Mozzarella cheese

ABSTRACT: The effect of freezing low-moisture Mozzarella before ripening on cheese microstructure and its relationship with caseins degradation and viscoelastic properties were analyzed, and results were compared with refrigerated control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly in the samples that were frozen before ripening. Scanning electron microscopy (SEM) showed that freezing modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological tests were performed at 50 °C using oscillatory rheometry G’increased with frequency and was higher for refrigerated than for samples frozen before ripening, at the same ripening times; G’diminished as aging time increased, although more rapidly for the samples frozen before ripening.

Mozzarella di bufala has been rightly described as the White Whale of
American cheesemaking. The attempt to make this cheese in the US has been mostly unsuccessful so far. Yet, this fantastic cheese is regularly consumed on the tables of thousands of Italians each day. This essay will show how the production of mozzarella di bufala campana D.o.p. in Italy is regulated by a thick set of laws and regulations, which contributed to the emerging of this cheese as an iconic food, deservedly considered as one of the miracles of Italian cuisine. These rules arise from the coordinated efforts of a group of producers who managed to overcome some of the constraints associated with the small-scale dimensions of their farms and were thus able to develop a
viable strategy for a niche product that would eventually pay off. The paper  examines, as well, some of the tensions and problems associated with these  developments.

Part of each feasibility study of a food production plant is to make an estimation of the “future” investment  costs in such a plant. In this document, the investment cost estimation method of Zevnik-Buchanan is explained, in 10 consecutive steps. The method, requiring a detailed plant flowsheet, can be executed manually by using graphs. However, calculation is more rapid and much simpler by using the Zevnik-Buchanan Excel worksheet, included in this document. For this worksheet, the Z-B graphs had to be converted into mathematical equations. These equations can be found in the corresponding graphs.
2 worked examples explain the basics of Zevnik-Buchanan's estimation method of plant cost investments: one about a 10 000 tons/year mozzarella factory, the other on a 1150 tons/year whole egg powder plant.
Calculations using the Zevnik-Buchanan graphs and equations are valid for the year 1996. To convert these 1996 figures to future estimated plant costs, the Chemical Engineering Plant Cost Indices (CE Plant Cost Index), from 1980 onward, have been included in Annex 2: both as a graph for easy extrapolation, and as a table.
For reference purposes, the 1986 Bartholomai investment costs of some 40 different food factories are listed in Annex 3.

A microbiological, compositional, biochemical and textural characterisation of the pasta filata Caciocavallo Pugliese cheese during ripening is reported. Fully ripened cheese contained a total of ca. log 8.0cfug−1 mesophilic bacteria and ca. log 6.0cfug−1 presumptive staphylococci, while the number of thermophilic and mesophilic rod and coccus lactic acid bacteria varied during ripening. A two-step RAPD-PCR protocol was used to differentiate

An exopolysaccharide (EPS)-producing Streptococcus thermophilus was used to develop an “all-dairy” ingredient with increased EPS content and greater functionality for dairy applications such as Mozzarella cheese. In laboratory-scale trials, milk protein hydrolysate (MPH), whey protein isolate (WPI) and whey protein hydrolysate (WPH) in reconstituted low-heat skim milk powder (LHSMP) were examined as additional dairy protein sources to increase the production of EPS. WPH supplementation resulted in the greatest EPS production. In batch fermentation, a medium based on LHSMP and WPH, combined with optimum conditions of temperature and pH, was used to obtain maximum production of EPS from S. thermophilus. EPS production was growth associated. The fermented biomass was harvested at the end of the exponential phase and freeze-dried. The reduced viable cell count and the retention of ropiness of the powder from the drying process enabled a higher level of EPS inoculation in a preliminary Mozzarella cheese manufacturing trial.

SUMMARY Mozzarella cheese was made from mixtures of buffaloe's and cow's milk (1:1), buffaloe's and goat's milk (1:1) or cow's and goat's milk (1:1) using only 0.5% yoghurt starter, 0.75% GDL or admixture of 0.25% yoghurt starter + 0.37% GDL. Resultant cheese were examined for chemical, rheological and organoleptic properties when fresh and during storage period at-18°C for 60 days. Results showed that adding GDL to cheese milk increased acidity, TS and fat contents of cheese whey. Addition of 0.75% GDL to cheese milk decreased the yield, TS, fat, TN, ash, salt, calcium and oiling off values of resultant cheese while increased WSN,TVFA and meltability values of the cheese. Mozzarella cheese made from buffaloe‫ۥ‬ s milk mixed with cow‫ۥ‬ s or goat‫ۥ‬ s milk had higher yield, TS, fat, calcium and also oiling off values, on the other hand, lowered acidity, ash, salt, WSN, TVFA and meltability values than that made from cow‫ۥ‬ s and goat‫ۥ‬ s milk mixture. Sensory evaluation showed that Mozzarella cheese made using a mixture of 0.25% yoghurt starter + 0.37% GDL gained the highest scores points for all types of mixed milk treatments.

