Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Donald J. McMahon
Low fat Mozzarella cheese was made using exopolysaccharide-producing starter cultures consisting of single strains of Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii ssp. bulgaricus MR-1R with or without the addition of mesophilic exopolysaccharide-producing adjunct mixed culture consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris. A control cheese was made using a non-exopolysaccharide-producing starter culture consisting of S. thermophilus TA061 and Lactobacillus helveticusLH100. Cheeses were analyzed for moisture, melt, fat, and protein. Cheeses made with the addition of the mesophilic exopolysaccharide-producing adjunct culture showed significant differences in moisture, but not in melting properties when compared to cheeses made without adjunct culture. Cheeses made with both the exopolysaccharide-producing starter and exopolysaccharide-producing adjunct cultures showed a 4% increase in moisture, but the use of the exopolysaccharide-producing starter cultures alone produced a 3% increase in moisture over the control cheese. Melt also increased in these cheeses as moisture increased.
The same cultures were used to determine the effects on moisture when the cheesemaking procedure was scaled up from 10-kg vats to using 454-kg horizontal blade double-O vats, and hand stretching was replaced by an Alfa Laval cooker stretcher machine. Cheese made using the exopolysaccharide-producing cultures showed a 2% increase in moisture over cheese made using non-exopolysaccharide-producing cultures. All of the cheeses made in the double-0 vats showed a decrease in moisture compared to cheeses made in the 10-kg stainless steel vats . Cheeses with elevated moisture levels showed increased melt.
Perry, David B., "The Effect of Exopolysaccharide-Producing Cultures on the Moisture Retention and Functional Properties of Low Fat Mozzarella Cheese" (2000). All Graduate Theses and Dissertations. 5466.
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