Effects of starter culture and coagulating enzymes on viscoelastic behavior and melt of Mozzarella cheese

被引：13

作者：

Dave, RI

Sharma, R

Muthukumarappan, K

机构：

[1] S Dakota State Univ, Minnesota S Dakota Dairy Foods Res Ctr, Dept Dairy Sci, Brookings, SD 57007 USA

[2] S Dakota State Univ, Agr & Biosyst Engn Dept, Brookings, SD 57007 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 04期

关键词：

cheese; viscoelastic properties; starter culture; Mozzarella;

D O I：

10.1111/j.1365-2621.2003.tb09657.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mozzarella cheeses were made with a single culture (SC) or a mixed culture (MC) using 1x or 6x of cheese coagulants chymosin or Cryphonectria parasitica (CP). Melt area increased only by approximately 80% in cheeses made with SC against 230% in the cheeses made with MC after 30 d of storage. Soluble nitrogen was also higher in MC cheeses as compared to SC cheeses. Both the elastic (G') and the viscous (G") modulus decreased with storage. Decrease in both moduli was greater in the MC cheeses at 6x enzyme level compared to SC cheeses at 1x enzyme level. The synergism between coagulating enzyme and starter culture was beneficial, which improved melt and flow of Mozzarella cheese and had profound effects on the viscoelastic properties of Mozzarella cheese.

引用

页码：1404 / 1410

页数：7

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