The Experts below are selected from a list of 282 Experts worldwide ranked by ideXlab platform
Baltasar Mayo - One of the best experts on this subject based on the ideXlab platform.
-
pcr dgge as a tool for characterizing dominant microbial populations in the spanish blue veined cabrales Cheese
International Dairy Journal, 2006Co-Authors: Ana Belen Florez, Baltasar MayoAbstract:The microbial populations of Cheese Milk and rennet extracts used in the production of traditional, Spanish, blue-veined Cabrales Cheese were identified by PCR–DGGE analysis of the V3 region of the bacterial 16S rRNA gene and of the D1 region of the eukaryotic 26S rRNA genes. Ripe Cheeses (60 days old) were examined in the same way. The results obtained by this culture-independent technique were compared to others previously obtained by conventional culturing methods. Rennet extracts were dominated by a number of Lactobacillus species, including Lb. plantarum, a non-starter lactic acid bacterium dominant during ripening. Lactococcus lactis was only found in one rennet extract. The Cheese Milk was clearly dominated by Lactococcus-like bacteria, with Lc. lactis in the greatest number. This bacterium was also dominant in the Cheese samples (on both the surface and in the interior), in agreement with results obtained by culturing. The sequences of several bacterial DGGE bands from all samples showed less than 97% homology to known, cultured species. This indicates that unknown species are present in the Cabrales Cheese environment and that culture-independent methods are needed to fully characterize this ecosystem.
-
microbial diversity and succession during the manufacture and ripening of traditional spanish blue veined cabrales Cheese as determined by pcr dgge
International Journal of Food Microbiology, 2006Co-Authors: Ana Belen Florez, Baltasar MayoAbstract:The diversity and dynamics of the dominant microbial communities arising during the manufacture and ripening of four batches of naturally fermented Cabrales Cheese were investigated by the PCR-DGGE culture-independent technique. Total microbial DNA was extracted from Cheese Milk, curd and Cheese samples and used as template material in PCR experiments to amplify the V3 region of the bacterial 16S rRNA gene, plus the D1 region of the eukaryotic 26S rRNA gene. These regions were then analysed using DGGE. Eukaryotic and bacterial bands were identified by isolation, reamplification and sequencing. The results were compared to those obtained in a previous microbial characterization of the same four batches using classical culturing methods. Great variability was recorded between batches by the PCR-DGGE technique. This was also shown by culturing, and underlines the uniqueness of artisanal products. Lactocococcus lactis subsp. lactis was dominant from the Cheese Milk stage until the end of ripening, whereas populations of certain Lactobacillus species appeared during ripening. Populations of species never isolated by culturing were found to be numerous by the PCR-DGGE method, in particular Lactococcus garvieae and Lactococcus raffinolactis. Other, completely unknown lactococci were also detected. The dominant eukaryotic populations from day 15 onwards were those of Penicillium roqueforti and Geotrichum candidum.
Marko Outinen - One of the best experts on this subject based on the ideXlab platform.
-
pre treatment methods of edam Cheese Milk effect on the whey composition
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, Janne Uusirauva, Antti HeinoAbstract:Edam Cheese Milk was subjected to high-heat treatment (HH), ultrafiltration (UF) and microfiltration (MF). The effect on the recovery yield and the composition of whey was studied. Traditional Edam process was used as a reference. HH reduced the whey protein concentration of Milk and whey, but the recovery from Milk to whey was not affected. Reduction of whey proteins was the highest (28%) with MF treatment, during which 15% was lost in the MF permeate and 13% was co-precipitated with the Cheese curd. Co-precipitation of the whey proteins was the highest (84%) with ultrafiltered Milk. MF and UF treatments produced 22% less whey with increased whey protein concentration. Elevation of the Cheese Milk protein concentration by microfiltration or ultrafiltration decreased the recovery of fat in whey. None of the treatments decreased the residual casein concentration in whey. The protein composition was altered by UF and MF treatments, which significantly increased the caseinomacropeptide content of total protein in whey. The whey was processed into whey protein concentrate powders. The amino acid composition of the whey protein concentrate produced from microfiltration process was significantly different from the others.
