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Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage
Author(s) -
Chaves W.H. Viotto,
Grosso C.R.F.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15865.x
Subject(s) - food science , proteolysis , chemistry , starter , mozzarella cheese , warehouse , refrigeration , cheesemaking , diacetyl , biochemistry , mechanical engineering , marketing , engineering , business , enzyme
Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. Thereafter the cheeses were tempered under refrigeration for 1 mo and evaluated weekly. In general, cheeses presented low melting capacity as a result of low levels of proteolysis. This low intensity of proteolysis was probably a function of the destruction of the lactic starter and partial inactivation of the coagulant during stretching of the cheese. Free oil content increased during storage for both treatments, but more in the tempered samples.