• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.35-49
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• 2013

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1605-1611
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• 2017

Objective: Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics. Methods: Sixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 milk forage unit/kg) and isoprotein (149 g/kg dry matter [DM] of crude protein) diet, with or without DSOP. Each animal received 17 kg DM/d. Samples of forages and concentrates were weekly collected and used for duplicate chemical analyses. Individual milk samples from each control were analyzed for chemical and coagulating parameters and daily production of mozzarella cheese was estimated. At the end of the trial, bulk milk of each group was processed to produce mozzarella cheese and chemical (fat, protein, ash, pH) composition, fatty acids composition, carotenoids and tocopherols content were determined. A sensory test was also performed. The oxidative stability was measured on mozzarella cheese and on governing liquid. Results: No significant differences were observed, neither for milk yield and body condition score, nor for milk characteristics. The fat was higher (p<0.05) in mozzarella of DSOP fed group but, saturated fatty acids were lower and unsaturated higher (p<0.01). Furthermore, lower atherogenic (p<0.01), and thrombogenic (p<0.05) indices were found in mozzarella cheese of DSOP fed group. In addition, the administration of DSOP did not affect the mozzarella cheese oxidative stability and no negative effect was found in the sensory properties. Conclusion: No contraindications appeared for the inclusion of DSOP in the diet of lactating buffaloes. Besides, important effects on mozzarella cheese quality were obtained, such as a modification of fat content and attributes with an increment in the mono-unsaturated. Additionally, a lower saturated/unsaturated ratio and atherogenic and thrombogenic indices suggest an improvement of dietetic and nutritional characteristics of mozzarella cheese.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.154-162
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• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.21-33
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• 2013

The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.47-54
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• 2017

There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from $43^{\circ}C$ to $37^{\circ}C$ and $40^{\circ}C$. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.641-649
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• 2021

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L^* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a^* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.255-265
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• 2019

This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.156-163
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• 2004

This study was carried out to investigate the improvement of stretchability in Mozzarella cheese based on the influence of various factors such as starter type, fat content, salt content and stretching temperature. To do this study, stretchability, meltability, fat leakage and the change of soluble nitrogen compound were measured during storage of the Mozzarella cheese at 4$^{\circ}C$ for 10 weeks. When L bulgaricus starter was added, stretchability of the cheese was excellent and cheese manufactured with starter of L bulgaricus and L. bulgaricus : Str. thermophilus = 1:2 improved meltability because of high soluble nitrogen compound. When salt content of cheese was 0.5％, this resulted in extreme deterioration of quality in regard to stretchability, meltability and fat leakage at five weeks and when salt content of cheese was 0.5, 1.0 and 1.5％, soluble nitrogen compound was 4.49, 4.45 and 2.61 ％ at one week and 19.71, 19.44％ and 17.07％ at eight weeks, respectively. Stretchability was good at high stretching temperature, and cheese with stretching at 60'C showed poor meltability at the first stage, but this cheese had good meltability in process of time because increase in soluble nitrogen compound was high at low stretching temperature.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.907-913
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• 2011

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.