Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

The Quality of Mozzarella Cheese Made by Concentrated Milk from Ultrafiltration

한외여과 농축유로 제조한 모짜렐라 치즈의 품질에 관한 연구

  • Song, Kwang-Young (Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Han, Song-Ee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Myeong-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Song-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Mok, Bo-Ram (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 송광영 (건국대학교 공중보건학) ;
  • 서건호 (건국대학교 공중보건학) ;
  • 이시경 (건국대학교 응용생물화학과) ;
  • 한송이 (건국대학교 축산식품생물공학) ;
  • 김명희 (건국대학교 축산식품생물공학) ;
  • 김송희 (건국대학교 축산식품생물공학) ;
  • 목보람 (건국대학교 축산식품생물공학) ;
  • 윤여창 (건국대학교 축산식품생물공학)
  • Received : 2011.06.08
  • Accepted : 2011.11.08
  • Published : 2011.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.

본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈변화, 지방분리, 그리고 신전성은 모두 원료유의 지방함량, 모짜렐라 치즈 제조 시의 스타터와 렌넷 첨가량, 완성된 모짜렐라 치즈의 굽는(baking) 온도에 따라서 많은 영향을 받았다(p<0.05). 갈변화와 지방분리는 굽는 온도가 높고 저장기간이 길수록 증가하여 바람직하지 않았고, 신전성은 온도가 올라갈수록 향상되었지만 저장기간이 길어짐에 따라서 감소하였다(p<0.05). 용융성은 지방함량, 농축계수, 저장기간에 많은 영향을 받는 것으로 나타났다(p<0.05). 본 연구에서 한외여과기술로 처리된 UF-치즈유를 모짜렐라 치즈 제조에 사용하여도 기호성에 적절한 기능성 특성을 가지고 있다는 결과를 보여주었다.

