 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 starteren_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.2004.09.014en_HK
dc.identifier.scopuseid_2-s2.0-19744364639en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-19744364639&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume15en_HK
dc.identifier.issue6-9en_HK
dc.identifier.spage957en_HK
dc.identifier.epage972en_HK
dc.identifier.isiWOS:000230050800044-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZisu, B=23995881100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats