Fresh Mozzarella Research Articles

Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping.

This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer's interest.

THE IMPACT OF INGREDIENT QUALITY ON WOOD-FIRED PIZZA TASTE AND TEXTURE

High-quality ingredients are the foundation of exceptional pizza. This discussion empha- sizes the importance of selecting premium components in pizza-making, from the choice of flour for the dough to the quality of tomatoes in the sauce, the excellence of cheese, and the freshness of toppings. The type of flour used significantly impacts the texture and flavor of the dough, while a slow fermentation process adds depth to the crust. Tomatoes, preferably San Marzano or organic tomatoes fresh from the farm is the basis of a flavorful sauce, complemented by fresh herbs and olive oil. Fresh mozzarella cheese of buffalo milk, provides a creamy richness unmatched by lower-quality alternatives. Toppings should fea- ture locally sourced, organic vegetables and high-quality meats, such as organic chicken and lamb meat. A finishing touch of extra-virgin olive oil, sea salt, and fresh herbs like basil or arugula enhances the overall experience. In summary, the art of making the per- fect pizza lies in the meticulous selection of top-tier ingredients, ensuring that every bite is a culinary masterpiece. KEYWORDS: High-quality ingredients,Pizza-making,Dough,Flour,Tomato sauce, Toma- toes, Mozzarella cheese,Toppings,organic meats,Extra-virgin olive oil,Sea salt,Fresh herbs, Flavor, Quality,Crust texture, Food quality.

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese

Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol profile and antioxidant activity. The extract was used as brine replacement (at 5%, 10% and 20% v/v) in fresh mozzarella cheese for improving its functional properties. During storage (12 d at 4 ± °C), compositional analysis performed on mozzarella has shown a progressive increase of iriflophenone 3-C-glucoside and mangiferin, the compounds most present in the extract, with a noticeable preference for the benzophenone. At the same time, the antioxidant activity of mozzarella peaked at 12 d of storage, suggesting a binding action of that matrix for the M-RLE bioactive compounds. Moreover, the use of the M-RLE has not negatively influenced the Lactobacillus spp. population of mozzarella, even at the highest concentration.

Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life.

Background: Mozzarella cheese possesses a high moisture content (50−60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by Pseudomonas spp. and coliform bacteria, which may be involved in different negative phenomena, such as proteolysis, discolorations, pigmentation, and off-flavors. To prevent these, different methods were investigated. In this context, the present study aims to assess the antimicrobial effect of cellobiose oxidase on Pseudomonas fluorescens (5026) and Escherichia coli (k88, k99) in mozzarella cheese during refrigerated shelf life. Methods: microbiological challenge tests were designed by contaminating the mozzarella covering liquid containing different cellobiose oxidase concentrations with P. fluorescens (5026) and E. coli (k88, k99). The behavior of these microorganisms and the variation of hydrogen peroxide concentrations were then tested under refrigerated conditions for 20 days to simulate the mozzarella cheese shelf life. Results and Conclusions: The data obtained demonstrated the effect of cellobiose oxidase on microbial growth. In particular, E. coli (k88, k99) was inhibited over the entire shelf life, while P. fluorescens (5026) was only partially affected after a few days of refrigerated storage.

Teaching healthy baking

Teaching healthy baking

Deflection Mechanism #1

Deflection Mechanism #1 Austin Tucker (bio) Yes, come in. I've made risotto.Scallops too, massive onesjust for this occasion. Convention says the secret is fresh mozzarella,spices picked straight from the garden,but I prefer that feeling you get remembering a time too far away for the details to be correct:a view from the porch where the light undoesthe alders like shoelaces, the scrolling end-credits of a movie you'll forget you've seen,names bright like out-of-focus stars,the cedar smell of an antique shop settling in the dust of its old cameras.Really, though, the secret is to notget distracted. You can really burn a risotto when you're distracted.Distractions are, somehow, unforgettable,and they can last for years, much longer than cooking a risotto. So enoughof that. I've pulled out the Princess Houseglasses, the clearest crystal you've ever seen. A toast–and yet we go on. Please,as my mother would say:I've made so much food it's a kind of grammar. [End Page 49] I cut the ham straight from the bone,and I promise the soufflé is like going on holiday.Once I told someone I loved I lived in Arizona, just two streets down from Miami.I haven't thought of her in years and, by the way,the fish is lovely, cooked as if it felt nothing at all. [End Page 50] Austin Tucker Austin Tucker received his MFA in poetry from Rutgers-Camden. His poetry has appeared in The Orange Coast Review, Four Chambers, and Frontier, and was a semifinalist for the 2018 Halifax Ranch Prize and long listed for the 2019 Disquiet International Literary Contest. He lives in Philadelphia. Copyright © 2022-2023 Pleiades and Pleiades Press

Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration

Blue discoloration in fresh mozzarella cheese (FMC) is a defect caused by certain biotypes of Pseudomonas spp. This defect has been increasing in frequency worldwide over the last decade; instances have occurred recently in the U.S., Italy, Germany, England, and Spain. In the current study, lactose oxidase (LO) was utilized as a surface treatment to investigate its potential to inhibit blue discoloration in two types of FMC: that produced through direct acidification (DA) by addition of citric acid, and that produced by starter fermentation (SF). Cheese samples were surface-treated with one of four concentrations of LO: 0, 0.012, 0.12, and 1.2 g/L; they were then inoculated with ~4.25 log CFU of the P. fluorescens biovar IV isolate with designation “FSL W5-0203”. A negative sample (NS) was also prepared, which was treated with neither LO nor P. fluorescens. Cheese samples were stored at 6 °C for 16 days. Pictures of the cheese samples were taken during this time, and the Commission Internationale de l'Eclairage (CIE) colorimetric system was used to quantify changes in color undergone by the samples. In DA the surface application of LO at a concentration of 1.2 g/L resulted in retention of conventional color characteristics; a concentration of 0.12 g/L also performed promisingly, but with less consistency than the higher concentration. A LO concentration of 0.012 g/L did not show an inhibitory effect. Quantification of LO's effects on blue discoloration in SF revealed less consistency than that seen with DA FMC; however, based on the researchers' visual assessments, the 1.2 g/L concentration performed the best out of those investigated, with obvious blue coloration occurring in only 1 out of 6 samples. A decrease in pH was observed when LO was applied at a concentration of 1.2 g/L in both the DA and SF cheeses; this indicates that LO is oxidizing the cheese's residual lactose to produce lactobionic acid. This study demonstrates a promising clean-label approach to prevent blue color defects in DA FMC, and provides hope for further progress in combating blue color in SF FMC.

English

Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.

MasterChef

<i>MasterChef</i>

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry.

A time-domain 1 H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time distribution can be related to specific constituents in mozzarella. In this study, a detailed investigation is offered for fresh and aged low-moisture mozzarella cheese, often applied as a pizza cheese, by application of both a conventional Carr-Purcell-Meiboom-Gill (CPMG) sequence and a free-induction decay CPMG (FID-CPMG) sequence. The relaxation behavior was further elucidated by addition of deuterium oxide and by mild heat treatment of samples. The relaxation times of water protons in mozzarella were found to range from a few microseconds to some tens of milliseconds (in aged mozzarella) or to about hundred milliseconds (in fresh mozzarella). The upper limit of the T2 distribution can even be extended to the seconds range upon releasing water protons from the mozzarella matrix using a mild heat treatment or upon addition of deuterated water. Both stimuli also provided evidence for the absorption of water into the cheese matrix. The potential release and uptake of water demonstrated that mozzarella acts as a very dynamic system during production and storage. The detected differences in the behavior of the water fraction between fresh and aged low-moisture mozzarella might be utilized to study the influence of either production and/or storage conditions on the cheese ripening process.

Investigation on the presence of blue pigment-producing Pseudomonas strains along a production line of fresh mozzarella cheese

The aim of this study was to investigate on the presence, dissemination and persistence of blue pigmenting Pseudomonas strains in a cheese factory previously involved in cases of blue spoilage of mozzarella cheese. The production of the blue pigment is strain or species specific, and an effective identification of Pseudomonas spp. involved is important to know its microbial ecology and to trace the origin of the contamination in the cheese processing environments. To know the incidence, the genetic diversity and the species distribution of Pseudomonas spp., a survey on milk, cheese and processing fluid samples collected during a period of 5 months from a production line of mozzarella cheese was carried out. Pseudomonas spp. were detected in 50% of the 74 samples of milk, cheese and processing fluid analyzed. In particular, Pseudomonas were more frequently detected (66.7%) in processing fluid samples, like processing water, brine and preserving liquid. Ninety-four strains were isolated and typed by RAPD-PCR. They were grouped into 32 different genotypic clusters and, by partial sequencing of the 16S rRNA gene, were identified as belonging to P. fluorescens group (n = 40), P. putida group (n = 10), P. aeruginosa group (n = 6), Pseudomonas oleovorans group (n = 3), and Pseudomonas anguilliseptica group (n = 1). Three blue-pigmenting strains all belonging to P. fluorescens group were isolated from cooling and hardening water (n = 2) and preserving liquid (n = 1) sampled on three different occasions, confirming the persistency in the environment. The MLST analysis of the concatenated sequences of seven housekeeping genes (glnS, gyrB, ileS, nuoD, recA, rpoB and rpoD) displayed a new MLST allelic profile for the blue-producing strains. The comparison with a database specific to the P. fluorescens group (http://pubmlst.org/pfluorescens) confirmed the connection between the blue pigment production and a specific phylogenetic cluster within the group. The wide phylogenetic and genotypic variability of Pseudomonas observed in this work emphasized the importance of an effective identification of the blue-pigment producing strains to trace and control their presence in the dairy environments and prevent their possible occurrence in cheese spoilage.

