Abstract
Abstract On four occasions, a 2.72-kg (6-lb) rectangular block of commercial Mozzarella cheese was obtained immediately after manufacture and brined (27% NaCl wt/wt, Ph 5.3) in the laboratory for 4h at 4°C. After brining, four concentric sections (1 = 0 to 1cm from surface, 2=1 to 2cm, 3=2 to 3cm, and 4=core) were taken from half the block and analyzed for NaCl, moisture, and proteolysis. The other half was vacuum packaged and aged at 4°C for 14 d prior to sectioning and analysis. Average NaCl concentrations in fresh cheese (1 d after manufacture) were highest (2.28±.28%) in section 1 and decreased sharply to s1 -casein to α s1-I -peptide, suggesting residual coagulant activity. Also the intensity of the band corresponding to β-casein decreased with concomitant increase in γ-casein bands, suggesting plasmin activity. Other unidentified bands with electrophoretic mobility slower than γ-caseins were noted. Between d 1 and 14 postmanufacture, α s1 -casein and β-casein decreased by 26.4±10.1% and 40.2±9.0%. Levels of total N soluble in water increased from 4.07±1.10% in fresh cheese to 9.66±1.61% in 14-d-old cheese.
Published Version
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