Premium
Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese
Author(s) -
Dave R.I.,
Sharma P.,
Muthukumarappan K.
Publication year - 2003
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.1365-2621.2003.tb09657.x
Subject(s) - starter , mozzarella cheese , food science , chemistry , chymosin , cheesemaking , viscoelasticity , materials science , composite material , casein
Mozzarella cheeses were made with a single culture (SC) or a mixed culture (MC) using 1x or 6x of cheese coagulants chymosin or Cryphonectria parasitica (CP). Melt area increased only by approximately 80% in cheeses made with SC against 230% in the cheeses made with MC after 30 d of storage. Soluble nitrogen was also higher in MC cheeses as compared to SC cheeses. Both the elastic (G’) and the viscous (G”) modulus decreased with storage. Decrease in both moduli was greater in the MC cheeses at 6× enzyme level compared to SC cheeses at 1× enzyme level. The synergism between coagulating enzyme and starter culture was beneficial, which improved melt and flow of Mozzarella cheese and had profound effects on the viscoelastic properties of Mozzarella cheese.