-
pre treatment methods of edam Cheese Milk effect on Cheese yield and quality
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, Janne Uusirauva, Antti HeinoAbstract:Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat Milk composition, processing and Cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF Cheese Milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH Milk was 34 g/kg. The Cheese yield from ultrafiltration and microfiltration Milk (CY v ) was 12.8 g/100 g Milk, yield from reference and high-temperature heat treatment Milk was 10.1 and 10.2 g/100 g Milk, respectively. The adjusted Cheese yield (ACY r ), calculated from raw Milk, was lowest when MF was used. The pre-concentration method had little effect on the starter activity: no differences were observed in the pH of Cheeses. The compositions of the ripened Cheeses were comparable. The casein to fat ratio of MF Cheese was elevated, possibly due to elevated casein to fat ratio of vat Milk. Even though the high-temperature heat treatment, ultrafiltration and microfiltration Cheeses were harder than reference Cheese, they retained their elasticity. Resilience was significantly higher with microfiltration and ultrafiltration Cheeses. The sensory quality of all Cheeses was considered according to specification. The pre-treatment methods had little effect on the processing characteristics, Cheese quality or yield when calculated on the basis of the quantity of original Milk.
-
polymeric microfiltration of skimmed Milk in edam Cheese process i effect of the concentration factor on the composition of vat Milk and whey
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, Antti Heino, Janne UusirauvaAbstract:Polymeric microfiltration (MF) with volume concentration factors 4 (CF 4), 10 (CF 10) and 70 (CF 70) was used in the concentration of Edam Cheese Milk. The traditional Edam process (CF 1) was used as a reference. All Cheese vat Milks produced by MF were adjusted to 42 g of protein/kg of Milk. The effect of the CF on the mass balance and composition of vat Milk and subsequent Cheese whey was studied. The recovery yield of calcium and fat into whey was significantly reduced in all MF Milks. Whey protein concentration of vat Milk was decreased as CF was increased to CF 10; further diafiltration resulted in little difference in vat Milk or whey composition. Even though the concentration of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) in CF 70 vat Milk was reduced by 87 and 88%, respectively, the reduction of whey proteins in whey was only 70%. The remaining whey protein components consisted mainly of high molecular weight whey proteins, K-casein macropeptides and NPN, which were recovered from Cheese Milk to whey. Elevation of protein content of vat Milk reduced the recovery of whey proteins (WP) from vat Milk to Cheese whey; the concentration factor had limited effect.
M E Johnson - One of the best experts on this subject based on the ideXlab platform.
-
effects of the depletion of whey proteins from unconcentrated Milk using microfiltration on the yield functionality and nutritional profile of cheddar Cheese
Journal of Dairy Science, 2020Co-Authors: E Reale, J J Jaeggi, M E Johnson, S Govindasamylucey, M Molitor, J. A. LuceyAbstract:Some European dairies use low concentration factor microfiltration (MF) in their Cheese plants. Removal of whey protein (WP) from Milk before Cheesemaking using microfiltration without concentration provides the opportunity to produce a value-added by-product, Milk-derived whey. However, few studies have focused on the effects on Cheese properties caused by the depletion of WP from Cheese Milk. Most studies have concentrated Cheese Milk using MF in addition to depletion of WP. In our approach, Cheese Milk was not concentrated during WP depletion using MF. We wanted to quantify residual WP levels in Cheese made from MF Milk and to explore whether WP depletion from Milk would influence functionality, nutritional profile, and Cheese quality during ripening. Casein (CN) contents for all Milks were kept at ∼2.5%, to eliminate the confounding factor of concentration of CN, which was observed in some previous MF studies. Cheese Milks had similar ratios of CN to fat. Three standardized Milks were produced with various CN:true protein (TP) ratios: (a) control with a CN:TP ratio of 83:100, (b) 35% WP depletion, 89:100 CN:TP, and (c) 70% WP depletion, 95:100 CN:TP. Cheddar Cheeses were made from MF Milk with various WP depletion levels and aged for 9 mo, and their functionality was evaluated during ripening. We found no major differences in Cheese composition or pH values between samples. Cheese yield, solids recovery, and nitrogen recovery were slightly higher in the 95:100 CN:TP Cheeses compared with the control. These enhanced recoveries reflect that MF-treated Milk started with a higher fraction of CN-based protein solids, rather than WP solids. The standardized Milk from the 95:100 CN:TP treatment also had a slightly higher fat content compared with the control, likely helping to increase Cheese yield. Rheological properties of Cheeses during heating were similar between treatments. Hardness initially decreased with age for all Cheeses due to proteolysis or solubilization, or both, of calcium phosphate. Maximum loss tangent (LT), an index of Cheese meltability, was slightly lower for the control Cheese until 30 d of ripening, but after 30 d, all treatments exhibited similar maximum LT values. The temperature where LT = 1 (crossover temperature), an index of softening point during heating, was slightly lower for MF Cheese compared with the control Cheeses during ripening. Microfiltration treatment had no significant influence on proteolysis. Sensory properties were similar between the Cheeses, except for bitterness. Bitterness intensity was slightly lower in the MF Cheeses than in the control Cheeses and increased in all Cheeses during ripening. We detected no major differences in the concentrations of key nutrients or vitamins between the various Cheeses. Depletion of WP in Cheese Milk by MF did not negatively affect Cheese quality, or its nutritional profile, and resulted in similar Cheesemaking yields.
