Food Structure


Changes that occurred in the microstructure of low-moisture, part skim Mozzarella made with a mixed starter consisting of Streptococcus salivarius ssp. thermophilus and Lacwbacillus delbrueckii ssp. bulgaricus and coagulated with fermentation -produced chymosin , were examined during 50 days of ripening at 4 °C. Im mediately after manufacture (day 3), a homogeneous and continuous phase of amorphous paracasein represented a three-dimensional protein network in the cheese. A large number of irregularly shaped and sized microcavi ties were present. During 50 days of aging , an increase in the porosity of the defatted paracasein matrix was apparent. These changes were coincidental with a fourfold increase in water-soluble nitrogen (from approximately 2 to 8% of total N) and hydrolysis of approximately 50% of aS1-casein. It is suggested that the confluence of adjoining microcavities that occurred progressively throughout storage may be due to proteolysis or C02 production by the starter culture.

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