Keywords

References

  1. AOAC (1995) Official method of analysis.16th ed, Association of Official Analytical Chemists, Washington, DC.
  2. Costabel, L., Pauletti, M. S., and Hynes, E. (2007) Proteolysis in Mozzarella cheeses manufactured by different industrial processes. J. Dairy Sci. 90, 2103-2112. https://doi.org/10.3168/jds.2006-795
  3. Davis, J. G. (1965) Cheese. Vol. 1, Churchill, London, UK, p. 100.
  4. Fernandes, A. and Kosikowski, F. V. (1986) Low moisture Mozzarella cheese from whole milk retentates of ultrafiltration. J. Dairy Sci. 69, 2011-2017. https://doi.org/10.3168/jds.S0022-0302(86)80630-0
  5. Fox, P. F., Guinee, T. P., Cogan, T. M., and McSweeney, P. L. H. (2000) Fundamentals of cheese science. Aspen Publishers, NY.
  6. Garimella Purna, S. K., Prow, L. A., and Metzger, L. E. (2005) Utilization of front-face fluorescence spectroscopy for analysis of process cheese functionality. J. Dairy Sci. 88, 470-477 https://doi.org/10.3168/jds.S0022-0302(05)72708-9
  7. Gernigon, G., Piot, M., Beaucher, E., Jeantet, R., and Schuck, P. (2009) Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. J. Dairy Sci. 92, 5371-5377. https://doi.org/10.3168/jds.2009-2359
  8. Jameson, G. W. (1990) Cheese with less fat. Aust. J. Dairy Technol. 45, 93-98.
  9. Jayaprakasa, H. M., Patel, R. S., and Renner, E. (1993) Application of ultrafiltration technology for production of whey protein concentrate. Proceed. X Nat. Conf. IMS on Recent Trends Membrane Sci.Technol., p. 123.
  10. Johnson, M. E. and Olson, N. F. (1985) Nonenzymatic browning of Mozzarella cheese. J. Dairy Sci. 68, 3143-3147. https://doi.org/10.3168/jds.S0022-0302(85)81219-4
  11. Joshi, N.S., Muthukumarappan, K., and Dave, R. I. (2004) Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. J. Dairy Sci. 87, 1975-1985 https://doi.org/10.3168/jds.S0022-0302(04)70014-4
  12. Kindstedt, P. S. and Rippe, J. K. (1990) Rapid quantitative for free oil (oiling off) in melted Mozzarella cheese. J. Dairy Sci. 73, 867-873. https://doi.org/10.3168/jds.S0022-0302(90)78741-3
  13. Kosikowski, F. V. (1982) Cheese and fermented milk foods. 2nd ed, Edwards Brothers Inc., Ann Arbor, MI. pp. 179-212.
  14. Laurienzo, P., Malinconico, M., Mazzarella, G., Petitto, F., Piciocchi, N., Stefanile, R., and Volpe, M. G. (2008) Water Buffalo Mozzarella cheese stored in polysaccharide-based gels: Correlation between prolongation of the shelf-life and physicochemical parameters. J. Dairy Sci. 91, 1317-1324. https://doi.org/10.3168/jds.2007-0482
  15. Lawrence, R. C., Creamer, L. K., and Gilles, J. (1987) Texture development during cheese ripening. J. Dairy Sci. 70, 1748-1760. https://doi.org/10.3168/jds.S0022-0302(87)80207-2
  16. Matzdorf, B., Cuppett, S. L., Keeler, L., and Hutkins, W. (1994) Browning of Mozzarella cheese during high temperature pizza baking. J. Dairy Sci. 77, 2850-2853. https://doi.org/10.3168/jds.S0022-0302(94)77224-6
  17. Nilson, K. M. (1974) Factors affecting meltability of Mozzarella cheese. Proceed. 11th Annu. Marshall Invit. Ital. Cheese Sem., Madison, WI.
  18. Nilson, K. M. and LaClair, F. A. (1975) Cheese direct salting and automation. Dairy Ice Cream Field 158, 56-60.
  19. Oberg, C. J., McManus, W. R., and McMahon, D. J. (1993) Microstructure of Mozzarella cheese during manufacture. Food Structure 12, 251-259.
  20. Oberg, C. J., Merrill, R. K., Brown, R. J., and Richardson, G. H. (1992) Effects of freezing, thawing, and shredding on low moisture part-skim Mozzarella cheese. J. Dairy Sci. 75, 1161-1170. https://doi.org/10.3168/jds.S0022-0302(92)77862-X
  21. Partridge, J. A. (1980) Effects of prolonged storage of pasteurized milk on the quality and yield of mozzarella cheese. MS thesis, University of Vermont, Burlington, VT.
  22. Rudan, M. A., Barbano, D. M., Yun, J. J., and Kindstedt, P. S. (1999) Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. J. Dairy Sci. 82, 661-672. https://doi.org/10.3168/jds.S0022-0302(99)75282-3
  23. SAS (1996) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA.
  24. Shimp, L. A. (1985) Process cheese principles. Food Technol. 39, 63-72.
  25. Smith, C. E., Rosenau, J. R., and Peleg, M. (1980) Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry. J. Food Sci. 45, 142-150. https://doi.org/10.1111/j.1365-2621.1980.tb03890.x
  26. Tunick, M. H. (1994) Effect of homogenization and proteolysis on free oil in Mozzarella cheese. J. Dairy Sci. 77, 2487-2493. https://doi.org/10.3168/jds.S0022-0302(94)77190-3
  27. Turner, K. W., Morris, H. A., and Martley, M. G. (1983) Swiss-type cheese II. The role of thermophilic lactobacilli in sugar fermentation, New Zealand J. Dairy Sci. Technol. 18, 117-123.
  28. Yun, J. J., Barbano, D. M., and Kindstedt, P. S. (1993a) Mozzarella cheese: impact of milling pH on chemical composition and proteolysis. J. Dairy Sci. 76, 3629-3638. https://doi.org/10.3168/jds.S0022-0302(93)77704-8
  29. Yun, J. J., Kiely, L. J., and Kindstedt, P. S. (1993b) Mozzarella cheese: impact of milling pH on functional properties. J. Dairy Sci. 76, 3639-3647. https://doi.org/10.3168/jds.S0022-0302(93)77705-X
  30. Yun, J. J., Barbano, D. M., and Kindstedt, P. S. (1993c) Mozzarella cheese: impact of cogulant type on chemical composition and proteolysis. J. Dairy Sci. 76, 3648-3656. https://doi.org/10.3168/jds.S0022-0302(93)77706-1
  31. Yun, J. J., Barbano, D. M., Kiely, L. J., and Kindstedt, P. S. (1995) Mozzarella cheese: impact of rod:coccus ratio on composition, proteolysis, and functional properties. J. Dairy Sci. 78, 751-760. https://doi.org/10.3168/jds.S0022-0302(95)76686-3