-
low sodium cheddar Cheese effect of fortification of Cheese Milk with ultrafiltration retentate and high hydrostatic pressure treatment of Cheese
Journal of Dairy Science, 2015Co-Authors: M. Öztürk, J J Jaeggi, M E Johnson, S Govindasamylucey, J. A. LuceyAbstract:Low-sodium Cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low salt-in-moisture levels. We proposed that this excessive starter-induced acidity could be prevented by the fortification of Cheese Milk with ultrafiltration (UF) retentates (to increase curd buffering), and by decreasing microbial activity using the application of high-hydrostatic pressure (HHP) treatment (that is, to reduce residual starter numbers). Camel chymosin was also used as a coagulant to help reduce bitterness development (a common defect in low-sodium Cheeses). Three types of low-Na (0.8% NaCl) Cheddar Cheeses were manufactured: non-UF fortified, no HHP applied (L-Na); UF-fortified (Cheese Milk total solids = 17.2 ± 0.6%), no HHP applied (L-Na-UF); and UF-fortified, HHP-treated (L-Na-UF-HHP; 500 MPa for 3 min applied at 1 d post-Cheese manufacture). Regular salt (2% NaCl) non-UF fortified, non-HHP treated (R-Na) Cheese was also manufactured for comparison purposes. Analysis was performed at 4 d, 2 wk, and 1, 3, and 6 mo after Cheese manufacture. Cheese functionality during ripening was assessed using texture profile analysis and dynamic low-amplitude oscillatory rheology. Sensory Spectrum and quantitative descriptive analysis was conducted with 9 trained panelists to evaluate texture and flavor attributes using a 15-point scale. At 4 d and 2 wk of ripening, L-Na-UF-HHP Cheese had ~2 and ~4.5 log lower starter culture numbers, respectively, than all other Cheeses. Retentate fortification of Cheese Milk and HHP treatment resulted in low-Na Cheeses having similar insoluble calcium concentrations and pH values compared with R-Na Cheese during ripening. The L-Na-UF Cheese exhibited significantly higher hardness values (measured by texture profile analysis) compared with L-Na Cheese until 1 mo of ripening; however, after 1 mo, all low-Na Cheeses exhibited similar hardness values, which were significantly lower than R-Na Cheese. Pressure treatment significantly increased maximum loss tangent (meltability) from rheology testing and decreased melt temperature. Sensory results indicated only very slight bitterness (<2.5 out of 15-point scale) was detected in all Cheeses during the 6 mo of ripening. The L-Na-UF-HHP Cheese did not significantly differ in bitterness and acidity from R-Na Cheese during ripening. Pressures treatment of Cheese at 500 MPa and Cheese Milk retentate fortification could be used to improve the quality of low-Na Cheese.
