STUDIES ON THE PRODUCTION OF MOZZARELLA CHEESE AND ITS ANALOGUES
AHMED OSAMA ABD EL-SAMIEA EMAM;
Abstract
The aim of this study was conducted to evaluate the functionality of full and reduced fat Mozzarella cheeses, and to evaluate the performance of some dried dairy protein ingredients in both the Mozzarella cheese analogue and processed Mozzarella cheese with regard to the functionality of the final product, and to identify suitable blends to achieve particular desirable functional attributes in cheese. As well as to study the manufacture possibility and quality of either the conventionally made fat-replaced Mozzarella cheese or the fat-replaced analogue one; with emphasis on some rheological, microstructural and chromatic attributes.
To achieve this study, firstly several samples of full fat Mozzarella cheese were collected from small scale factories in El-Giza, El-Minea, Kafrelsheikh and Alexandria governorates, during the period expended from 1/7/2014 to 1/12/2014. Likewise, some packages of large factories’ full fat and light Mozzarella cheese were collected from the local market, during the same period. All samples were in ranges of age from 1-10 days for the 1st group and from 10-20 days for the 2nd group according to their label data. Moreover, cow’s and buffalo’s Mozzarella cheeses were made from standardized milk (3% fat for full fat and 1% fat for low fat) either without pre-acidification or citric pre-acidified to pH 6.3, using 2.5% (w/v) activated YC starter culture. Furthermore, fat was replaced in low fat cow’s Mozzarella cheeses using modified potato starch (MPS) (1.5%), Novagel or xanthan gum (0.25%), Versagel or Maltrin (1.25%). Furthermore, Mozzarella cheese analogues were made using palm oil as a lipid source and dried rennet casein (DRC), sodium caseinate (DSCN), milk protein concentrate (DMPC) or scalded Mozzarella curd (SC) as sources of protein, and the MPS was added as filler to all formulas. Tri-sodium citrate and di-sodium orthophosphate were used as emulsifying salts. Inaddition, miscellaneous types of fat replacers were added individually to the imitation low fat Mozzarella cheese, where carrageenan gum, xanthan gum, guar gum, SGB, Novagel, Maltrin, Slendid or Dairygel was added at a rate of 0.25%, while inulin was added at a rate of 5%, whereas versagel or whey protein concentrate (WPC) was added at rates of 1.25 or 7.765 respectively. The MPS was added to all formulas as a bulking agent to offset the decrease in total solids due to fat replacement. Finally, processed low fat Mozzarella cheeses were made starting from preparing a bulk premix containing DRC, DSCN, DMPC, DWPC or a blend of the foregoing materials mixed with the skim milk powder, MPS, sodium chloride, potassium sorbate, tri-sodium citrate, di-sodium orthophosphate, flavour, and Meyprogen. The shredded mother Mozzarella cheese, lecithin and citric acid were added.
The results of the survey indicated that, significant differences were found in all studied compositional criteria of all samples whether those of small or large scale factories. Although all the 2nd samples were in coincidence with the legal standards, some samples of the 1st group were out of standards. Moreover, significant differences occurred in the counts of lactic acid bacteria (LAB), total bacteria (TBC) as well as yeasts and molds (Y&M). Likewise, chromatic and functional parameters varied considerably among samples.
The buffalo’s cheeses showed significantly high values of DM, protein, FDM, ash, lactose and calcium than those of the cow’s ones. The pre-acidified cheeses were distinguished with high contents of DM, protein and lactose as well as low values of FDM, ash, TA and calcium. Moreover, the low fat cheeses had higher levels of protein, ash, lactose and TA, whereas the full fat ones showed increments in the DM, FDM and calcium levels. The buffalo’s cheeses gained the highest counts of both starter microorganisms and Y&M. Moreover, the pre-acidification did not affect the LAB counts of cheeses but led to decrease their Y&M counts. The buffalo’s cheeses were associated with increments in the values of hardness, cohesiveness, springiness, gumminess and adhesiveness as well as decreased shredding efficiency versus the cow’s ones. Furthermore, the pre-acidification led to increase the hardness, cohesiveness and gumminess, and to decrease the adhesiveness and springiness of cheese, as well as it had no significant effect on cheese shreddability. The low fat cheeses obtained as high shredding efficiency as the full fat ones, moreover the low fat cheeses showed decrements in all determined TPA parameters along the studied cold storage period. The cow’s cheeses showed significant increments in the melt distance, free oil and Hunter b-values versus the buffalo’s ones, as well as decreased Tex, Hunter L and a-values, stretch extension and maximum load. However, the pre-acidification led to increase the Hunter L and a-values, stretch extension and maximum load, and to decrease the melt distance, Tex and Hunter b-values, it had no significant effect on the free oil of cheese. The low fat cheeses were characterized with Hunter L and a-values, and Tex, stretch extension and maximum load higher than those of the full fat ones. the microstructure of the buffalo’s cheese was less porous with more dense protein fibers than the cow’s one. The pre-acidified cheeses showed a combination of many larger channels and smaller pores. The reduction in fat led to obtain the typical microstructure of Mozzarella cheese.
