Effect of homogenization on the properties and microstructure of mozzarella cheese from buffalo milk

• Autorzy: Abd El-Gawad M. A. , Ahmed N. S. , El-Abd M. M. , Abd El-Rafee S.

Warianty tytułu

PL

Wpływ homogenizacji na właściwości i mikrostrukturę sera mozzarella z mleka bawolego

• Języki publikacji: EN

Abstrakty

EN

Background. The name pasta filata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese made from standardized homogenized and non-homogenized buffalo milk with 3 and 1,5%fat. The effect of homogenization on rheological, microstructure and sensory evaluation was carried out. Material and methods. Fresh raw buffalo milk and starter cultures of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used. The coagulants were calf rennet powder (HA-LA). Standardized buffalo milk was homogenized at 25 kg/cm2 pressure after heating to 60°C using homogenizer. Milk and cheese were analysed. Microstructure of the cheese samples was investigated either with an application of transmission or scanning electron microscope. Statistical analyses were applied on the obtained data. Results. Soluble nitrogen total volatile free fatty acids, soluble tyrosine and tryptophan increased with using homogenized milk and also, increased with relatively decrease in case of homogenized Mozzarella cheese. Meltability of Mozzarella cheese increased with increasing the fat content and storage period and decrease with homogenization. Mozzarella cheese firmness increased with homogenization and also, increased with progressing of storage period. Flavour score, appearance and total score of Mozzarella cheese increased with homogenization and storage period progress, while body and texture score decreased with homogenization and increased with storage period progress. Microstructure of Mozzarella cheese showed the Iow fat cheese tends to be harder, more crumbly and less smooth than normal. Curd granule junctions were prominent in non-homogenized milk cheese. Conclusion. Homogenization of milk cheese caused changes in the microstructure of the Mozzarella cheese. Microstructure studies of cheese revealed that cheese made from homogenized milk is smoother and has a finer texture than non-homogenized but is also, firmer and more elastic.

PL

Wstęp. Charakterystyczna włóknista struktura sera Mozzarella oraz jego rozpływalność wynikają z procesu plastyfikowania masy sera w gorącej wodzie. Tekstura sera Mozzarella zależy także od procesu homogenizacji przerabianego mleka bawolego o wystandaryzowanej zawartości tłuszczu na poziomie 3 i 1,5%. W pracy oceniono wpływ procesu homogenizacji mleka przerobowego na cechy Teologiczne, mikrostrukturę i cechy sensoryczne sera Mozzarella. Material i metody. Do świeżego surowego mleka bawolego wprowadzono kultury startowe Streptococcus thermophilus i Lactobacillus delbrueckii ssp. bulgaricus. Koagulantem był roztwór podpuszczki cielęcej w proszku (HA-LA). Mleko bawole znormalizowano pod względem zawartości tłuszczu i zhomogenizowano przy ciśnieniu 25 kG/cm2 po uprzednim ogrzaniu do 60°C. Analizie poddano mleko i otrzymany ser. Mikrostrukturę próbki sera badano z użyciem transmisyjnego lub skaningowego mikroskopu elektronowego. Uzyskane dane poddano analizie statystycznej. Wyniki. Proces homogenizacji mleka przerobowego zwiększa w nim zawartość azotu rozpuszczalnego, wolnych kwasów tłuszczowych, tyrozyny i tryptofanu, a tym samym w otrzymanym z tego mleka serze Mozzarella. Rozpływalność sera Mozzarella zwiększała się wraz ze wzrostem zawartości tłuszczu i czasu przechowywania, a zmniejszała wskutek homogenizacji. W wyniku homogenizacji i wydłużenia czasu przechowywania zwiększyła się jędrność sera. Zwiększyły się także wyniki sensorycznej oceny smaku i wyglądu, natomiast punkty przyznane za strukturę były mniejsze po homogenizacji, a większe po przechowywaniu. Mikrostruktura sera o mniejszej zawartości tłuszczu jest bardziej twarda, krucha i mniej płynna niż przy normalnej zawartości tłuszczu. Nitkowata struktura skrzepu była bardziej widoczna w serze z mleka niehomogenizowanego. Wnioski. Homogenizacja mleka przerobowego wpłynęła na zmiany w mikrostrukturze sera Mozzarella. Analizując mikrostrukturę, stwierdzono, że ser z mleka homogenizowanego ma delikatniejszą teksturę, jest gładszy, bardziej jędrny i elastyczny niż ser z mleka niehomogenizowanego.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2012
• Tom: 11
• Numer: 2
• Opis fizyczny: p.121-135,fig.,ref.

Twórcy

autor

Abd El-Gawad M. A.

