Document Detail

Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage.
MedLine Citation:
PMID:  20965315     Owner:  NLM     Status:  MEDLINE    
The objective of this research was to determine the effect of drainage pH on physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage. Four vats of cheese were made at 4 different whey drainage pH (6.2, 5.9, 5.6, and 5.2). Lower drainage pH caused higher pH 4.4-soluble N and pH 4.4-soluble N:total N. Interaction of drainage pH at d 1 and 30 of storage on all soluble nitrogen fractions was significant. Degradation of caseins in samples made at a drainage pH of 6.2 was lower than that of other cheese samples. The decreasing whey drainage pH significantly increased counts of thermophilic and mesophilic lactobacilli of the samples during refrigerated storage. No coliforms or Escherichia coli were detected in the cheeses. The average sensory property scores of all cheese samples were very close, and, as expected, storage time had a negative effect on all sensory scores.
F Yazici; M Dervisoglu; A Akgun; O Aydemir
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  93     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-10-22     Completed Date:  2011-01-25     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5010-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey.
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MeSH Terms
Caseins / metabolism
Cheese / analysis*,  microbiology*
Food Handling / methods*
Food Microbiology
Food Preservation / methods*
Hydrogen-Ion Concentration
Lactobacillus / growth & development
Milk / chemistry*
Milk Proteins / chemistry*
Time Factors
Reg. No./Substance:
0/Caseins; 0/Milk Proteins; 0/whey protein

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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