Moynihan A C, Govindasamy-Lucey S, Jaeggi J J, Johnson M E, Lucey J A, McSweeney P L H
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
J Dairy Sci. 2014;97(1):85-96. doi: 10.3168/jds.2013-7081. Epub 2013 Nov 13.
The objective of this study was to compare the effect of coagulant (bovine calf chymosin, BCC, or camel chymosin, CC), on the functional and sensory properties and performance shelf-life of low-moisture, part-skim (LMPS) Mozzarella. Both chymosins were used at 2 levels [0.05 and 0.037 international milk clotting units (IMCU)/mL], and clotting temperature was varied to achieve similar gelation times for each treatment (as this also affects cheese properties). Functionality was assessed at various cheese ages using dynamic low-amplitude oscillatory rheology and performance of baked cheese on pizza. Cheese composition was not significantly different between treatments. The level of total calcium or insoluble (INSOL) calcium did not differ significantly among the cheeses initially or during ripening. Proteolysis in cheese made with BCC was higher than in cheeses made with CC. At 84 d of ripening, maximum loss tangent values were not significantly different in the cheeses, suggesting that these cheeses had similar melt characteristics. After 14 d of cheese ripening, the crossover temperature (loss tangent = 1 or melting temperature) was higher when CC was used as coagulant. This was due to lower proteolysis in the CC cheeses compared with those made with BCC because the pH and INSOL calcium levels were similar in all cheeses. Cheeses made with CC maintained higher hardness values over 84 d of ripening compared with BCC and maintained higher sensory firmness values and adhesiveness of mass scores during ripening. When melted on pizzas, cheese made with CC had lower blister quantity and the cheeses were firmer and chewier. Because the 2 types of cheeses had similar moisture contents, pH values, and INSOL Ca levels, differences in proteolysis were responsible for the firmer and chewier texture of CC cheeses. When cheese performance on baked pizza was analyzed, properties such as blister quantity, strand thickness, hardness, and chewiness were maintained for a longer ripening time than cheeses made with BCC, indicating that use of CC could help to extend the performance shelf-life of LMPS Mozzarella.
本研究的目的是比较凝乳酶（牛犊凝乳酶，BCC，或骆驼凝乳酶，CC）对低水分、部分脱脂（LMPS）马苏里拉奶酪的功能和感官特性以及产品货架期的影响。两种凝乳酶均以两种水平使用[0.05和0.037国际牛奶凝固单位（IMCU）/mL]，并改变凝固温度以使每种处理的凝胶化时间相似（因为这也会影响奶酪的特性）。使用动态低振幅振荡流变学在不同奶酪成熟阶段评估其功能，并评估烘焙奶酪在披萨上的表现。各处理之间的奶酪成分无显著差异。初始阶段或成熟过程中，各奶酪的总钙或不溶性（INSOL）钙水平无显著差异。用BCC制作的奶酪中的蛋白水解程度高于用CC制作的奶酪。在成熟84天时，各奶酪的最大损耗角正切值无显著差异，表明这些奶酪具有相似的融化特性。奶酪成熟14天后，当使用CC作为凝乳酶时，交叉温度（损耗角正切 = 1或融化温度）更高。这是因为与用BCC制作的奶酪相比，CC奶酪中的蛋白水解程度较低，因为所有奶酪的pH值和INSOL钙水平相似。与BCC相比，用CC制作的奶酪在84天的成熟过程中保持了更高的硬度值，并且在成熟过程中保持了更高的感官硬度值和质量分数的粘性。当在披萨上融化时，用CC制作的奶酪气泡数量更少，奶酪更硬且更有嚼劲。由于两种类型的奶酪水分含量、pH值和INSOL钙水平相似，蛋白水解的差异导致了CC奶酪质地更硬且更有嚼劲。当分析烘焙披萨上奶酪的表现时，与用BCC制作的奶酪相比，用CC制作的奶酪在更长的成熟时间内保持了气泡数量、拉丝厚度、硬度和嚼劲等特性，表明使用CC有助于延长LMPS马苏里拉奶酪的产品货架期。