• Dairy Science Department, National Research Center in Dokki, El Buhouth St., Dokki, Giza, Egypt

autor

Ahmed N. S.

autor

El-Abd M. M.

autor

Abd El-Rafee S.

Bibliografia

• Abd El-Rafee S., Salama F.M.M., Abd El-Kader M., 1998. Quality and recovery of buffaloes Mozzarella cheese. Ann. Agric. Sci., Aim Shams Univ. Cairo 43,489-500.
• Abou-Donia S.A., 2005. Egyptian adopted plastic curd cheese varieties, Provolone, Mozzarella, Medaffarah and halloumi: an overview. Alex. J. Food Sci. Technol. 2, 35-41.
• Ahmed N.S., Add El-Gawad M.A.M., El-Abd M.M., Abd-Rabou N.S., 2011. Properties of buffalo Mozzarella cheese as affected by type of coagulant. Acta Sci. Pol., Technol. Aliment. 10 (3), 339-357.
• AOAC. Association of Official Analytical Chemists. 2007. Official Methods of Analysis. Ch. 33. Benjamin Faraklin Station Washington 7, 10-14.
• Badawi R.M., Farag I., Okasha A.I., Omara G.M., 2004. Changes in theological properties and microstructure during storage of low fat mozzarella cheese. Egypt. J. Dairy Sci. 32, 341-353.
• Breen W.M., Price W.V., Erstrom C.A., 1964. Manufacture of pizza cheese without starter. J. Dairy Sci. 47,1173.
• El-Batawy M.A., Galal E.A., Morsy M.A., Abbas Kh.A., 2004. Effect of homogenization on some properties of Mozzarella cheese. Egypt. J. Dairy Sci. 32, 315-326.
• Emmons D.B., Kalab M., Larmond E., 1980. Milk gel structure. X. texture and microstructure in cheese in Cheddar cheese madę from whole milk and from homogenized low-fat milk. J. Texture Stud. 11, 15-34.
• Emstrom C.A., Anis S.K., 1985. Properties of products from ultrafiltered whole milk. In: IDF Seminar “New Dairy Products via New Technology”. Atlanta GA, USA.
• Fox P.F., 1993. Cheese chemistry physics and microbiology. Vol. 1. Chapman and Hall London, 303-340.
• Fox P.F., Guinee T.P., 1987. Chemistry, physics and microbiology [Italian cheese page 229 in cheese], Vol. 2. Major Cheese Groups Elsevier Appl. Sci., New York.
• Green M.L., Marshall R.J., Glover F.A., 1983. Influence of homogenization of concentrated milks on the structure and properties of rennet curds. J. Dairy Res. 50,341-348.
• Guinee T.P., Auty M.A.E., Mullin C., 1999. Observations on the microstructure and heat induced changes in the viscoelasticity of commercial cheese. Aust. J. Dairy Tech. 54, 84-89.
• Harvey C.D., Morris H.A., Jennes R., 1982. Relation between melting and textural properties of process Cheddar cheese. J. Dairy Sci. 65, 2291.
• Henstra S., Schmidt D.G., 1970. On the structure ofthe fatprotein complex in homogenized cow’s milk. Nether. Milk Dairy J. 24, 45-51.
• IDF. International Dairy Federation, 1966. Determination of the phosphorus content of cheese and processed cheese products 33.
• Jana A.H., 1988. Evaluation of the effects of homogenization on the quality of Mozzarella cheese made from buffalo milk. M.Sc. Thesis Gujarat Agric. Univ. Anand, India (C.F. Indian J. Dairy Sci. 1991,44, 2).
• Jana A.H., Upadhyay K.G., 1991. The effects of homogenization conditions on the texture and baking characteristics of Mozzarella cheese. Aust. J. Technol. 46, 5,27,30.
• Jana A.H., Upadhyay K.G., 1992. Process standardization for manufacture of Mozzarella cheese from homogenized buffalo milk. Indian J. Dairy Sci. 45, 256-260.
• Keenan T.W., Mather I.H., Dylewski D.P., 1988. Physical equilibria lipid phase. In: Fundamentals of dairy chemistry. Ed. N.P. Wong. Van Nostrand Reinhold New York, 565.
• Kindsted P.S., Fox P.F., 1991. Modified Gerber test for free oil in melted Mozzarella cheese. J. Food Sci. 56, 1115.
• Kosikowski F. V., 1960. Italian soft cheese in New York market. J. Dairy Sci. 43, 714.
• Kosikowski F.V., 1982 a. Cheese and fermented milk foods. Edwards Brothers Ann Arbor.
• Kosikowski F.V., 1982 b. Cheese and fermented milk foods. Publ. F.V. Kosikowski and Assoc. New York.