-
Low-sodium Cheddar Cheese: Effect of fortification of Cheese Milk with ultrafiltration retentate and high-hydrostatic pressure treatment of Cheese
Journal of Dairy Science, 2015Co-Authors: M. Öztürk, Selvarani Govindasamy-lucey, J J Jaeggi, John A. Lucey, M E JohnsonAbstract:Low-sodium Cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low salt-in-moisture levels. We proposed that this excessive starter-induced acidity could be prevented by the fortification of Cheese Milk with ultrafiltration (UF) retentates (to increase curd buffering), and by decreasing microbial activity using the application of high-hydrostatic pressure (HHP) treatment (that is, to reduce residual starter numbers). Camel chymosin was also used as a coagulant to help reduce bitterness development (a common defect in low-sodium Cheeses). Three types of low-Na (0.8% NaCl) Cheddar Cheeses were manufactured: non-UF fortified, no HHP applied (L-Na); UF-fortified (Cheese Milk total solids=17.2±0.6%), no HHP applied (L-Na-UF); and UF-fortified, HHP-treated (L-Na-UF-HHP; 500 MPa for 3 min applied at 1 d post-Cheese manufacture). Regular salt (2% NaCl) non-UF fortified, non-HHP treated (R-Na) Cheese was also manufactured for comparison purposes. Analysis was performed at 4 d, 2 wk, and 1, 3, and 6 mo after Cheese manufacture. Cheese functionality during ripening was assessed using texture profile analysis and dynamic low-amplitude oscillatory rheology. Sensory Spectrum and quantitative descriptive analysis was conducted with 9 trained panelists to evaluate texture and flavor attributes using a 15-point scale. At 4 d and 2 wk of ripening, L-Na-UF-HHP Cheese had ~2 and ~4.5 log lower starter culture numbers, respectively, than all other Cheeses. Retentate fortification of Cheese Milk and HHP treatment resulted in low-Na Cheeses having similar insoluble calcium concentrations and pH values compared with R-Na Cheese during ripening. The L-Na-UF Cheese exhibited significantly higher hardness values (measured by texture profile analysis) compared with L-Na Cheese until 1 mo of ripening; however, after 1 mo, all low-Na Cheeses exhibited similar hardness values, which were significantly lower than R-Na Cheese. Pressure treatment significantly increased maximum loss tangent (meltability) from rheology testing and decreased melt temperature. Sensory results indicated only very slight bitterness (
-
Cheese | Preparation of Cheese Milk
Encyclopedia of Dairy Sciences, 2011Co-Authors: M E JohnsonAbstract:For many Cheesemakers, the actual process of making Cheese begins when Milk is delivered to the factory. Several pre-Cheesemaking steps are taken to ensure consistency of the final Cheese produced. They fall into two categories: analytical and mechanical. The analytical processes include checking Milk for antibiotics, general appearance, smell, microbial content, and composition. The mechanical steps may include clarification, filtration, separation, and heat treatment. In addition, Milk may be homogenized to give Cheese unique characteristics, deaerated to remove volatile flavors derived from feed or to remove gases incorporated during handling, and processed through membranes to separate out water and other serum components. Many Cheesemakers also choose to standardize Milk composition, that is, alter Milk composition in terms of fat, casein, lactose, and total amounts of these solids to a consistent target composition of these solids every day. Standardizing Milk composition allows the Cheese manufacturer to use standardized manufacturing schedules rather than having to change Cheesemaking practices to fit changes in Milk composition. A major benefit of standardization of both Milk composition and manufacturing schedules is that the Cheese produced is of greater consistency in terms of composition and physical and sensory characteristics. Some Cheesemakers may have to standardize Milk composition to produce Cheese that meets legal standards of composition, whereas for others it is simply a means to improve productivity. Standardization of Milk composition can have a major impact on whey composition and this must be considered.
Ana Belen Florez - One of the best experts on this subject based on the ideXlab platform.
-
pcr dgge as a tool for characterizing dominant microbial populations in the spanish blue veined cabrales Cheese
International Dairy Journal, 2006Co-Authors: Ana Belen Florez, Baltasar MayoAbstract:The microbial populations of Cheese Milk and rennet extracts used in the production of traditional, Spanish, blue-veined Cabrales Cheese were identified by PCR–DGGE analysis of the V3 region of the bacterial 16S rRNA gene and of the D1 region of the eukaryotic 26S rRNA genes. Ripe Cheeses (60 days old) were examined in the same way. The results obtained by this culture-independent technique were compared to others previously obtained by conventional culturing methods. Rennet extracts were dominated by a number of Lactobacillus species, including Lb. plantarum, a non-starter lactic acid bacterium dominant during ripening. Lactococcus lactis was only found in one rennet extract. The Cheese Milk was clearly dominated by Lactococcus-like bacteria, with Lc. lactis in the greatest number. This bacterium was also dominant in the Cheese samples (on both the surface and in the interior), in agreement with results obtained by culturing. The sequences of several bacterial DGGE bands from all samples showed less than 97% homology to known, cultured species. This indicates that unknown species are present in the Cabrales Cheese environment and that culture-independent methods are needed to fully characterize this ecosystem.
