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Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses
- Source :
- Food Research International, Food Research International, Elsevier, 2017, 102, pp.458-467. ⟨10.1016/j.foodres.2017.09.032⟩
- Publication Year :
- 2017
- Publisher :
- HAL CCSD, 2017.
-
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.
- 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
Subjects
Details
- Language :
- English
- ISSN :
- 09639969
- Database :
- OpenAIRE
- Journal :
- Food Research International, Food Research International, Elsevier, 2017, 102, pp.458-467. ⟨10.1016/j.foodres.2017.09.032⟩
- Accession number :
- edsair.doi.dedup.....9628fe2d8cbeed9eb17f3d090dd73c7b