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Cited by 93Proteins in Food SystemsAdvanced Scientific Research MethodsFood and Agricultural Sciences

Effect of milk preacidification on low fat Mozzarella cheese: II. Chemical and functional properties during storage

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Metzger, L.E., Barbano, D.M., Kindstedt, P.S., Guo, M.R.·2001·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(01)70165-8
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Abstract

The effect of milk preacidification on cheese manufacturing, chemical properties, and functional properties of low fat Mozzarella cheese was determined. Four vats of cheese were made in 1 d using no preacidification (control), preacidification to pH 6.0 and pH 5.8 with acetic acid, and preacidification to pH 5.8 with citric acid. This process was replicated four times. Modifications in the typical Mozzarella manufacturing procedures were necessary to accommodate milk preacidification. The chemical composition of the cheeses was similar among the treatments, except the calcium content and calcium as a percentage of protein were lower in the preacidified treatments. During refrigerated storage, the chemical and functional properties of low fat Mozzarella were affected the most by milk preacidification to pH 5.8 with citric acid. The amount of expressible serum, unmelted cheese whiteness, initial unmelted hardness, and initial apparent viscosity were lower with preacidification. The reduction in initial unmelted cheese hardness and initial apparent viscosity in the pH 5.8 citric treatments represents an improvement in the quality of low fat Mozzarella cheese that allows the cheese to have better pizza bake characteristics with shorter time of refrigerated storage.

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  • With direct acid addition, curd will stretch, melt, and flow at a higher pH than cheese made with starter culture; e.g., Mozzarella made by direct acidification with lactic acid has acceptable stretching properties at pH 5.6.

    “With direct acid addition (also depends on the type of acid) curd will stretch, melt, and flow at a higher pH value than in cheese made with starter culture, e.g., Mozzarella cheese made by direct acidification with lactic acid has acceptable stretching properties at pH 5.6 (Keller et al., 1974”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Metzger et al., 2001

    The Cheese Manufacture section (page unavailable) reports that acetic- or citric-acid preacidification affected melt and flow properties. It does not establish that directly acidified curd stretches, melts, or flows at a higher pH than starter-culture cheese: all treatments in this study began stretching at pH 5.3. The paper does not report acceptable stretching at pH 5.6 for Mozzarella directly acidified with lactic acid. (LLM, conf=0.78)

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Research works printed but not linked: 3

  1. Barbano, D. M., K. Y. Chu, J. J. Yun, and P. S. Kindstedt. 1993. Contributions of coagulant, starter, and milk enzymes to proteoly- sis and browning in Mozzarella cheese. Pages 65-80 in Proc. 30th Annual Marshall Italian Cheese Seminar. Rhone Poulenc Dairy Ingredients, Madison, WI.
  2. Kindstedt, P. S., M. R. Guo, W. H. Vitto, J. J. Yun, and D. M. Barbano. 1995. Effect of screw speed and residence time at high tempera- ture on composition, proteolysis, functional properties, and the water phase of Mozzarella cheese. Pages 56-72 in Proc. 32nd Annual Marshall Italian and Specialty Cheese Seminar. Rhone Poulenc Dairy Ingredients, Madison, WI.
  3. SAS User's Guide: Statistics, Version 6.0 Edition. 1990. SAS Inst.

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Authors
Metzger, L. E., Barbano, D. M., Kindstedt, P. S., & Guo, M. R.
Affiliations
  • Cornell University (US)
  • University of Vermont (US)
ORCID
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2001-06
Volume
84
Issue
6
Pages
1348-1356
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(01)70165-8
OpenAlex
W2008468641
Cited by
93
References
30
Citations by year
2026: 1 · 2025: 3 · 2024: 5 · 2023: 2 · 2022: 3 · 2021: 4 · 2020: 2 · 2019: 1 · 2018: 2 · 2017: 5 · 2016: 3 · 2015: 4 · 2014: 1 · 2013: 4 · 2012: 4
FWCI
11.58
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Dairy Management
  • Northeast Dairy Foods Research Center
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
citric acid, acetic acid, cheese pH, cheese storage stability, cheese hardness
MeSH terms
Animals, Calcium, Cheese, Food Handling, Food Preservation, Food Technology, Hydrogen-Ion Concentration, Milk, Refrigeration, Time Factors, Viscosity, Acetic Acid, Citric Acid

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