-
microbial diversity and succession during the manufacture and ripening of traditional spanish blue veined cabrales Cheese as determined by pcr dgge
International Journal of Food Microbiology, 2006Co-Authors: Ana Belen Florez, Baltasar MayoAbstract:The diversity and dynamics of the dominant microbial communities arising during the manufacture and ripening of four batches of naturally fermented Cabrales Cheese were investigated by the PCR-DGGE culture-independent technique. Total microbial DNA was extracted from Cheese Milk, curd and Cheese samples and used as template material in PCR experiments to amplify the V3 region of the bacterial 16S rRNA gene, plus the D1 region of the eukaryotic 26S rRNA gene. These regions were then analysed using DGGE. Eukaryotic and bacterial bands were identified by isolation, reamplification and sequencing. The results were compared to those obtained in a previous microbial characterization of the same four batches using classical culturing methods. Great variability was recorded between batches by the PCR-DGGE technique. This was also shown by culturing, and underlines the uniqueness of artisanal products. Lactocococcus lactis subsp. lactis was dominant from the Cheese Milk stage until the end of ripening, whereas populations of certain Lactobacillus species appeared during ripening. Populations of species never isolated by culturing were found to be numerous by the PCR-DGGE method, in particular Lactococcus garvieae and Lactococcus raffinolactis. Other, completely unknown lactococci were also detected. The dominant eukaryotic populations from day 15 onwards were those of Penicillium roqueforti and Geotrichum candidum.
J. A. Lucey - One of the best experts on this subject based on the ideXlab platform.
-
effects of the depletion of whey proteins from unconcentrated Milk using microfiltration on the yield functionality and nutritional profile of cheddar Cheese
Journal of Dairy Science, 2020Co-Authors: E Reale, J J Jaeggi, M E Johnson, S Govindasamylucey, M Molitor, J. A. LuceyAbstract:Some European dairies use low concentration factor microfiltration (MF) in their Cheese plants. Removal of whey protein (WP) from Milk before Cheesemaking using microfiltration without concentration provides the opportunity to produce a value-added by-product, Milk-derived whey. However, few studies have focused on the effects on Cheese properties caused by the depletion of WP from Cheese Milk. Most studies have concentrated Cheese Milk using MF in addition to depletion of WP. In our approach, Cheese Milk was not concentrated during WP depletion using MF. We wanted to quantify residual WP levels in Cheese made from MF Milk and to explore whether WP depletion from Milk would influence functionality, nutritional profile, and Cheese quality during ripening. Casein (CN) contents for all Milks were kept at ∼2.5%, to eliminate the confounding factor of concentration of CN, which was observed in some previous MF studies. Cheese Milks had similar ratios of CN to fat. Three standardized Milks were produced with various CN:true protein (TP) ratios: (a) control with a CN:TP ratio of 83:100, (b) 35% WP depletion, 89:100 CN:TP, and (c) 70% WP depletion, 95:100 CN:TP. Cheddar Cheeses were made from MF Milk with various WP depletion levels and aged for 9 mo, and their functionality was evaluated during ripening. We found no major differences in Cheese composition or pH values between samples. Cheese yield, solids recovery, and nitrogen recovery were slightly higher in the 95:100 CN:TP Cheeses compared with the control. These enhanced recoveries reflect that MF-treated Milk started with a higher fraction of CN-based protein solids, rather than WP solids. The standardized Milk from the 95:100 CN:TP treatment also had a slightly higher fat content compared with the control, likely helping to increase Cheese yield. Rheological properties of Cheeses during heating were similar between treatments. Hardness initially decreased with age for all Cheeses due to proteolysis or solubilization, or both, of calcium phosphate. Maximum loss tangent (LT), an index of Cheese meltability, was slightly lower for the control Cheese until 30 d of ripening, but after 30 d, all treatments exhibited similar maximum LT values. The temperature where LT = 1 (crossover temperature), an index of softening point during heating, was slightly lower for MF Cheese compared with the control Cheeses during ripening. Microfiltration treatment had no significant influence on proteolysis. Sensory properties were similar between the Cheeses, except for bitterness. Bitterness intensity was slightly lower in the MF Cheeses than in the control Cheeses and increased in all Cheeses during ripening. We detected no major differences in the concentrations of key nutrients or vitamins between the various Cheeses. Depletion of WP in Cheese Milk by MF did not negatively affect Cheese quality, or its nutritional profile, and resulted in similar Cheesemaking yields.
