1. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses
- Author
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Hanh T.H. Nguyen, Christelle Lopez, Sally L. Gras, Lydia Ong, Sandra E. Kentish, Department of Chemical Engineering, The Bio21 Molecular Science and Biotechnology Institute, The ARC Dairy Innovation Hub, University of Melbourne, Dairy Foods Team, Food and Bio-based Products Group, AgResearch, Grasslands Research Centre, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Department of Chemical Engineering, The Bio21 Molecular Science and Biotechnology Institute, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
buffalo milk ,protéolyse ,Hot Temperature ,matière grasse du lait ,Food Handling ,mass spectrum analysis ,mozzarella ,Lactoglobulins ,Mass Spectrometry ,²-lactoglobulin ,Cheese ,Liquid chromatography–mass spectrometry ,spectrométrie de masse ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food science ,Chemical composition ,Chromatography, High Pressure Liquid ,2. Zero hunger ,milk fat globules ,lait de bufflesse ,beta lactoglobuline ,Microscopy, Confocal ,Moisture ,Chemistry ,Caseins ,food and beverages ,04 agricultural and veterinary sciences ,Microstructure ,matière grasse du fromage ,040401 food science ,Composition (visual arts) ,Protein network ,microstructure du fromage ,Buffaloes ,technologie laitière ,beta-lactoglobuline ,proteolyse enzymatique ,0404 agricultural biotechnology ,Hardness ,Animals ,Glycoproteins ,Chromatography ,Cryoelectron Microscopy ,0402 animal and dairy science ,Water ,buflonne ,Lipid Droplets ,040201 dairy & animal science ,microstructure des aliments ,Proteolysis ,Microscopy, Electron, Scanning ,Cattle ,Glycolipids ,Mozzarella cheese ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Science - Abstract
Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the microstructure and physicochemical properties of both laboratory and commercially produced high moisture buffalo Mozzarella cheeses were investigated and compared to high moisture bovine products. Buffalo and bovine Mozzarella cheeses were found to significantly differ in their microstructure, chemical composition, organic acid and proteolytic profiles but had similar hardness and meltability. The buffalo cheeses exhibited a significantly higher ratio of fat to protein and a microstructure containing larger fat patches and a less dense protein network. Liquid chromatography mass spectrometry detected the presence of only β-casein variant A2 and a single β-lactoglobulin variant in buffalo products compared to the presence of both β-casein variants A1 and A2 and β-lactoglobulin variants A and B in bovine cheese. These differences arise from the different milk composition and processing conditions. The differences in microstructure and physicochemical properties observed here offer a new approach to identify the sources of milk used in commercial cheese products.
- Published
- 2017