Services on Demand
- Cited by SciELO
- Access statistics
Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
PIZAIA, Patrícia D. et al. Mozzarella by ultrafiltration. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, n.3, pp. 485-491. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612003000300032.
The objective of this research was to compare the composition, proteolysis, melting capacity and blisters formation in Mozzarella cheese manufactured with milk retentate (MR) of a volumetric concentration factor (FCV) of 2.34:1, with a standard Mozzarella cheese (MP) manufactured with non ultrafiltrated milk. It was realized one production assay with 3 batches of MRs and one of MP. It was evaluated the milk, retentate, whey, stretching water and cheeses composition and the proteolysis, melting capacity and the blisters formation on cheeses with 7, 15, 30 and 60 days of refrigerates storage. MRs presented larger pH, ash and total protein contents and lower titratable acidity and fat, fat on dry matter and salt contents when compared to MP. Along the storage time the MRs presented lower proteolysis and melting capacity in all the analyzed dates. The pizza area percentage covered by blisters and their average diameters were larger for the MP during the first storage month and thereafter both kinds of cheese presented similar behavior for these two parameters.
Keywords : Mozzarella; membrane technology; proteolysis; functional properties.