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Federico Baruzzi - One of the best experts on this subject based on the ideXlab platform.
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pepsin digested bovine lactoferrin prevents Mozzarella Cheese blue discoloration caused by pseudomonas fluorescens
Food Microbiology, 2015Co-Authors: Leonardo Caputo, Linda Monaci, Laura Quintieri, Daniela Manila Bianchi, Lucia Decastelli, Angelo Visconti, Federico BaruzziAbstract:Abstract The aim of this work was to check the efficacy of bovine lactoferrin hydrolyzed by pepsin (LFH) to prevent blue discoloration of Mozzarella Cheese delaying the growth of the related spoilage bacteria. Among 64 Pseudomonas fluorescens strains, isolated from 105 Mozzarella samples, only ten developed blue discoloration in cold-stored Mozzarella Cheese slices. When Mozzarella Cheese samples from dairy were treated with LFH and inoculated with a selected P. fluorescens strain, no pigmentation and changes in casein profiles were found up to 14 days of cold storage. In addition, starting from day 5, the count of P. fluorescens spoiling strain was steadily ca. one log cycle lower than that of LFH-free samples. ESI-Orbitrap-based mass spectrometry analyses allowed to reveal the pigment leucoindigoidine only in the blue LFH-free Cheese samples indicating that this compound could be considered a chemical marker of this alteration. For the first time, an innovative mild approach, based on the antimicrobial activity of milk protein hydrolysates, for counteracting blue Mozzarella event and controlling psychrotrophic pigmenting pseudomonads, is here reported.
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use of ozone in production chain of high moisture Mozzarella Cheese
Lwt - Food Science and Technology, 2014Co-Authors: Annalisa Segat, Federico Baruzzi, Marialuisa Biasutti, Lucilla Iacumin, Giuseppe Comi, Cristian Carboni, Nadia InnocenteAbstract:Abstract This work aimed to evaluate ozone effectiveness in reducing viable spoilage bacteria load throughout high moisture (HM) Mozzarella Cheese-making process. At first, Mozzarella Cheese samples were packaged with ozonated water (2 mg/L), stored at low temperature and monitored during shelf life. In a following phase Cheese samples were put, before packaging, in direct contact with ozonated water at ozone concentrations of 2, 5 and 10 mg/L for 60 min. Then, gaseous ozone at concentrations of 10, 20 and 30 mg/m3 for different times was tested. In these experiments ozone was not effective in surface microbiological decontamination of Cheeses. In all cases, there was no increase in the formation of primary and secondary lipid oxidation products. Finally, we treated only the cooling water, artificially contaminated with Pseudomonas spp. strains, obtaining a reduction of about four Log cfu/mL in the microbial load. HM Mozzarella Cheeses cooled with pre-treated water were characterized by a low microbial load and an increased shelf life. We concluded that ozone can be successfully applied in Mozzarella Cheese processing only to decontaminate water contaminated by potential spoilage bacteria before that it comes into contact with the product. Industrial relevance HM Mozzarella Cheese is a very popular fresh product. Microbiological contamination that occurs after the stretching step when HM Mozzarella Cheese comes into contact with cooling water and preserving liquid heavily affects its shelf-life. For this reason, it was decided to investigate whether ozone applications can be extended to HM Mozzarella Cheese-making process, as already occurs in other food industry sectors. This study demonstrates that water acting as carrier of spoilage microorganisms can be successfully treated with ozone in order to reduce microbial Cheese contamination in each processing step after stretching and shaping.
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antimicrobial efficacy of pepsin digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella Cheese
Food Microbiology, 2012Co-Authors: Laura Quintieri, Domenico Deserio, Leonardo Caputo, Matthew Morea, Linda Monaci, Federico BaruzziAbstract:Abstract The aim of this work was to check the efficacy of bovine lactoferrin (BLF) and its pepsin-digested hydrolysate (LFH) to control spoilage bacteria contaminating the governing liquid of high moisture (HM) Mozzarella Cheese during cold storage. These natural substances resulted effective when tested in vitro against five potential spoilage bacteria contaminating cold-stored HM Mozzarella Cheese. Among six LFH fractions, only the fraction containing lactoferricins, mainly represented by LfcinB 17–42 , resulted effective against Escherichia coli K12 at the same extent of the whole pepsin-digested hydrolysate. LFH tested throughout seven days for its antimicrobial activity against the main bacterial groups growing in cold-stored commercial HM Mozzarella Cheese samples delayed significantly the growth of pseudomonads and coliforms in comparison with the un-treated samples. This is the first report providing a direct evidence of the ability of LFH to inhibit the growth of Cheese spoilage bacteria.