No significant differences occurred among the fat-replaced Mozzarella cheeses either in the ash or calcium levels. The two control and Novagel cheeses were statistically similar toward their high TA contents; moreover, the Versagel and Maltrin cheeses were similar in their lower FDM. The MPS cheese reflectd increased levels of DM, protein and lactose. Furthermore, the xanthan cheese was distinguished with decrements in its DM and protein levels. The full fat control cheese was distinguished with its lowest lactose content. The MPS cheese showed significant increments in the counts of Str. thermophilus and Y&M which was as high as that of the full fat control. The xanthan cheese was characterized with decreased counts of Str. thermophilus and Y&M, while the low fat control cheese had the highest Lb. delbrueckii ssp. bulgaricus count; furthermore the Versagel one had the lowest count of that microorganism. Both the full and low fat controls showed comparatively increments in the cohesiveness degrees and shredding efficiency which was as high as that of both Maltrin and MPS cheeses. The Novagel cheese was characterized with the highest adhesiveness degree and was as low hard as the full fat control one. The MPS cheese reflected significant increments in the degrees of hardness, cohesiveness and gumminess, and showed decrement in its adhesiveness. Furthermore, the lowest hardness, springiness and gumminess were those of low fat control, Maltrin and Novagel cheeses respectively. The full fat control was associated with increments in its free oil and Hunter b-values, moreover the MPS cheese showed increments in its Hunter L and b-values, as well as stretch extension and maximum load, while the highest values of melt distance and Tex were for Novagel and low fat control cheeses respectively. The decrements in the values of melt distance and Tex were aspects for MPS and Novagel cheeses respectively, while Versagel one was characterized with decreased free oil, stretch extension and maximum load. The application of fat replacers led to increase the openness of cheese structure. The Maltrin cheese showed thick gel embedded within the protein matrix of cheese with few hydrated particles of the fat replacer. The MPS cheese contained spherical particles of the fat replacer embedded in the protein matrix; those particles were localized and acted similar to the fat globules.
The full fat cheese analogues were characterized with lower values of protein and TA, and higher values of FDM and ash versus the conventional control ones. Moreover, the highest ash and lactose contents were aspects of the DRC+DSCN+DMPC cheese, while the highest values of DM and sodium were associated with the DSCN cheese. The highest values of calcium and FDM were for DRC and DSCN+SC cheeses respectively, while the lowest values of protein, calcium and sodium were for DRC+SC, DSCN and conventional control cheeses respectively. The control cheese showed increments in the cohesiveness, springiness and shredding efficiency, while other TPA criteria were decreased in that cheese, moreover the DRC cheese was marked by the highest hardness and gumminess, and lowest springiness degrees. Furthermore, all analogue cheeses were statistically similar to each other’s in their low cohesiveness, while the lowest springiness and adhesiveness were aspects of the DRC+DSCN+DMPC cheese. The least shreddable cheese is that of the DSCN. The addition of SC had a positive effect on the shreddability of the DSCN based cheese. The control cheese hade higher free oil and Hunter a-values, and lower Tex, stretch extension and maximum load than those of the analogue cheeses. Moreover, the DRC cheese obtained the highest Tex and stretch maximum load, while its stretch extension was as high as that of the DRC+DSCN+DMPC cheese. The DSCN cheese was characterized by its highest melt distance and L-values, and lowest stretch extension and b-values. Furthermore, the addition of SC led to enhance the colouration and meltability of the DRC based cheese. The analogue cheeses had more uniform protein matrix. In those cheeses the bulk of protein appeared as a matrix, and the fibrous structure could not be noticed. Moreover, the DRC cheeses appeared with wider fat voids and thin protein threads could be seen coating the fat voids, when compared to the DSCN one. Furthermore, incorporating either the DRC or DSCN with SC increased the openness of structure.
