Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese
1995
Tunick, M.H. | Malin, E.L. | Smith, P.W. | Holsinger, V.H.
The influence of milk homogenization on proteolysis and functional properties of Mozzarella cheese was examined in an effort to develop low-fat Mozzarella with desirable textural and melting properties. Two-stage homogenization of skim milk at 6870/3430 kPa prior to the addition of nonhomogenized cream did not inhibit the meltability of full-fat or low-fat cheeses, when compared with cheeses made from nonhomogenized milk, but the meltability of full-fat cheese made from homogenized milk was greatly decreased. Homogenization of whole or skim milk had no significant effect on other rheological parameters or on proteolysis of alpha-s1-casein in full-fat and low-fat cheeses. Refrigerated storage at 4 degree C caused meltability and proteolysis to increase and the other parameters to decrease. Differences in fat content caused significant changes in hardness, springiness and meltability. Fat globule size and homogenization of protein affected proteolysis and rheology much less than fat content and storage time.
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