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occurrence of non lactic acid bacteria populations involved in protein hydrolysis of cold stored high moisture Mozzarella Cheese
Food Microbiology, 2012Co-Authors: Federico Baruzzi, Laura Quintieri, M. Morea, Rosanna Lagonigro, Leonardo CaputoAbstract:The aim of this study was to analyse non-lactic acid bacteria populations (NLABPs) and evaluate their role in proteolysis of cold-stored high moisture (HM) Mozzarella Cheese. NLABPs reached values close to 8 log cfu mL⁻¹ after seven days of cold storage. Sequencing of 16 rDNA and rpoB genes and molecular biotyping allowed to identify 66 bacterial strains belonging to 25 species from 15 genera, mainly represented by Pseudomonas, Acinetobacter, and Rahnella. Fifteen strains showed proteolytic activity values higher than 1000.00 μg Gly mL⁻¹ after 24 h of growth in skimmed milk. Moreover, as shown by Urea-PAGE, 11 proteolytic strains caused partial or total disappearance of at least one of the caseins. Their proteolytic behaviour was assessed even when they grew inside the governing liquid together with HM Mozzarella Cheese at 4 °C for 12 days. This is the first report that throws light on the complexity of NLABPs in HM Mozzarella Cheese, demonstrating that some strains caused the partial hydrolysis of α, β, and γ caseins on its outer surface where a concomitant wrinkling and successive exfoliation became visible without significant changes in texture characteristics.
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Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella Cheese processing
Journal of applied microbiology, 1999Co-Authors: Federico Baruzzi, M. Morea, Pier Sandro CocconcelliAbstract:The development of the dominant bacterial populations during traditional Mozzarella Cheese production was investigated using physiological analyses and molecular techniques for strain typing and taxonomic identification. Analysis of RAPD fingerprints revealed that the dominant bacterial community was composed of 25 different biotypes, and the sequence analysis of 16S rDNA demonstrated that the isolated strains belonged to Leuconostoc mesenteroides subsp. mesenteroides, Leuc. lactis, Streptococcus thermophilus, Strep. bovis, Strep. uberis, Lactococcus lactis subsp. lactis, L. garviae, Carnobacterium divergens, C. piscicola, Aerococcus viridans, Staphylococcus carnosus, Staph. epidermidis, Enterococcus faecalis, Ent. sulphureus and Enterococcus spp. The bacterial populations were characterized for their physiological properties. Two strains, belonging to Strep. thermophilus and L. lactis subsp. lactis, were the most acidifying; theL. lactis subsp. lactis strain was also proteolytic and eight strains were positive to citrate fermentation. Moreover, the molecular techniques allowed the identification of potential pathogens in a non-ripened Cheese produced from raw milk.
Donald J. Mcmahon - One of the best experts on this subject based on the ideXlab platform.
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Improvement in melting and baking properties of low-fat Mozzarella Cheese
Journal of Dairy Science, 2011Co-Authors: Rahul Wadhwani, W R Mcmanus, Donald J. McmahonAbstract:Abstract Low-fat Cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella Cheese was developed in which fat is released onto the Cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella Cheese curd was made with target fat contents of 15, 30, 45, and 60g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of Cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella Cheese with about 6% fat and pH 5.2. The Cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control Cheese. Melting characteristics also improved in contrast to the control Cheese, which remained in the form of shreds during baking and lacked proper melting. The Cheeses made with added butter had higher free oil content, which correlated (R 2 ≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat Cheese.