-
low sodium cheddar Cheese effect of fortification of Cheese Milk with ultrafiltration retentate and high hydrostatic pressure treatment of Cheese
Journal of Dairy Science, 2015Co-Authors: M. Öztürk, J J Jaeggi, M E Johnson, S Govindasamylucey, J. A. LuceyAbstract:Low-sodium Cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low salt-in-moisture levels. We proposed that this excessive starter-induced acidity could be prevented by the fortification of Cheese Milk with ultrafiltration (UF) retentates (to increase curd buffering), and by decreasing microbial activity using the application of high-hydrostatic pressure (HHP) treatment (that is, to reduce residual starter numbers). Camel chymosin was also used as a coagulant to help reduce bitterness development (a common defect in low-sodium Cheeses). Three types of low-Na (0.8% NaCl) Cheddar Cheeses were manufactured: non-UF fortified, no HHP applied (L-Na); UF-fortified (Cheese Milk total solids = 17.2 ± 0.6%), no HHP applied (L-Na-UF); and UF-fortified, HHP-treated (L-Na-UF-HHP; 500 MPa for 3 min applied at 1 d post-Cheese manufacture). Regular salt (2% NaCl) non-UF fortified, non-HHP treated (R-Na) Cheese was also manufactured for comparison purposes. Analysis was performed at 4 d, 2 wk, and 1, 3, and 6 mo after Cheese manufacture. Cheese functionality during ripening was assessed using texture profile analysis and dynamic low-amplitude oscillatory rheology. Sensory Spectrum and quantitative descriptive analysis was conducted with 9 trained panelists to evaluate texture and flavor attributes using a 15-point scale. At 4 d and 2 wk of ripening, L-Na-UF-HHP Cheese had ~2 and ~4.5 log lower starter culture numbers, respectively, than all other Cheeses. Retentate fortification of Cheese Milk and HHP treatment resulted in low-Na Cheeses having similar insoluble calcium concentrations and pH values compared with R-Na Cheese during ripening. The L-Na-UF Cheese exhibited significantly higher hardness values (measured by texture profile analysis) compared with L-Na Cheese until 1 mo of ripening; however, after 1 mo, all low-Na Cheeses exhibited similar hardness values, which were significantly lower than R-Na Cheese. Pressure treatment significantly increased maximum loss tangent (meltability) from rheology testing and decreased melt temperature. Sensory results indicated only very slight bitterness (<2.5 out of 15-point scale) was detected in all Cheeses during the 6 mo of ripening. The L-Na-UF-HHP Cheese did not significantly differ in bitterness and acidity from R-Na Cheese during ripening. Pressures treatment of Cheese at 500 MPa and Cheese Milk retentate fortification could be used to improve the quality of low-Na Cheese.
-
Effects of changes in the distribution of soluble and insoluble calcium on Mozzarella Cheese.
Milchwissenschaft-milk Science International, 2009Co-Authors: R. Mizuno, T. Matsuda, J. A. Lucey, N. IchihashiAbstract:Preacidification was used to alter the distribution of calcium between the soluble and insoluble states in Cheese Milk used for the manufacture of Mozzarella Cheese. The pH of Cheese Milk was adjusted by the addition of citric acid to pH 6.59 (CL, citric acid-free), pH 6.46 (PA1), pH 6.25 (PA2), and pH 6.05 (PA3). With the decrease in pH, the proportion of insoluble calcium to total calcium in the Cheese Milk decreased from 69.3% for CL to 66.9,63.6, and 54.1 % for PA1, PA2, and PA3, respectively. The proportions of insoluble calcium in the final Cheeses were 77.9, 76.0, 68.9, and 58.0 %, in CL, PA1, PA2, and PA3 Cheeses, respectively. Preacidification resulted in an increase in Cheese moisture content due to the shorter production time and the impact of preacidification on gelation/curd syneresis. Cheese made from preacidified Milk reduced hardness and increased meltability probably due to the increased Cheese moisture content, reduction in total calcium content and decrease in the proportion of insoluble calcium, which resulted in a decrease in casein-casein interactions. These results indicate that preacidification can be used to produce Mozzarella Cheese with specific levels of total and insoluble calcium.