
Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella
- Author
- Chak Ming To (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Tim Guinee
- Organization
- Abstract
- Ca solubilization plays a crucial role in regulating the functional properties of low-moisture part-skim (LMPS) mozzarella. In order to control the extent of Ca solubilization during cheese-making, commercial manufacturers may use direct acidification techniques to lower the pH of the starting milk. Research to date on the properties of LMPS mozzarella has mainly reported on the effects of milk pre-acidification using liquid or powdered acidulants. To our knowledge ,the use of a gaseous acidulant has not yet been investigated. Our study evaluates the effects of milk pre-acidification to pH 6.2 using CO2 on the functional properties of LMPS mozzarella after 2, 4, 8, 15 or 30 d of storage at 4°C, and compares the findings with both control cheeses and cheeses produced from milk pre-acidified to pH 6.2 or pH 5.8 using lactic acid. The cheeses were assayed for composition, primary proteolysis, and functional characteristics. Milk pre-acidification with CO2 resulted in reduced Ca-cheeses with similar dry matter and fat-in-dry matter to those of the control. In contrast, cheeses produced from milk pre-acidified with lactic acid had the lowest contents of dry matter or Ca, and exhibited the largest improvement in functional quality. A linear model, however, revealed that the melting and extensibility characteristics of the cheese were predominantly affected by changes in Ca. Overall, cheeses produced from pre-acidified milk were lower in Ca, exhibited a reduced melting point, and required less work to extend to a height of 38 cm after heating when compared to the control. The results therefore suggest that commercial manufacturers may consider milk pre-acidification using CO2 in order to produce mozzarella with different points of variation.
- Keywords
- Low-moisture part-skim Mozzarella, carbonification, cheese functionality
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8733932
- MLA
- To, Chak Ming, et al. “Effects of Milk Pre-Acidification Using CO2 or Lactic Acid on the Storage-Related Properties of Low-Moisture Part-Skim Mozzarella.” NIZO Dairy Conference, 12th, Abstracts, 2021.
- APA
- To, C. M., Kerkaert, B., Van Gaver, D., Van der Meeren, P., & Guinee, T. (2021). Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella. NIZO Dairy Conference, 12th, Abstracts. Presented at the 12th NIZO Dairy Conference Innovations in Dairy Ingredients, Online.
- Chicago author-date
- To, Chak Ming, Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren, and Tim Guinee. 2021. “Effects of Milk Pre-Acidification Using CO2 or Lactic Acid on the Storage-Related Properties of Low-Moisture Part-Skim Mozzarella.” In NIZO Dairy Conference, 12th, Abstracts.
- Chicago author-date (all authors)
- To, Chak Ming, Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren, and Tim Guinee. 2021. “Effects of Milk Pre-Acidification Using CO2 or Lactic Acid on the Storage-Related Properties of Low-Moisture Part-Skim Mozzarella.” In NIZO Dairy Conference, 12th, Abstracts.
- Vancouver
- 1.To CM, Kerkaert B, Van Gaver D, Van der Meeren P, Guinee T. Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella. In: NIZO Dairy Conference, 12th, Abstracts. 2021.
- IEEE
- [1]C. M. To, B. Kerkaert, D. Van Gaver, P. Van der Meeren, and T. Guinee, “Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella,” in NIZO Dairy Conference, 12th, Abstracts, Online, 2021.
@inproceedings{8733932, abstract = {{Ca solubilization plays a crucial role in regulating the functional properties of low-moisture part-skim (LMPS) mozzarella. In order to control the extent of Ca solubilization during cheese-making, commercial manufacturers may use direct acidification techniques to lower the pH of the starting milk. Research to date on the properties of LMPS mozzarella has mainly reported on the effects of milk pre-acidification using liquid or powdered acidulants. To our knowledge ,the use of a gaseous acidulant has not yet been investigated. Our study evaluates the effects of milk pre-acidification to pH 6.2 using CO2 on the functional properties of LMPS mozzarella after 2, 4, 8, 15 or 30 d of storage at 4°C, and compares the findings with both control cheeses and cheeses produced from milk pre-acidified to pH 6.2 or pH 5.8 using lactic acid. The cheeses were assayed for composition, primary proteolysis, and functional characteristics. Milk pre-acidification with CO2 resulted in reduced Ca-cheeses with similar dry matter and fat-in-dry matter to those of the control. In contrast, cheeses produced from milk pre-acidified with lactic acid had the lowest contents of dry matter or Ca, and exhibited the largest improvement in functional quality. A linear model, however, revealed that the melting and extensibility characteristics of the cheese were predominantly affected by changes in Ca. Overall, cheeses produced from pre-acidified milk were lower in Ca, exhibited a reduced melting point, and required less work to extend to a height of 38 cm after heating when compared to the control. The results therefore suggest that commercial manufacturers may consider milk pre-acidification using CO2 in order to produce mozzarella with different points of variation.}}, author = {{To, Chak Ming and Kerkaert, Barbara and Van Gaver, Dirk and Van der Meeren, Paul and Guinee, Tim}}, booktitle = {{NIZO Dairy Conference, 12th, Abstracts}}, keywords = {{Low-moisture part-skim Mozzarella,carbonification,cheese functionality}}, language = {{eng}}, location = {{Online}}, title = {{Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella}}, url = {{https://youtu.be/0qV5kJcCldc}}, year = {{2021}}, }