Effects of milk somatic cell count on physical and chemical characteristics of mozzarella cheese

食品科学 化学 干物质 脂解 奶酪制作 马苏里拉奶酪 酪蛋白 凝乳酶 开胃菜 咀嚼度 分离 发酵剂 成熟 脂肪球 体细胞计数 干酪成熟 乳脂 动物科学 生物 生物化学 乳酸 冰崩解 哺乳期 亚麻籽油 细菌 脂肪组织 怀孕 遗传学
作者
Evelise Andreatta,Andrezza Maria Fernandes,Marcos Veiga dos Santos,César Gonçalves de Lima,Camila Mussarelli,Marina Célia Marques,Carlos Augusto Fernandes de Oliveira
出处
期刊:Australian Journal of Dairy Technology 卷期号:62 (3): 166-170 被引量:32
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摘要

The aim of the present study was to investigate the physical and chemical characteristics of mozzarella cheese manufactured from cows milk containing somatic cell counts (SCC) at low ( 800,000 cells/mL) levels. Cheeses were manufactured according to the following sequence: milk pasteurisation (65°C, 30 min), inoculation with starter culture (3%) and calcium chloride, followed by mixing and incubation (34°C, 60 min), addition of rennet, mixing and incubation (34°C, 35 min). The coagulum was cut, drained and stored (4°C, 12-16 h, until pH 5.2). Next, the curd was stretched and kneaded (80-85°C, 5 min), salted in brine (20°B, 20 h) at 10°C and dried (5°C, 48 h). The cheeses were vacuum packed in plastic bags and stored at 4°C for 30 days. Cheese samples were analysed on days 2, 9, 16, 23 and 30 after production. Analyses in cheese included titratable acidity, pH, dry matter, fat dry matter, ash, total protein, casein, extent and depth of proteolysis, lipolysis (expressed as free fatty acids, FFA) and instrumental texture parameters (hardness, springiness an chewiness). SCC in milk did not affect (p>0.05) the yield and the physical parameters of mozzarella cheese over 30 days of storage. However, the total protein and casein decreased, and the FFA content increased in cheese manufactured from high SCC milk (p 800,000 cells/mL) in order to avoid protein losses and a higher lipolysis ratio in the cheese during 30 days of storage.
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