• Kosikowski F.V., Mistry V.V., 1997. Analysis determination of soluble protein in cheese (Kjeldahl). In: Cheese and fermented milk foods. Vol. 2. Procedures and analysis. Ed. F.V. Kosikowski. L.L.C. Westport, 223-224.
• Land D.G., Shepherd R., 1988. Scaling and ranking methods. In: Sensory analysis of foods. Ed. J.R. Piggott. Elsevier Appl. Sci. New York, 155-185.
• Lelievre L., Shaker R.R., Taylor M.W., 1990. The role of homogenization in the manufacture of Halloumi and Mozzarella cheese from recombined milk. J. Soc. Dairy Techn. 43 (1), 21-24.
• Masi P., Addeo F., 1986. An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufacture. J. Food Eng. 5, 217-229.
• Merrill R.K., Oberg C.J., McManus W.R., Kalab M., McMahon D., 1996. Microstructure and physical properties of a reduced fat mozzarella cheese made using Lactobacillus casei spp. casei adjunct culture. Lebensmitt.-Wiss. Technol. 29, 8, 721-728.
• Metzger L.E., Mistry V.V., 1993. Effect of homogenization on quality of reduced fat Cheddar cheese. 2. Rheology and microstructure. J. Dairy Sci. 76 (Suppl.), 145.
• Muthukumarappan K., Wang Y.C., Gunasekaran S., 1999. Modified Schreiber test for evaluation of Mozzarella cheese meltability. J. Dairy Sci. 82, 1068-1071.
• Peters I.I., 1964. Homogenized milk in cheesemaking. Dairy Sci. Abstr. 26,457-461.
• Raadsveld C.W., Klomp H., 1971. A simple method for the estimation of the calcium content of cheese. Neth. Milk Dairy J. 25, 81-87.
• Richardson G.H., 1985. Standard methods for the examination of dairy products. Am. Pub. Health Assoc. Washington.
• Robson E.W., Dalgleish D.G., 1984. Coagulation of homogenized milk particles by rennet. J. Dairy Res. 51, 417-424.
• Rudan M.A., Barbano D.M., 1998. A model of Mozzarella cheese melting and browining during pizza baking. J. Dairy Sci. 81,2312.
• SAS 2004. Statistical Analysis System. SAS User’s Guide Statistical. Release 6.12 Educations. SAS Institute Cary, NC, USA.
• Schmidt D.G., Buchheim W., 1970. Electronmikroskopische untersuchung derfeinstruktur von casein-micellen in kuhmilch. Milchwissenschaft 25, 596-600.
• Taneya S., Kimura T., Izutsu T., Buchheim W., 1980. The submicroscopic structure of processed cheese with different melting properties. Milchwissenschaft 35, 8, 479-481.
• Tunick M.H., 1994. Effects of homogenization and proteolysis on free oil in Mozzarella cheese. J. Dairy Sci. 77, 2487-2493.
• Tunick M.H., Malin E.L., Smith P.W., Shieh J.J., Sullivan B.C., Mackey K.L., Holsinger V.H., 1993 a. Proteolysis and rheology of low-fat and full-fat Mozzarella cheese prepared from homogenized milk. J. Dairy Sci. 76, 3621-3628.
• Tunick M.H., Mackey K.L., Shieh J.J., Smith P.W., Cook P., Malin E.L., 1993 b. Rheology and microstructure of low-fat Mozzarella cheese. Intern. Dairy J. 3, 649-662.
• Tunick M.H., Malin E.L., Shieh J.J., Smith P.W., Mackey K.L., Holsinger V.H., 1992. Comparison of low-fat and full-fat Mozzarella cheese prepared from homogenized milk. J. Dairy Sci. 75 (Suppl. 1), 130.
• Tunick M.H., Malin E.L., Smith P.W., Holsinger V.H., 1995. Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Intern. Dairy J. 5,483-491.
• Tunick M.H., Van Hekken D.L., Cook P.H., Smith P.W., Malin E.L., 2000. Effect of high pressure microfluidization on microstructure of Mozzarella cheese. Lebensm. Wiss. U-Technol. 33, 538-544.
• Vakaleris D.G., Price W. W., 1959. A rapid spectophotometric method for measuring cheese ripening. J. Dairy Sci. 32, 264.
• Vandeweghe J., Maubois J.L., 1987. The yield of cheese predetermination and measurement. In: Cheese making. Sci. and Tech. Ed. A. Eck. Part 7. Ch. 23. Techn. ET Docum.-Lavoisier. 11,469-477.
• Yun S.H., 1985. A fluorescence microscopic study of cheese. J. Food Microstr. 4 (1), 99.
• Walstra P., Jenness R., 1984. Dairy chemistry and physics. John Wiley New York.

Uwagi

Rekord w opracowaniu