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Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability
Journal of Dairy Science, 2010Co-Authors: Donald J. Mcmahon, Robert L. Fife, Craig J. ObergAbstract:The aim of this study was to determine what happens to water in Mozzarella Cheeses during storage and to relate those changes to Cheese microstructure and functionality. A reduced fat (8% fat) Mozzarella Cheese and a control Cheese with 19% fat were made and evaluated over 21 d of refrigerated storage at 4°C. Fat, protein, ash, salt, and water were measured on d 1. Meltability, total water, freezable water, and expressible water were measured on d 1, 7, 14, and 21. Even though the reduced fat Cheese had a higher total water content than did the control Cheese, the reduced fat Cheese contained less water on a fat-free basis. The amount of water expressible at 25°C was higher in the control Cheese than in the reduced fat Cheese and was proportional to the fat content of the Cheese. During storage, the expressed serum for both Cheeses decreased to zero by d 21. Based on changes observed in microstructure of a commercial Mozzarella Cheese (19% fat) during storage, we concluded that the expressed water was derived from water contained in the fat-serum channels that were interspersed throughout the protein matrix. The amount of bound water was lower in the control Cheese than in the reduced fat Cheese and was proportional to the protein content of the Cheese. Bound water levels remained constant throughout storage. During storage of the commercial Mozzarella Cheese, the fat-serum channels became smaller with the protein matrix expanding into the areas between the fat globules. By d 21, the fat globules were completely encased by the protein matrix. This expansion of the protein matrix in the commercial Cheese occurred over the same time span as the decrease in expressible water of the experimental Cheese and indicated that the protein matrix was absorbing the water originally located in the fat-serum channels. Because no change in bound water was observed, the water that had been expressible at d 1 was being absorbed into the protein matrix as entrapped water. The meltability of both Cheeses increased during storage while the percentage of entrapped water increased.
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Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella Cheese and Cheese whey.
Journal of Dairy Science, 2000Co-Authors: B. L. Petersen, Craig J. Oberg, Donald J. Mcmahon, R I Dave, Jeffery R. BroadbentAbstract:We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella Cheese functionality and whey viscosity. Mozzarella Cheeses were manufactured with Lactobacillus helveticus LH100 paired with one of four S. thermophilus strains: MR-1C, a bacterium that produces a capsular exopolysaccharide; MTC360, a strain that secretes a ropy exopolysaccharide; TAO61, a nonexopolysaccharide-producing commercial Cheese starter; and DM10, a nonencapsulated, exopolysaccharide-negative mutant of strain MR-1C. As expected, Cheese moisture levels were significantly higher in Mozzarella Cheeses made with exopolysaccharide-positive versus exopolysaccharide-negative streptococci, and melt properties were better in the higher moisture Cheeses. Whey viscosity measurements showed that unconcentrated and ultrafiltered, fivefold concentrated whey from Cheeses made with S. thermophilus MTC360 were significantly more viscous than whey from Cheeses made with MR-1C, TAO61, or DM10. No significant differences were noted between the viscosity of unconcentrated or concentrated whey from Cheeses made with S. thermophilus MR-1C versus the industrial Cheese starter TAO61. These data indicate that encapsulated, but not ropy, exopolysaccharide-producing S. thermophilus strains can be utilized to increase the moisture level of Cheese and to improve the melt properties of Mozzarella Cheese without adversely affecting whey viscosity.
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manufacture of low fat Mozzarella Cheese using exopolysaccharide producing starter cultures
Journal of Dairy Science, 1998Co-Authors: David B Perry, Donald J. Mcmahon, Craig J. ObergAbstract:Abstract Exopolysaccharide-producing starter cultures, consisting of single strains of Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii ssp. bulgaricus MR-1R, were used to make three trials of low fat (6% fat) Mozzarella Cheese. Our aim was to determine whether observations made using small [10-kg (22-lb) capacity] vats with manual stretching of curd could be replicated using pilot-scale [454-kg (1000-lb) capacity] double-O vats with mechanical stirring and stretching of the curd. A control Cheese was made using S. thermophilus TA061 and Lactobacillus helveticus LH100 as starter cultures that did not produce exopolysaccharides. Cheese was measured for moisture content and meltability at d 1. Cheese made with the exopolysaccharide-producing starter cultures had 2% higher moisture contents and exhibited slightly higher meltability. Because of changes in the procedure to manufacture low fat Cheese that were necessary when the mechanized vats were used, the Cheeses made in the double-O vats were slightly lower in moisture than Cheeses previously made in the hand-stirred laboratory-scale vats.
