Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage
| Autor: | Fehmi Yazici, A. Akgun, Oğuz Aydemir, Muhammet Dervisoglu |
|---|---|
| Přispěvatelé: | OMÜ |
| Rok vydání: | 2010 |
| Předmět: |
proteolysis
Time Factors Buffaloes Food Handling Mozzarella cheese Cheese Food Preservation Genetics Animals Food science Drainage pH Chemistry Caseins food and beverages Hydrogen-Ion Concentration Milk Proteins Soluble nitrogen Lactobacillus Milk Whey Proteins Taste Food Microbiology Animal Science and Zoology drainage Food Science Mesophile |
| Zdroj: | Journal of Dairy Science. 93:5010-5019 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2009-2908 |
| Popis: | YAZICI, Fehmi/0000-0001-9601-8843; Aydemir, Oguz/0000-0003-0538-2311 WOS: 000283532700002 PubMed: 20965315 The objective of this research was to determine the effect of drainage pH on physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage. Four vats of cheese were made at 4 different whey drainage pH (6.2, 5.9, 5.6, and 5.2). Lower drainage pH caused higher pH 4.4-soluble N and pH 4.4-soluble N:total N. Interaction of drainage pH at d 1 and 30 of storage on all soluble nitrogen fractions was significant. Degradation of caseins in samples made at a drainage pH of 6.2 was lower than that of other cheese samples. The decreasing whey drainage pH significantly increased counts of thermophilic and mesophilic lactobacilli of the samples during refrigerated storage. No coliforms or Escherichia coli were detected in the cheeses. The average sensory property scores of all cheese samples were very close, and, as expected, storage time had a negative effect on all sensory scores. |
| Databáze: | OpenAIRE |
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