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- Title
ASSESSMENT OF THE PROTEOLYSIS AND MELTING OF MOZZARELLA CHEESE MADE WITH FROZEN BUFFALO MILK CURD.
- Authors
de Jesus, Cristiane Santos; Gonçalves, Ben-Hur Ramos Ferreira; de Jesus Silva, Grazielly; Conceição, Daniele Gomes; Pignata, Mirelle Costa; do Egito, Antonio Silvio; de Albuquerque Fernandes, Sérgio Augusto; Ferrão, Sibelli Passini Barbosa
- Abstract
The objective of this study was to evaluate the effect of the freezing time of fermented buffalo curd on the melting properties and on the proteolysis of mozzarella cheese stored under refrigeration. The treatments consisted of different frozen storage times of the fermented curd (0, 40, 80, 120 and 160 days), which were thaw on each time. Subsequently, the curd was used to produce mozzarella cheese, which was stored in a refrigerated environment, for the times of 10, 20 and 30 days. The cheese samples were subjected to analyses of their melting properties and ripening index by the chemical and electrophoretic methods. No effect of freezing the fermented curd on the ability of the cheese to melt was found, but the refrigerated storage time significantly influenced the increase in this parameter. Proteolysis was more intense in cheeses prepared from frozen curd, with the rate depending on the duration of the frozen storage. It was concluded that the use of frozen buffalo milk curd in the manufacture of mozzarella cheese could be a viable alternative to overcome seasonal shortages of buffalo milk.
- Subjects
CHEESE; MOZZARELLA cheese; MILK
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 3, p118
- ISSN
2066-6845
- Publication type
Article