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Functionality of low fat Mozzarella Cheese
Journal of Dairy Science, 1996Co-Authors: Robert L. Fife, Donald J. Mcmahon, Craig J. ObergAbstract:Abstract Low fat Mozzarella Cheese was made from milks containing casein to fat ratios of 3.0, 5.0, 7.0, and 8.0. Prior to addition of rennet, milk was pasteurized at 79°C for 28s and then acidified to pH 6.0 with lactic acid. Three replicates of each Cheese were made in 7-L vats and stored at 4°C. Functional properties as pizza Cheese were evaluated. Cheese moisture and fat contents were evaluated at 1 d. Apparent viscosity and extent of flow of melted Cheese, cook color, and proteolysis were evaluated at 1, 7, 14, and 28 d. Moisture content measured by a rapid microwave oven method underestimated the moisture content of low fat Cheeses; probable moisture was calculated by component analysis. The part-skim Mozzarella control with 19% fat had a moisture content of 51%; the moisture contents of the low fat Cheeses containing 2 to 5% fat were 63%. Low fat Cheeses did not melt as well as did the part-skim Mozzarella Cheese, although the differences between the Cheeses with 2 and 5% fat were insignificant. Storage for 28 d only marginally increased the meltability of low fat Cheese. Lower fat content also increased cook color. The amount of intact α s -CN decreased by at least 48% in all Cheeses as a result of proteolysis during 28 d of storage.
P S Kindstedt - One of the best experts on this subject based on the ideXlab platform.
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effect of milk preacidification on low fat Mozzarella Cheese ii chemical and functional properties during storage
Journal of Dairy Science, 2001Co-Authors: L E Metzger, D M Barbano, P S Kindstedt, Mingruo GuoAbstract:The effect of milk preacidification on Cheese manufacturing, chemical properties, and functional properties of low fat Mozzarella Cheese was determined. Four vats of Cheese were made in 1 d using no preacidification (control), preacidification to pH 6.0 and pH 5.8 with acetic acid, and preacidification to pH 5.8 with citric acid. This process was replicated four times. Modifications in the typical Mozzarella manufacturing procedures were necessary to accommodate milk preacidification. The chemical composition of the Cheeses was similar among the treatments, except the calcium content and calcium as a percentage of protein were lower in the preacidified treatments. During refrigerated storage, the chemical and functional properties of low fat Mozzarella were affected the most by milk preacidification to pH 5.8 with citric acid. The amount of expressible serum, unmelted Cheese whiteness, initial unmelted hardness, and initial apparent viscosity were lower with preacidification. The reduction in initial unmelted Cheese hardness and initial apparent viscosity in the pH 5.8 citric treatments represents an improvement in the quality of low fat Mozzarella Cheese that allows the Cheese to have better pizza bake characteristics with shorter time of refrigerated storage.
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whiteness change during heating and cooling of Mozzarella Cheese
Journal of Dairy Science, 2000Co-Authors: L E Metzger, M.a. Rudan, D M Barbano, P S Kindstedt, Mingruo GuoAbstract:Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella Cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whiteness was observed during heating, and a decrease in whiteness was observed during cooling. In low-moisture, part-skim Mozzarella, the whiteness changes during heating and cooling were smaller. Serum phase was removed from low-fat and low-moisture, part-skim Mozzarella Cheeses. White protein gels were formed when the isolated serum phase from either low-fat or low-moisture, part-skim Mozzarella was heated. The white gel that formed was composed predominantly of casein and casein proteolysis products. The gel might have been produced by heat-induced, hydrophobic protein-protein interactions, and it tended to dissociate when cooled. Formation of a gel during heating increased light scattering, which increased the L-value. The gel dissociated during cooling and no longer scattered light, which decreased the L-value. We hypothesized that a gel, which was reversible, formed in the serum phase of Cheese during heating and might have been responsible for the observed changes in the L-value of low-fat Mozzarella Cheese during heating and cooling. The additional fat in low-moisture, part-skim Mozzarella compared with low-fat Mozzarella masked some of the color changes in the serum phase of low-moisture, part-skim Mozzarella. A model was developed to describe the contributions of the casein matrix plus serum phase of Mozzarella Cheese and the contribution of fat to the changes in whiteness of Mozzarella Cheese during heating and cooling.
