Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture

Tareq M. Osaili, Mutamed M. Ayyash, Anas A. Al-Nabulsi, Reyad R. Shaker, Nagendra P. Shah

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactose-fermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 °C and the influence of curd washing on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis, meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those with control or 10%. L*-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during storage.

Original languageEnglish
Pages (from-to)C406-C412
JournalJournal of Food Science
Volume75
Issue number5
DOIs
Publication statusPublished - Jun 2010
Externally publishedYes

Keywords

  • Curd washing
  • Galactose-fermenting
  • Low-moisture mozzarella cheese
  • Proteolysis

ASJC Scopus subject areas

  • Food Science

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