Insalata Caprese and a Beautiful Kidney

Insalata Caprese and a Beautiful Kidney

The effects economic usage of standardization of buffalo milk compared with non - standardized for production of fresh Mozzarella cheese

Cheese is one of the first and most popular manufactured food products. What perhaps started out as an accidental curdling of milk has been further defined into cheese making. Over several thousand years, cheese making has advanced from an art to near science. Cheese varieties have proliferated to suit varied conditions and requirements, especially during the last decade or so.Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale. This study is done to research the examinations for production of mozzarella cheese, after research and analyses of physical-chemical peculiar feature of milk. We have followed the processes from drying of cheese until preparing it for market, physical-chemical peculiar feature. We carried out three experiments for each milk-kind. For every experiment, we took three patterns and analyzed. Production of this sort of cheese, the application of producing technology and the supply of Kosova’s trade market with mozzarella cheese is the objective of this presentation work research.

Distribution of Pseudomonas Species in a Dairy Plant Affected by Occasional Blue Discoloration.

During 2010 many cases of discoloration in mozzarella, popularly termed as blue mozzarella, have been reported to the attention of public opinion. Causes of the alteration were bacteria belonging to the genus Pseudomonas. The strong media impact of such cases has created confusion, not only among consumers, but also among experts. In order to help improving the knowledge on microbial ecology of this microorganism a study has been set up with the collaboration of a medium-sized dairy plant producing fresh mozzarella cheese, with occasional blue discoloration, conducting surveys and sampling in the pre-operational, operational and post-operational process phase, milk before and after pasteurization, water (n=12), environmental surfaces (n=22) and the air (n=27). A shelf life test was conducted on finished products stored at different temperatures (4-8°C). Among the isolates obtained from the microbiological analysis of the samples, 60 were subjected to biomolecular tests in order to confirm the belonging to Pseudomonas genus and to get an identification at species level by the amplification and sequencing of the gyrB gene. The results of microbiological tests demonstrated the presence of microorganisms belonging to the genus Pseudomonas along the entire production lane; molecular tests showed 7 different species among the 40 isolates identified. One particular species (Pseudomonas koreensis) was isolated from blue discolored mozzarella cheese and was indicated as the most relevant for the production plant, both for the distribution along the processing chain and for the consequences on the finished product.

Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese

The effectiveness of active coating on microbiological and decay of sensory quality in mozzarella cheese was investigated. The work was divided into two subsequent experimental steps: the first one was aimed at selecting the optimal active compound among different substances, such as potassium sorbate (PS), sodium benzoate (SB), calcium lactate (CL) and calcium ascorbate (CA). In the second trial, three different concentrations (1%, 2%, 3%, w/v) of the best selected compound (PS) were tested. All active compounds were dispersed in a sodium alginic acid solution before coating the cheese. Fresh mozzarella without coating was also used as the control. During storage at a temperature of 8 ± 1 °C, microbiological and sensory quality was monitored. Results obtained from the first step showed that CL and CA did not improve mozzarella cheese quality; whereas, the PS and SB showed good results. In the second trial, the coating with PS (3%) showed a certain inhibition on microbial proliferation and samples remained acceptable for 8 days with respect to the control that was refused after about 4 days.

Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese

Health and nutrition professionals advise consumers to limit consumption of saturated fatty acids and increase the consumption of foods rich in n-3 fatty acids. Researchers have previously reported that feeding extruded flaxseed, which is high in C18:3n-3, improves the fatty acid profile of milk and dairy products to less saturated fatty acids and to more C18:3n-3. Fat concentrations in milk and butter decreased when cows were fed higher concentrations of extruded flaxseed. The objective of this study was to determine the optimal rate of flaxseed supplementation for improving the fatty acid profile without decreasing production characteristics of milk and dairy products. By using a double 5×5 Latin square design, 10 mid- to late-lactation Holstein cows were fed extruded (0, 0.91, 1.81, and 2.72kg/d) and ground (1.81kg/d) flaxseed as a top dressing for 2-wk periods each. At the end of each 2-wk treatment period, milk and serum samples were taken. Milk was subsequently manufactured into butter and fresh Mozzarella cheese. Increasing supplementation rates of extruded flaxseed improved the fatty acid profile of milk, butter, and cheese gradually to less saturated and atherogenic fatty acids and to more C18:3n-3 by increasing concentrations of C18:3n-3 in serum. The less saturated fatty acid profile was associated with decreased hardness and adhesiveness of refrigerated butter, which likely cause improved spreadability. Supplementation rates of extruded flaxseed did not affect dry matter intake of the total mixed ration, milk composition, and production of milk, butter, or cheese. Flaxseed processing did not affect production, fatty acid profile of milk, or texture of butter and cheese. Feeding up to 2.72kg/d of extruded flaxseed to mid- to late-lactation Holstein cows may improve nutritional and functional properties of milk fat without compromising production parameters.