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age related changes in the water phase of Mozzarella Cheese
Journal of Dairy Science, 1995Co-Authors: Ming R. Guo, P S KindstedtAbstract:Abstract Changes in the water-holding capacity of low moisture Mozzarella Cheese during aging were evaluated by measuring the amount of serum expressed from the Cheese upon centrifugation at 12,500× g for 75min at 25°C. Low moisture Mozzarella Cheeses (n = 3) were obtained the day after commercial manufacture and stored at 4°C. Expressible serum was obtained at 2, 4, 8, 12, and 16 d after manufacture; analyzed for concentrations of CP and protein that was soluble at pH 4.6, Ca, P, K, Mg, Na, and Zn; and evaluated for proteins and peptides by urea-PAGE. Quantity of expressible serum decreased dramatically during storage, indicating substantial increase in water-holding capacity. Both CP and protein that was soluble at pH 4.6 in expressible serum increased during storage; however, CP content was higher and increased faster than protein that was soluble at pH 4.6. Urea-PAGE confirmed that unhydrolyzed α s1 -, α s2 -, and especially β -CN accounted for a large share of the CP in the expressible serum. Concentration of Zn increased during aging, unlike that of other elements. A model that is based on the swelling and solubilizing action of NaCl on the protein matrix is proposed to account for the increases in water-holding capacity and the unhydrolyzed caseins in the water phase of Mozzarella Cheese during aging.
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Mozzarella Cheese impact of milling ph on chemical composition and proteolysis
Journal of Dairy Science, 1993Co-Authors: D M Barbano, P S KindstedtAbstract:Abstract The objective of this study was to determine the impact of milling pH on initial chemical composition and proteolytic changes in Mozzarella Cheese during refrigerated storage. A new pilot-scale Mozzarella Cheese-making method without brine salting was developed to produce Cheese with homogeneous chemical composition within and among vats. Three milling pH (5.10, 5.25, and 5.40) were used to make three vats of Cheese in 1 d. Cheese making was replicated on 3 d, on which the order of Cheese making for each pH was selected so that effects of day and order of Cheese making were blocks in a 3×3 Latin square design. Milling pH affected Cheese pH and titratable acidity. However, the initial chemical composition (i.e., moisture, fat, and protein) and amounts of nitrogen soluble in 12% TCA and in pH 4.6 acetate buffer were unaffected by differences in milling pH. During 50 d of refrigerated storage, differences in Cheese pH among treatments were unchanged, the amount of nitrogen soluble in TCA and in acetate buffer increased, the amount of residual intact α s -casein decreased, and the amount of intact β -casein remained constant. Proteolysis during refrigerated storage was unaffected by differences in milling pH.
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Mozzarella Cheese impact of cooking temperature on chemical composition proteolysis and functional properties
Journal of Dairy Science, 1993Co-Authors: Joseph J Yun, D M Barbano, Joseph L Kiely, P S KindstedtAbstract:Abstract The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella Cheese during storage was determined. Three vats of Cheese were made in 1 d using three different cooking temperatures (38, 41, and 44°C). Cheese making was replicated on 3 different d using a 3 × 3 Latin square design. No significant effect of cooking temperature on fat, protein, and salt contents of the Cheese was detected. However, a higher cooking temperature produced Cheese with a lower moisture and decreased proteolysis during 50 d of storage at 4°C. Nitrogen soluble in 12% TCA and pH 4.6 acetate buffer increased, and α s ,-caseins decreased, but β -casein remained constant for all Cheeses during storage. Differences in cooking temperature did not significantly change functional properties, such as meltability and free oil formation. However, apparent viscosity of melted Cheese was higher with higher cooking temperature. Increased storage time at 4°C decreased hardness of unmelted Cheese, increased meltability, decreased apparent viscosity, and increased free oil formation.
Danilo Ercolini - One of the best experts on this subject based on the ideXlab platform.
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remake by high throughput sequencing of the microbiota involved in the production of water buffalo Mozzarella Cheese
Applied and Environmental Microbiology, 2012Co-Authors: Danilo Ercolini, Francesca De Filippis, Antonietta La Storia, Michele IaconoAbstract:ABSTRACT Intermediates of production of two batches of traditional Mozzarella Cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.
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pcr dgge fingerprints of microbial succession during a manufacture of traditional water buffalo Mozzarella Cheese
Journal of Applied Microbiology, 2004Co-Authors: Danilo Ercolini, Gianluigi Mauriello, Giuseppe Blaiotta, Giancarlo Moschetti, S CoppolaAbstract:D . E R C O L I N I , G . M A U R I E L L O , G . B L A I O T T A , G . M O S C H E T T I A N D S . C O P P O L A . 2003. Aims: To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of Mozzarella Cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Methods and Results: Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a Mozzarella Cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates of appropriate culture media generally used for viable counts of mesophilic and thermophilic lactic acid bacteria (LAB) and used in polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE) experiments. The analysis of the DGGE profiles showed a strong influence of the microflora of the NWC on the whole process because after the starter addition, the profile of all the dairy samples was identical to the one shown by the NWC. Simple indexes were calculated for the DGGE profiles to have an objective estimation of biodiversity and of technological importance of specific groups of organisms. LAB grown on Man Rogosa Sharp (MRS) and Rogosa agar at 30� C showed high viable counts and the highest diversity in species indicating their importance in the Cheese making, which had not been considered so far. Moreover, the NWC profiles were shown to be the most similar to the curd profile suggesting to be effective in manufacture. Conclusions: The PCR‐DGGE analysis showed that in premium quality manufacture the NWC used as starter had a strong influence on the microflora responsible for process development. Significance and Impact of the Study: The molecular approach appeared to be valid as a tool to control process development, starter effectiveness and product identity as well as to rank Cheese quality.
