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Effect of Curd Washing Level on Proteolysis and Functionality of Low‐Moisture Mozzarella Cheese Made with Galactose‐Fermenting Culture
Author(s) -
Osaili Tareq M.,
Ayyash Mutamed M.,
AlNabulsi Anas A.,
Shaker Reyad R.,
Shah Nagendra P.
Publication year - 2010
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.1750-3841.2010.01641.x
Subject(s) - mozzarella cheese , food science , moisture , browning , chemistry , fermentation , proteolysis , galactose , biochemistry , organic chemistry , enzyme
The 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.