Evaluation of microbial survival post-incidence on fresh Mozzarella cheese

Commercial fresh Mozzarella cheese is made by direct acidification and is stored dry or in water without salt addition. The cheese has a shelf life of 6wk, but usually develops an off-flavor and loses textural integrity by 4wk, potentially due to the lack of salt and high moisture that allow the outgrowth of undesirable bacteria. To understand how microbial incidence affects cheese quality and how incident pathogen-related bacteria are limited by salt level during refrigerated storage, we made fresh Mozzarella cheese with high (2%) and low (0.5%) salt. The high-salt cheese was packaged and stored dry. The low-salt cheese was packaged and stored either dry or in 0.5% salt brine. One portion of cheeses was evaluated for surviving incident microbes by aerobic plate counts, coliform counts, and psychrophilic bacterial counts, of which coliforms and psychrophiles were not detected over 9wk. Aerobic plate counts remained at 100 to 300cfu/g up to 2wk but increased by 1,000- to 10,000-fold between 4 and 6wk at all salt levels and storage conditions. Other portions of cheeses were inoculated with either Escherichia coli or Enterococcus faecalis, both of which increased by 100-fold over 90d of storage. Interestingly, E. coli added to the cheese brine first grew in the brine by 100-fold before attaching to the cheese, whereas Ent. faecalis attached to the cheese within 24h and grew only on the cheese. We conclude that incident bacteria, even from similar environments, may attach to cheese curd and survive differently in fresh Mozzarella cheese than in brine. Overall, 2% salt was insufficient to control bacterial growth, and slow-growing, cold- and salt-tolerant bacteria may survive and spoil fresh Mozzarella cheese.

Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P < 0.05). Fresh Cheddar whey had higher intensities of buttery and sweet aromatic flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FD(log3) > 8) in fresh Cheddar whey included diacetyl, 1-octen-3-one, 2-phenethanol, butyric acid, and (E)-2-nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)-2-nonenal, and 2-phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3-methyl butanal, (E)-2-nonenal, 2-phenethanol, and 1-octen-3-one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. Practical Application: Cheddar and Mozzarella wheys are the primary sources of dried whey ingredients in the United States. An enhanced understanding of the flavor of these 2 raw product streams will enable manufacturers to identify methods to optimize quality.

Evaluation of Chemical Composition and Yield of Mozzarella Cheese Using Two Different Methods of Processing

Two Mozzarella cheese making methods, Kosikowski (1982) and the modified method practiced by Khartoum Dairy Products Company (KDPC) were evaluated for their efficiencies in term of chemical composition and yield. In a comparison study; using fresh whole cow's milk; two experiments were conducted. In experiment one the cheese was manufactured according to the method described by Kosikowski (1982). While in experiment two the modified method practiced in Khartoum Dairy Product Company (KDPC) Ltd. was used. In Kosikowski (1982) method, pasteurized milk was used. Starter culture (0.5%) was added and renneting at 32.2°C, cooling and whey drainage overnight; were practiced in this method. In the modified method, raw milk was used. Starter culture (1%) and rennet were added at 38.5°C. The results showed that, fresh Mozzarella cheese; using Kosikowski (1982) method had the following means composition, fat 27.25%±0.82; protein 20.06%±0.65; total solids 51.42% ±1.32; moisture 48.59% ± 1.32; titratable acidity 066% ± 0.02; ash 2.25±0.07%; lactose 1.59±1.35% and yield 13.2%. However, the mean compositions in modified method were: fat 25.71%±2.30; protein 23.33%2.1; total solids 54.52%±2.84; moisture 45.48%±2.85; titratable acidity 0.58%0.09; ash 2.38%±0.41; lactose 2.64% ±0.73 and yield 11.65%. Cheese batches in experiment two showed a decrease in fat, protein and ash content after storage for seven days at -18 C and 4 C. o o