Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture

J Food Sci. 2010 Jun;75(5):C406-12. doi: 10.1111/j.1750-3841.2010.01641.x.

Abstract

The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactose-fermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 degrees C and the influence of curd washing on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis, meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those with control or 10%. L-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during storage.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Analysis of Variance
  • Cheese / analysis*
  • Elasticity
  • Fermentation*
  • Food Handling / methods*
  • Food Technology
  • Galactose / metabolism*
  • Hot Temperature
  • Milk Proteins / chemistry
  • Milk Proteins / metabolism*
  • Water*
  • Whey Proteins

Substances

  • Milk Proteins
  • Whey Proteins
  • Water
  • Galactose