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relationships between flavoring capabilities bacterial composition and geographical origin of natural whey cultures used for traditional water buffalo Mozzarella Cheese manufacture
Journal of Dairy Science, 2003Co-Authors: Gianluigi Mauriello, Luigi Moio, Alessandro Genovese, Danilo ErcoliniAbstract:Natural whey cultures (NWC) (n = 29) used for traditional water-buffalo Mozzarella Cheese manufacture and arising from different geographical areas of production were characterized and grouped on the basis of their capability to develop neutral volatile compounds and according to their microbial diversity as revealed by molecular analysis. The flavoring properties of NWC were studied in dairy microcosms resembling the specific technological procedure used in the traditional water-buffalo Mozzarella Cheese-making. Neutral volatile compounds were identified by high-resolution gas chromatography (HRGC)-mass spectrometry analysis while information on the microbial diversity occurring in the NWC was retrieved by PCR-denaturing gradient gel electrophoresis (DGGE) analysis of 16S rDNA after direct DNA extraction. Neoformation volatile substances (n = 27) were found; 23 were identified and some of them recognized as odor-conferring molecules. Eight different bands, referable to eight microbial species, were obtained by PCR-DGGE analysis of the NWC. Statistical analyses were applied to PCR-DGGE and HRGC data. Interestingly, the flavoring capabilities and the microbial diversity of the NWC proved to be closely linked and both related to the geographical origin of the NWC. These results suggested a possible use of the molecular characterization of the dairy products to support the traceability criteria of typical dairy products like water-buffalo Mozzarella Cheese.
D M Barbano - One of the best experts on this subject based on the ideXlab platform.
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effect of milk preacidification on low fat Mozzarella Cheese ii chemical and functional properties during storage
Journal of Dairy Science, 2001Co-Authors: L E Metzger, D M Barbano, P S Kindstedt, Mingruo GuoAbstract:The effect of milk preacidification on Cheese manufacturing, chemical properties, and functional properties of low fat Mozzarella Cheese was determined. Four vats of Cheese were made in 1 d using no preacidification (control), preacidification to pH 6.0 and pH 5.8 with acetic acid, and preacidification to pH 5.8 with citric acid. This process was replicated four times. Modifications in the typical Mozzarella manufacturing procedures were necessary to accommodate milk preacidification. The chemical composition of the Cheeses was similar among the treatments, except the calcium content and calcium as a percentage of protein were lower in the preacidified treatments. During refrigerated storage, the chemical and functional properties of low fat Mozzarella were affected the most by milk preacidification to pH 5.8 with citric acid. The amount of expressible serum, unmelted Cheese whiteness, initial unmelted hardness, and initial apparent viscosity were lower with preacidification. The reduction in initial unmelted Cheese hardness and initial apparent viscosity in the pH 5.8 citric treatments represents an improvement in the quality of low fat Mozzarella Cheese that allows the Cheese to have better pizza bake characteristics with shorter time of refrigerated storage.
