14A-47 |
Correlation between melt profiles characteristics and sensory properties of pasta filata and non-pasta filata Mozzarella cheeses |
K. MUTHUKUMARAPPAN, Dept. of Agricultural & Biosystems Engineering, South Dakota State Univ., PO Box 2120, Brookings, SD 57007 and C. M. Chen, Wisconsin Center for Dairy Research, Univ. of Wisconsin, Madison, 1605 Linden Dr., 226-A Babcock Hall, Madison, WI 53706-1519. Understanding the correlation between cheese melt profiles characteristics and rheological / chemical / sensory properties of cheese will enable cheese makers to more accurately and reliably manipulate and control cheese melt. Our objective was to characterize the effect of selected manufacturing protocols on cheese melt profiles and to correlate cheese melt profiles characteristics to sensory properties of selected Mozzarella cheeses. We have investigated the effect of selected manufacturing parameters such as fat, moisture, age, protein, pH on melt profiles of 20 lots of Mozzarella cheeses and correlated the cheese melt profile characteristics with sensory properties. Melt profile analysis characterizes the time, temperature and rate of heating on cheese as it softens, flows, and ceases to flow. These comprehensive evaluations of cheese melt measures distinctive attributes allowing us to correlate how an alteration in a cheese manufacturing protocol or aging affects specific melt characteristics. A trained descriptive panel describes the following melted cheese texture attributes: liquid release during chewing, cohesiveness of mass, roughness of mass, chewiness and hardness. From the models developed using backward elimination method, we were able to explain 67 to 86 percent of the melt profile data. For each melt profile attribute and cheese type the explanatory variables differed. As the softening temperature (the temperature at which the cheese begins to flow when melted) decreased from 48 to 38 C, the cohesiveness of the corresponding melted cheese increased from a score of 2 to 10 for pasta filata cheese. On the other hand, the melted cheese hardness decreased from a score of 8 to 2 for non-pasta filata cheeses. These correlations that enable cheese makers to design manufacturing practices which result in specific melt/flow characteristics for food application systems.
Session 14A, Dairy Foods: General developments in dairy technology I
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