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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1311

Title: The Effects of Processing and Ripening on the Quality of Pizza Cheese
Authors: Guinee, Timothy P.
Mulholland, E.
Mullins, C.
Corcoran, M.O.
Auty, Mark
Keywords: Pizza cheese
Functionality
low moisture Mozzarella
Cheesemaking
Issue Date: 1-Feb-1999
Publisher: Teagasc
Citation: Guinee, T.P., Mulholland, E.O., Mullins, C., Corcoran, M.O., Auty, M., The Effects of Processing and Ripening on the Quality of Pizza Cheese, End of Project Reports, Teagasc, 1999.
Series/Report no.: End of Project Reports;
Dairy Products Research Centre Reports;7
Abstract: The main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality. The approach to achieving these objectives involved the establishment of a suitable pilot plant production procedure for low moisture Mozzarella, developing and/or adapting existing methods for objective evaluation of the functional properties of pizza cheeses, and evaluating the effects of ripening and variations in cheesemaking conditions (e.g. pH at stretching) on the composition, yield and functionality of low moisture Mozzarella cheese. The main conclusions were as follows: The technology for developing low moisture Mozzarella cheeses, with different compositions and functionalities, via alteration of cheesemaking parameters, has been developed. A database has been established on the storage-related changes that occur in texture, proteolysis and functionality of low moisture Mozzarella cheeses of different compositions. In addition an extensive database on the compositional, biochemical, microstructural, rheological and/or functional properties of different commerical cheeses - low moisture Mozzarella, Cheddar and analogue pizza cheese, has been compiled. The functionality of low moisture Mozzarella changes markedly on storage/ripening at 4ºC. Initially, during the first 5-10 days of storage, the functionality of the baked cheese is poor but then improves on further storage as reflected by reductions in melt time and apparent viscosity (chewiness) and increases in stretchability and flowability. The changes in functionality are mediated by storage-related increases in pH, proteolysis, protein-bound water and free oil in the cheese. On prolonged storage (e.g. > 60 d at 4ºC), the cheese functionality becomes impaired as the shredded cheese develops an increased susceptibility to clumping/balling which makes it difficult to dispense the cheese onto the pizza pie and achieve a uniform surface distribution. Moreover, the baked cheese tends to exude excess free oil and loses its desired level of chewiness attaining a 'soupy' consistency. Novel methods were developed/adapted to objectively quantify functionality in the raw (susceptibility of shredded cheese to clump) and cooked (stretchability, chewiness, viscoelasticity) cheeses.
Description: End of Project Report
URI: http://hdl.handle.net/11019/1311
ISBN: 1901138348
Appears in Collections:Food Programme End of Project Reports

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