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Effect of coagulants and calcium red...

Thakur, Prem Ranjan.

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Effect of coagulants and calcium reduction on mozzarella cheese functionality.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of coagulants and calcium reduction on mozzarella cheese functionality./
Author:	Thakur, Prem Ranjan.
Description:	82 p.
Notes:	Adviser: Rajiv Dave.
Contained By:	Masters Abstracts International45-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1438213
ISBN:	9780542886522

Effect of coagulants and calcium reduction on mozzarella cheese functionality.
Thakur, Prem Ranjan.

Effect of coagulants and calcium reduction on mozzarella cheese functionality. - 82 p.

Adviser: Rajiv Dave.

Thesis (M.S.)--South Dakota State University, 2006.

Calcium plays an important role in the functional properties of cheese. Recent studies showed that reduced calcium Mozzarella cheeses had improved softening, melting flow characteristics and higher proteolysis. The objectives of this study were to characterize the proteolysis in Mozzarella cheese at various storage periods and correlate the melt properties to the proteolysis. Another objective was to study the effects of coagulants (chymosin and the proteases derived from Cryphonectria parasitica) and starter culture on the proteolysis of reduced calcium Mozzarella cheese. Mozzarella cheeses were made by direct acidification using glucono-delta-lactone or using starter culture. Milk was preacidified using citric acid and acetic acid to a pH of 5.9 to lower the level of calcium. Reduced calcium cheeses made with this preacidified milk were compared with control cheeses made with milk without preacidification. The level of reduction of calcium in final cheeses was approximately 45%. (Abstract shortened by UMI.)

ISBN: 9780542886522Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of coagulants and calcium reduction on mozzarella cheese functionality.
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245 1 0 $a Effect of coagulants and calcium reduction on mozzarella cheese functionality.
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502 $a Thesis (M.S.)--South Dakota State University, 2006.
520 $a Calcium plays an important role in the functional properties of cheese. Recent studies showed that reduced calcium Mozzarella cheeses had improved softening, melting flow characteristics and higher proteolysis. The objectives of this study were to characterize the proteolysis in Mozzarella cheese at various storage periods and correlate the melt properties to the proteolysis. Another objective was to study the effects of coagulants (chymosin and the proteases derived from Cryphonectria parasitica) and starter culture on the proteolysis of reduced calcium Mozzarella cheese. Mozzarella cheeses were made by direct acidification using glucono-delta-lactone or using starter culture. Milk was preacidified using citric acid and acetic acid to a pH of 5.9 to lower the level of calcium. Reduced calcium cheeses made with this preacidified milk were compared with control cheeses made with milk without preacidification. The level of reduction of calcium in final cheeses was approximately 45%. (Abstract shortened by UMI.)
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