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Cited by 96NMR spectroscopy and applicationsProteins in Food SystemsMeat and Animal Product Quality

The DOI matches its Crossref record; 45 of the 45 references it cites were found in a registry or an index.

Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella

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Kuo, M.-I., Gunasekaran, S., Johnson, M., Chen, C.·2001·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(01)74637-1
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Abstract

Changes in molecular mobility of water in pasta filata and non-pasta filata Mozzarella cheeses were investigated during the first 10 d of storage using nuclear magnetic resonance (NMR) relaxation techniques. Water in pasta filata Mozzarella was classified into two fractions by spin-spin relaxation times, T21 and T22, and corresponding proton intensities, A1 and A2, representing low and high molecular mobility, respectively. Increase in A1 (and decrease in A2) suggested that, there was a redistribution of water from more- to less-mobile fraction (from T22 to T21 fraction) during the first 10 d of storage. The NMR data did not indicate the two-state behavior of water molecules in non-pasta filata Mozzarella. However, the T2 values of non-pasta filata Mozzarella were comparable to the T21 values of pasta filata Mozzarella indicating that the molecular mobility of water in non-pasta filata Mozzarella is comparable to that of the less mobile water fraction in pasta filata Mozzarella. Generally, T2 and T1 values of pasta filata and non-pasta filata Mozzarella cheeses increased during the 10-d storage. This is believed to be due to structural changes in the protein matrix.

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Crossref · 10.3168/jds.s0022-0302(01)74637-1

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  • Similar timescales for the exchange of water molecules have been reported for cheese.

    “Similar timescales for the exchange of water molecules have been reported for cheese (Chaland et al., 2000; Kuo et al., 2001”

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

    The Spin-Spin Relaxation Measurements section says that exchange between water states in Mozzarella is slow relative to their relaxation times. It reports relaxation times of 7–11 ms and 20–80 ms, but these are not measured exchange times, so the paper does not establish the claimed similarity of exchange timescales. (LLM, conf=0.82)

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Research works printed but not linked: 3

  1. Chen, 1999, Pasta filata-simulative cheese product and method of making same, Center for Dairy Research in Wisconsin, Madison, WI. US Pat. No. 5,942, 263
  2. Kalab, 1977, Milk gel structure VI, Cheese texture andmicrostructure. Milchwissenschaft 32.
  3. Lelievre, 1978, AnNMR study of the formation and syneresis of renneted milk gels, Milchwissenschaft 33, 73

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Metadata

Authors
Kuo, M.-I., Gunasekaran, S., Johnson, M., & Chen, C.
Affiliations
University of Wisconsin–Madison (US)
ORCID
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2001-09
Volume
84
Issue
9
Pages
1950-1958
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(01)74637-1
OpenAlex
W2149095155
Cited by
96
References
45
Citations by year
2026: 2 · 2025: 2 · 2024: 6 · 2023: 5 · 2022: 6 · 2021: 6 · 2020: 5 · 2019: 4 · 2018: 5 · 2017: 6 · 2016: 3 · 2015: 2 · 2014: 4 · 2013: 3 · 2012: 2
FWCI
1.84
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
University of Wisconsin-Madison
Topics
  • Physical Sciences › Chemistry › Spectroscopy › NMR spectroscopy and applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Keywords
water mobility, cheese storage, T2 relaxation, water fractionation, cheese ripening
MeSH terms
Cheese, Chemistry, Physical, Food Handling, Microscopy, Electron, Scanning, Magnetic Resonance Spectroscopy, Time Factors, Water, Chemical Phenomena

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