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Cited by 96Proteins in Food SystemsAdvanced Scientific Research MethodsFood and Agricultural Sciences

Mineral retention and rheological properties of Mozzarella cheese made by direct acidification

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Keller, B., Olson, N.F., Richardson, T.·1974·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(74)84856-3
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Abstract

Mozzarella cheese was made by acidifying milk containing 2% fat with phosphoric, acetic, hydrochloric, malic, or citric acids to pH of 5.6, 5.4, or 5.2 before rennet coagulation and processing of the curd.Moisture content, mineral retention, and rheological properties of cheese were affected significantly by the type of acid and pH at coagulation.Direct relationships existed between calcium, phosphate, viscosity, and modulus of elasticity.Relationships were inverse between moisture content of cheese, meltability, and other factors mentioned above.Cheese was mild in flavor, but bitterness was in high-moisture cheese made at low pH.

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  • At the same pH, cheese made using direct acidification rather than starter cultures has greater curd demineralization.

    “It is also well recognized in cheeses with the same pH value, that a cheese made using direct acidification (i.e., lower coagulation pH) rather than starter cultures will have greater curd demineralization (Keller et al., 1974”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Keller et al., 1974

    The Calcium retention section (page unavailable) reports greater calcium losses when directly acidified Mozzarella was coagulated at lower pH. The Introduction (page unavailable) distinguishes direct acidification from starter-culture acidification, but the study does not compare their mineral losses in cheeses with the same final pH. That comparison is not supported by this paper. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • 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 Keller et al., 1974

    The Results and Discussion (page not given) report that directly acidified curd made with malic or citric acid developed extensibility at pH 5.6. The Preparation of Milk section lists the acids tested and does not include lactic acid; the paper also does not establish that direct-acidification curd stretches, melts, or flows at a higher pH than starter-culture cheese. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • For a similar pH, cheese acidified with a Ca-chelating acid is much softer and exhibits greater meltability than cheese made with a nonchelating acid (e.g., HCl or lactic acid).

    “For a similar pH value, the cheese acidified with a Ca chelating acid is much softer and exhibits greater meltability than cheese made with a nonchelating acid (e.g., HCl or lactic acid) (Keller et al., 1974”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Keller et al., 1974

    The Rheological properties section (page not provided) reports that citric- and malic-acid cheeses at pH 5.4 were too soft for viscosity measurements and that citric-acid cheeses had high meltability across the tested pH values. This supports the direction of the comparison, but the paper tested hydrochloric acid, not lactic acid, and notes considerable overlap in meltability rather than an across-the-board difference at similar pH. (LLM, conf=0.85)

    Experimental — accuracy not yet measured

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Cites

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Research works printed but not linked: 3

  1. Davis, J. G. 1937. The theology of cheese, JOURNAL OF DAIRY SCIENCE VOk. ,5 ~, NO. 2 butter and other milk products (the meas- urement of "body" and "texture"). J. Dairy Res. 8:245.
  2. Micketts, R. J. 1972. Effect of varying amounts of rennet and pepsin on Mozza- rella cheese made by direct acidification. M.S. Thesis. University of Wisconsin, Madi- son.
  3. Stadhouders, J. 1962. The proteolytic ac- tivity of rennet and starter bacteria in cheese with reference to bitter flavor. Proc. 16th Int. Dairy Congr. B:353.

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Related

Authors
Keller, B., Olson, N. F., & Richardson, T.
Affiliations
University of Wisconsin–Madison (US)
ORCID
Richardson, T.
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1974-02
Volume
57
Issue
2
Pages
174-180
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(74)84856-3
OpenAlex
W1978561390
Cited by
96
References
14
Citations by year
2025: 3 · 2024: 2 · 2023: 3 · 2022: 2 · 2021: 1 · 2019: 2 · 2018: 3 · 2017: 3 · 2015: 2 · 2014: 2 · 2013: 3 · 2012: 1
FWCI
5.16
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Dairy Science (publishedVersion)
Funders
National Institutes of Health
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
mozzarella cheese, direct acidification, mineral retention, cheese rheology, calcium, phosphate, coagulation pH, phosphoric acid, acetic acid, hydrochloric acid, malic acid, citric acid, cheese moisture content, meltability, cheese bitterness, viscosity, elastic modulus

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