INIQUI   05448
INSTITUTO DE INVESTIGACIONES PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
Autor/es:
ENZO, GONCALVEZ DE OLIVEIRA; ADRIANA, NOEMÍ RAMÓN ; FERNANDO JOSUÉ VILLALVA; NOELIA, FERNANDA PAZ; MARGARITA, ARMADA
Revista:
CIêNCIA E TECNOLOGIA DE ALIMENTOS
Editorial:
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
Referencias:
Año: 2017 vol. 37 p. 193 - 201
ISSN:
0101-2061
Resumen:
The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.