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whiteness change during heating and cooling of Mozzarella Cheese
Journal of Dairy Science, 2000Co-Authors: L E Metzger, M.a. Rudan, D M Barbano, P S Kindstedt, Mingruo GuoAbstract:Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella Cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whiteness was observed during heating, and a decrease in whiteness was observed during cooling. In low-moisture, part-skim Mozzarella, the whiteness changes during heating and cooling were smaller. Serum phase was removed from low-fat and low-moisture, part-skim Mozzarella Cheeses. White protein gels were formed when the isolated serum phase from either low-fat or low-moisture, part-skim Mozzarella was heated. The white gel that formed was composed predominantly of casein and casein proteolysis products. The gel might have been produced by heat-induced, hydrophobic protein-protein interactions, and it tended to dissociate when cooled. Formation of a gel during heating increased light scattering, which increased the L-value. The gel dissociated during cooling and no longer scattered light, which decreased the L-value. We hypothesized that a gel, which was reversible, formed in the serum phase of Cheese during heating and might have been responsible for the observed changes in the L-value of low-fat Mozzarella Cheese during heating and cooling. The additional fat in low-moisture, part-skim Mozzarella compared with low-fat Mozzarella masked some of the color changes in the serum phase of low-moisture, part-skim Mozzarella. A model was developed to describe the contributions of the casein matrix plus serum phase of Mozzarella Cheese and the contribution of fat to the changes in whiteness of Mozzarella Cheese during heating and cooling.
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a model of Mozzarella Cheese melting and browning during pizza baking
Journal of Dairy Science, 1998Co-Authors: M A Rudan, D M BarbanoAbstract:Shreds of full fat Mozzarella Cheese usually melt, fuse, and form light brown blisters, but fat-free or lower fat Mozzarella Cheese shreds have limited melt and fusion and become scorched during pizza baking in commercial food service pizza ovens. Why is the functionality so different? Our results indicate that dehydration of the shred surface and subsequent skin formation are the critical events during pizza baking that limit melting and induce scorching of fat-free and lower fat Mozzarella Cheese during pizza baking. When skin formation is prevented by lightly coating fat-free (<0.25% fat) and lower fat Mozzarella Cheese (6 to 9% fat) shred surfaces with a hydrophobic material (ca. 0.9 g vegetable oil/100 g Cheese) prior to pizza baking, melting and browning of these Cheeses were demonstrated to be similar to those of full fat Mozzarella Cheese (21% fat). Therefore, fat within the interior microstructure of the Cheese was not necessary to achieve the proper functionality of fat-free and lower fat Mozzarella Cheeses during pizza baking. A model is proposed to describe the time series of events occurring during pizza baking.
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Mozzarella Cheese impact of milling ph on chemical composition and proteolysis
Journal of Dairy Science, 1993Co-Authors: D M Barbano, P S KindstedtAbstract:Abstract The objective of this study was to determine the impact of milling pH on initial chemical composition and proteolytic changes in Mozzarella Cheese during refrigerated storage. A new pilot-scale Mozzarella Cheese-making method without brine salting was developed to produce Cheese with homogeneous chemical composition within and among vats. Three milling pH (5.10, 5.25, and 5.40) were used to make three vats of Cheese in 1 d. Cheese making was replicated on 3 d, on which the order of Cheese making for each pH was selected so that effects of day and order of Cheese making were blocks in a 3×3 Latin square design. Milling pH affected Cheese pH and titratable acidity. However, the initial chemical composition (i.e., moisture, fat, and protein) and amounts of nitrogen soluble in 12% TCA and in pH 4.6 acetate buffer were unaffected by differences in milling pH. During 50 d of refrigerated storage, differences in Cheese pH among treatments were unchanged, the amount of nitrogen soluble in TCA and in acetate buffer increased, the amount of residual intact α s -casein decreased, and the amount of intact β -casein remained constant. Proteolysis during refrigerated storage was unaffected by differences in milling pH.
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Mozzarella Cheese impact of cooking temperature on chemical composition proteolysis and functional properties
Journal of Dairy Science, 1993Co-Authors: Joseph J Yun, D M Barbano, Joseph L Kiely, P S KindstedtAbstract:Abstract The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella Cheese during storage was determined. Three vats of Cheese were made in 1 d using three different cooking temperatures (38, 41, and 44°C). Cheese making was replicated on 3 different d using a 3 × 3 Latin square design. No significant effect of cooking temperature on fat, protein, and salt contents of the Cheese was detected. However, a higher cooking temperature produced Cheese with a lower moisture and decreased proteolysis during 50 d of storage at 4°C. Nitrogen soluble in 12% TCA and pH 4.6 acetate buffer increased, and α s ,-caseins decreased, but β -casein remained constant for all Cheeses during storage. Differences in cooking temperature did not significantly change functional properties, such as meltability and free oil formation. However, apparent viscosity of melted Cheese was higher with higher cooking temperature. Increased storage time at 4°C decreased hardness of unmelted Cheese, increased meltability, decreased apparent viscosity, and increased free oil formation.