
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
- Author
- Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee
- Organization
- Abstract
- Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, cheeses were obtained from 1 cheese vat on 7 different production dates, at two- to four monthly intervals, over a 1.5 year period; all cheeses were made using a standard recipe. The cheeses were held at 4°C for 0, 1, 2, 4, 8, 16 or 32 d and assayed for composition, primary proteolysis, serum distribution, texture profile analysis, heat-induced changes in viscoelastic behavior, cheese extensibility and melt characteristics. The results demonstrated a substantial increase in serum uptake by the calcium-phosphate para-casein matrix between 1 and 16 d of storage with a concomitant improvement in the functional performance of the cheese. Extending the storage time to 32 d resulted in further changes in the functional quality, concurrent with ongoing increases in protein hydration and primary proteolysis. Differences in the measured characteristics between the cheeses obtained on different sampling occasions were evident. Principal component analysis separated the cheeses based on their variance in functional performance, which was found to be correlated mainly with the calcium content of the cheese. The results indicate that the manufacturing process should be tightly controlled to minimize variation in calcium content, and enhance the quality consistency of the cheese.
- Keywords
- Food Science, Mozzarella cheese, functionality, low-moisture part-skim mozzarella, cheese characteristics, principal component analysis, process variability, AGE-RELATED-CHANGES, RHEOLOGICAL PROPERTIES, RIPENING TEMPERATURE, CHEESE, CALCIUM, CHEDDAR, MICROSTRUCTURE, PROTEOLYSIS, QUALITY, TEXTURE
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8677933
- MLA
- To, Chak Ming, et al. “Seasonal Variations in the Functional Performance of Industrial Low-Moisture Part-Skim Mozzarella over a 1.5-Year Period.” JOURNAL OF DAIRY SCIENCE, vol. 103, no. 12, 2020, pp. 11163–77, doi:10.3168/jds.2020-19047.
- APA
- To, C. M., Vermeir, L., Kerkaert, B., Van Gaver, D., Van der Meeren, P., & Guinee, T. P. (2020). Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period. JOURNAL OF DAIRY SCIENCE, 103(12), 11163–11177. https://doi.org/10.3168/jds.2020-19047
- Chicago author-date
- To, Chak Ming, Lien Vermeir, Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren, and Timothy P. Guinee. 2020. “Seasonal Variations in the Functional Performance of Industrial Low-Moisture Part-Skim Mozzarella over a 1.5-Year Period.” JOURNAL OF DAIRY SCIENCE 103 (12): 11163–77. https://doi.org/10.3168/jds.2020-19047.
- Chicago author-date (all authors)
- To, Chak Ming, Lien Vermeir, Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren, and Timothy P. Guinee. 2020. “Seasonal Variations in the Functional Performance of Industrial Low-Moisture Part-Skim Mozzarella over a 1.5-Year Period.” JOURNAL OF DAIRY SCIENCE 103 (12): 11163–11177. doi:10.3168/jds.2020-19047.
- Vancouver
- 1.To CM, Vermeir L, Kerkaert B, Van Gaver D, Van der Meeren P, Guinee TP. Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period. JOURNAL OF DAIRY SCIENCE. 2020;103(12):11163–77.
- IEEE
- [1]C. M. To, L. Vermeir, B. Kerkaert, D. Van Gaver, P. Van der Meeren, and T. P. Guinee, “Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period,” JOURNAL OF DAIRY SCIENCE, vol. 103, no. 12, pp. 11163–11177, 2020.
@article{8677933, abstract = {{Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, cheeses were obtained from 1 cheese vat on 7 different production dates, at two- to four monthly intervals, over a 1.5 year period; all cheeses were made using a standard recipe. The cheeses were held at 4°C for 0, 1, 2, 4, 8, 16 or 32 d and assayed for composition, primary proteolysis, serum distribution, texture profile analysis, heat-induced changes in viscoelastic behavior, cheese extensibility and melt characteristics. The results demonstrated a substantial increase in serum uptake by the calcium-phosphate para-casein matrix between 1 and 16 d of storage with a concomitant improvement in the functional performance of the cheese. Extending the storage time to 32 d resulted in further changes in the functional quality, concurrent with ongoing increases in protein hydration and primary proteolysis. Differences in the measured characteristics between the cheeses obtained on different sampling occasions were evident. Principal component analysis separated the cheeses based on their variance in functional performance, which was found to be correlated mainly with the calcium content of the cheese. The results indicate that the manufacturing process should be tightly controlled to minimize variation in calcium content, and enhance the quality consistency of the cheese.}}, author = {{To, Chak Ming and Vermeir, Lien and Kerkaert, Barbara and Van Gaver, Dirk and Van der Meeren, Paul and Guinee, Timothy P.}}, issn = {{0022-0302}}, journal = {{JOURNAL OF DAIRY SCIENCE}}, keywords = {{Food Science,Mozzarella cheese,functionality,low-moisture part-skim mozzarella,cheese characteristics,principal component analysis,process variability,AGE-RELATED-CHANGES,RHEOLOGICAL PROPERTIES,RIPENING TEMPERATURE,CHEESE,CALCIUM,CHEDDAR,MICROSTRUCTURE,PROTEOLYSIS,QUALITY,TEXTURE}}, language = {{eng}}, number = {{12}}, pages = {{11163--11177}}, title = {{Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period}}, url = {{http://doi.org/10.3168/jds.2020-19047}}, volume = {{103}}, year = {{2020}}, }
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