Mozzarella Cheese: Impact of Coagulant Type on Chemical Composition and Proteolysis
J. Joseph Yun, D.M. Barbano, Paul S. Kindstedt
Journal of Dairy Science
Abstract
The impact of different milk c.oagulants on initial chemical composi-tIOn and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d. each using a different coagulant (i.e. Endothia parasitica protease, fermentation-derived chymosin. or Mucor miehei protease). Cheese making was replicated on 3 different d using a 3 x. 3 Latin square design. Coagulant type did not affect pH, moisture. protein, or fat contents of cheese. Differences in salt content and fat on a dry weight basis of the cheese were slight. Nitrogen soluble in 12% TeA and in pH 4.6 acetate buffer increased significantly for cheeses made with all coagulants, but the increase was the greatest for cheese made with E. parasitica protease. The as-casein in cheeses made with each of the three coagulants was broken down during storage. Proteolysis of l3-casein was only in the cheese made with E. parasitica protease. The milk coagulant used for Mozzarella cheese manufacture plays an important role in proteolysis during 50 d of storage at 4C. (
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Endothia parasitica protease increases nitrogen soluble in 12% TeA and in pH 4.6 acetate buffer
“Nitrogen soluble in 12% TeA and in pH 4.6 acetate buffer increased significantly for cheeses made with all coagulants, but the increase was the greatest for cheese made with E. parasitica protease.”
Endothia parasitica protease causes proteolysis of l3-casein
“Proteolysis of l3-casein was only in the cheese made with E. parasitica protease.”