The effect of the extent and rate of compression and stretching on free oil formation in Mozzarella cheese curd was investigated at 55, 65, and 75 degrees C. Confocal laser scanning microscopy was used to determine the maximum cross-sectional diameter, cross-sectional area, elongation factor (maximum divided by minimum cross-sectional diameter), and circularity of fat globules in the cheese curd at the different temperatures, and after stretching or compression. Free oil was not significantly affected by the rate of biaxial compression from 50 to 2000 mm/min at 65 degrees C, the rate of tensile stretching from 1000 to 2500 mm/min at 60 degrees C, or the extent of biaxial compression from 40 to 80% of the original height at 1000 mm/min and 65 degrees C. Increasing the rate of stretching from 1000 to 2500 mm/min increased the elongation factor from 1.91 to 2.61. Cross-sectional area, maximum diameter, and circularity were not affected by the rate of biaxial compression. The extent of ...

Countries of the Mediterranean area are characterized by production of artisanal cheeses, obtained from goat, sheep, cow and buffalo raw milk. The numbers and species of yeasts in the different cheeses are variable, but some species are more frequently detected than others. Kluyveromyces marxianus, K. lactis with their anamorph, Candida kefir, Debaryomyces hansenii and C. famata, C. colliculosa and C.

Water buffalo Mozzarella di Bufala Campana, a protected designation of origin (PDO) cheese that complies with European Union legislation, has shown potential nutritional value for its conjugated linoleic acid (CLA) content. In the current study, triacylglycerols (TAGs) and fatty acids (FAs) in commercial samples of Mozzarella di Bufala Campana were characterized over a 1-year period. The distribution of TAGs represented

The aim of the present study was to estimate the index and individual responses to selection for milk (MY), fat (FY) and protein (PY) yields for different breeding goals for two commercial buffalo milk production systems in São Paulo State characterized by: 1) all milk pro- duced is sold to the industry (MILK) and 2) all milk produced is used

Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point fraction yielded a larger amount of free oil. The higher melting point fraction yielded a higher viscosity of melted cheese at 60 degrees C. Mozzarella cheese was also manufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, without altering the milk fat composition. Increasing the pro...

A process for manufacture of Mozzarella cheese analogue (MCA) using rennet casein and plastic cream as protein and fat sources respectively was standardized. The formulation comprised of 25% plastic cream (72% fat), 27% rennet casein along with 3% tri-sodium citrate as emulsifying salt, 2% maltodextrin as binder, 0.55% lactic acid as pH regulator, 1% common salt for seasoning, 1% Mozzarella cheese bud as flavouring and 40.4% water. The process involved (a) dissolving the dry mixture of casein, maltodextrin, flavouring and common salt in hot emulsifying salt solution, (b) incorporation of half the quantity of acid solution in casein-maltodextrin dough, followed by addition and emulsification of plastic cream, and (c) addition of remaining half of the acid solution and heating the mass to 80 °C until a plastic cheese mass was obtained. The analogue was shaped in ball form, cooled and packaged in polyethylene bag. The MCA conformed to the PFA requirements for pizza cheese and had all the requisite baking characteristics expected of pizza cheese topping.

The effects of Ca concentration and pH on the compo- sition, microstructural, and functional properties of Mozzarella cheese were studied. Cheeses were made usingastarterculture(control)orbydirectacidification of the milk with lactic acid or lactic acid and glucono- δ-lactone. In each of three trials, four cheeses were pro- duced: a control, CL, and three directly-acidified cheeses, DA1, DA2, and DA3. The cheeses were

An innovative packaging system has been developed, based on natural gels, that has shown the peculiar characteristic to strongly increase the shelf life of water buffalo Mozzarella cheese. To explain the mechanism of action of the gel, measurements of Ca and Na in the cheese and in the storage liquid were carried out, together with pH determination. A correlation has been found between the constant level of Ca and pH in the cheese and the prolongation of nutritional characteristics; in fact, both parameters diminish significantly in the absence of gel. At the same time, the weight of the cheese in gel remained constant for as long as 30 d. Confocal laser microscopy gave direct evidence of the persistent physical structure of proteins and lipids of Mozzarella when stored in gel.

This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chito- san solution was added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4°C for about 10 d and microbial populations as well as the pH were monitored. Results demonstrated that chitosan inhibited the growth of some spoilage microorganisms such as coliforms,

French fries were coated with smoke extract or glucose and mozzarella cheese slices with sodium erythorbate or cellulose with natamyacin at 0 kV and −25 kV. For the first three samples, transfer efficiency was higher for electrostatically coated products. When the same amount of powder on each sample was compared, electrostatically coated samples showed a greater color development and less mold growth