Fibre Formation in Mozzarella Cheese : Fibre Formation in Mozzarella-type Cheese as Influenced by pH and by Fat and Calcium

概要

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Mozzarella cheeses were prepared by rennet coagulation of whole raw milk acidified to pH 6.0 or 5.4 with acetic acid, followed by kneading the resulting curds in 80℃ water. Only the cheese made from the pH 5.4 curd had a fibrous texture, as observed visually and by scanning electron microscopy. While both curds had similar protein, fat and water contents, the cheese from the pH 5.4 curd contained less calcium and less fat (although fat constituents were strongly bound and finely emulsified) than the higher pH cheese. Experiments starting from milk enriched in calcium-chelating agents or from partly defatted milk, confirmed that calcium demineralization of casein micelles and a low fat protein ratio in the final cheese appear to constitute important requirements for fibre formation. Kneading the pH 6.0 curd in 80℃ water containing moderate concentrations of calcium-chelating agents also improved fibre formation. Investigation of the protein constituents of the cheeses by SEM and electrophoresis did not clearly demonstrate through which steps and chemical interactions the initial casein micelles were transformed into fibrous aggregates.
八戸工業高等専門学校の論文
2002-12-20