To achieve this study, firstly several samples of full fat Mozzarella cheese were collected from small scale factories in El-Giza, El-Minea, Kafrelsheikh and Alexandria governorates, during the period expended from 1/7/2014 to 1/12/2014. Likewise, some packages of large factories’ full fat and light Mozzarella cheese were collected from the local market, during the same period. All samples were in ranges of age from 1-10 days for the 1st group and from 10-20 days for the 2nd group according to their label data. Moreover, cow’s and buffalo’s Mozzarella cheeses were made from standardized milk (3% fat for full fat and 1% fat for low fat) either without pre-acidification or citric pre-acidified to pH 6.3, using 2.5% (w/v) activated YC starter culture. Furthermore, fat was replaced in low fat cow’s Mozzarella cheeses using modified potato starch (MPS) (1.5%), Novagel or xanthan gum (0.25%), Versagel or Maltrin (1.25%). Furthermore, Mozzarella cheese analogues were made using palm oil as a lipid source and dried rennet casein (DRC), sodium caseinate (DSCN), milk protein concentrate (DMPC) or scalded Mozzarella curd (SC) as sources of protein, and the MPS was added as filler to all formulas. Tri-sodium citrate and di-sodium orthophosphate were used as emulsifying salts. Inaddition, miscellaneous types of fat replacers were added individually to the imitation low fat Mozzarella cheese, where carrageenan gum, xanthan gum, guar gum, SGB, Novagel, Maltrin, Slendid or Dairygel was added at a rate of 0.25%, while inulin was added at a rate of 5%, whereas versagel or whey protein concentrate (WPC) was added at rates of 1.25 or 7.765 respectively. The MPS was added to all formulas as a bulking agent to offset the decrease in total solids due to fat replacement. Finally, processed low fat Mozzarella cheeses were made starting from preparing a bulk premix containing DRC, DSCN, DMPC, DWPC or a blend of the foregoing materials mixed with the skim milk powder, MPS, sodium chloride, potassium sorbate, tri-sodium citrate, di-sodium orthophosphate, flavour, and Meyprogen. The shredded mother Mozzarella cheese, lecithin and citric acid were added.
The results of the survey indicated that, significant differences were found in all studied compositional criteria of all samples whether those of small or large scale factories. Although all the 2nd samples were in coincidence with the legal standards, some samples of the 1st group were out of standards. Moreover, significant differences occurred in the counts of lactic acid bacteria (LAB), total bacteria (TBC) as well as yeasts and molds (Y&M). Likewise, chromatic and functional parameters varied considerably among samples.
The buffalo’s cheeses showed significantly high values of DM, protein, FDM, ash, lactose and calcium than those of the cow’s ones. The pre-acidified cheeses were distinguished with high contents of DM, protein and lactose as well as low values of FDM, ash, TA and calcium. Moreover, the low fat cheeses had higher levels of protein, ash, lactose and TA, whereas the full fat ones showed increments in the DM, FDM and calcium levels. The buffalo’s cheeses gained the highest counts of both starter microorganisms and Y&M. Moreover, the pre-acidification did not affect the LAB counts of cheeses but led to decrease their Y&M counts. The buffalo’s cheeses were associated with increments in the values of hardness, cohesiveness, springiness, gumminess and adhesiveness as well as decreased shredding efficiency versus the cow’s ones. Furthermore, the pre-acidification led to increase the hardness, cohesiveness and gumminess, and to decrease the adhesiveness and springiness of cheese, as well as it had no significant effect on cheese shreddability. The low fat cheeses obtained as high shredding efficiency as the full fat ones, moreover the low fat cheeses showed decrements in all determined TPA parameters along the studied cold storage period. The cow’s cheeses showed significant increments in the melt distance, free oil and Hunter b-values versus the buffalo’s ones, as well as decreased Tex, Hunter L and a-values, stretch extension and maximum load. However, the pre-acidification led to increase the Hunter L and a-values, stretch extension and maximum load, and to decrease the melt distance, Tex and Hunter b-values, it had no significant effect on the free oil of cheese. The low fat cheeses were characterized with Hunter L and a-values, and Tex, stretch extension and maximum load higher than those of the full fat ones. the microstructure of the buffalo’s cheese was less porous with more dense protein fibers than the cow’s one. The pre-acidified cheeses showed a combination of many larger channels and smaller pores. The reduction in fat led to obtain the typical microstructure of Mozzarella cheese.
No significant differences occurred among the fat-replaced Mozzarella cheeses either in the ash or calcium levels. The two control and Novagel cheeses were statistically similar toward their high TA contents; moreover, the Versagel and Maltrin cheeses were similar in their lower FDM. The MPS cheese reflectd increased levels of DM, protein and lactose. Furthermore, the xanthan cheese was distinguished with decrements in its DM and protein levels. The full fat control cheese was distinguished with its lowest lactose content. The MPS cheese showed significant increments in the counts of Str. thermophilus and Y&M which was as high as that of the full fat control. The xanthan cheese was characterized with decreased counts of Str. thermophilus and Y&M, while the low fat control cheese had the highest Lb. delbrueckii ssp. bulgaricus count; furthermore the Versagel one had the lowest count of that microorganism. Both the full and low fat controls showed comparatively increments in the cohesiveness degrees and shredding efficiency which was as high as that of both Maltrin and MPS cheeses. The Novagel cheese was characterized with the highest adhesiveness degree and was as low hard as the full fat control one. The MPS cheese reflected significant increments in the degrees of hardness, cohesiveness and gumminess, and showed decrement in its adhesiveness. Furthermore, the lowest hardness, springiness and gumminess were those of low fat control, Maltrin and Novagel cheeses respectively. The full fat control was associated with increments in its free oil and Hunter b-values, moreover the MPS cheese showed increments in its Hunter L and b-values, as well as stretch extension and maximum load, while the highest values of melt distance and Tex were for Novagel and low fat control cheeses respectively. The decrements in the values of melt distance and Tex were aspects for MPS and Novagel cheeses respectively, while Versagel one was characterized with decreased free oil, stretch extension and maximum load. The application of fat replacers led to increase the openness of cheese structure. The Maltrin cheese showed thick gel embedded within the protein matrix of cheese with few hydrated particles of the fat replacer. The MPS cheese contained spherical particles of the fat replacer embedded in the protein matrix; those particles were localized and acted similar to the fat globules.
The full fat cheese analogues were characterized with lower values of protein and TA, and higher values of FDM and ash versus the conventional control ones. Moreover, the highest ash and lactose contents were aspects of the DRC+DSCN+DMPC cheese, while the highest values of DM and sodium were associated with the DSCN cheese. The highest values of calcium and FDM were for DRC and DSCN+SC cheeses respectively, while the lowest values of protein, calcium and sodium were for DRC+SC, DSCN and conventional control cheeses respectively. The control cheese showed increments in the cohesiveness, springiness and shredding efficiency, while other TPA criteria were decreased in that cheese, moreover the DRC cheese was marked by the highest hardness and gumminess, and lowest springiness degrees. Furthermore, all analogue cheeses were statistically similar to each other’s in their low cohesiveness, while the lowest springiness and adhesiveness were aspects of the DRC+DSCN+DMPC cheese. The least shreddable cheese is that of the DSCN. The addition of SC had a positive effect on the shreddability of the DSCN based cheese. The control cheese hade higher free oil and Hunter a-values, and lower Tex, stretch extension and maximum load than those of the analogue cheeses. Moreover, the DRC cheese obtained the highest Tex and stretch maximum load, while its stretch extension was as high as that of the DRC+DSCN+DMPC cheese. The DSCN cheese was characterized by its highest melt distance and L-values, and lowest stretch extension and b-values. Furthermore, the addition of SC led to enhance the colouration and meltability of the DRC based cheese. The analogue cheeses had more uniform protein matrix. In those cheeses the bulk of protein appeared as a matrix, and the fibrous structure could not be noticed. Moreover, the DRC cheeses appeared with wider fat voids and thin protein threads could be seen coating the fat voids, when compared to the DSCN one. Furthermore, incorporating either the DRC or DSCN with SC increased the openness of structure.
Other data
| Title | STUDIES ON THE PRODUCTION OF MOZZARELLA CHEESE AND ITS ANALOGUES | Other Titles | دراسات على إنتاج الجبن الموزاريلا ومشابهاته | Authors | AHMED OSAMA ABD EL-SAMIEA EMAM | Issue Date | 2016 |
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