期刊
FOOD RESEARCH INTERNATIONAL
卷 102, 期 -, 页码 458-467出版社
ELSEVIER
DOI: 10.1016/j.foodres.2017.09.032
关键词
Buffalo Mozzarella; Cheese microstructure; Lipid domains; Proteolysis; beta-Lactoglobulin; Liquid chromatography mass spectrometry
资金
- Australian Government
- ARC Dairy Innovation Hub [IH120100005]
- Rural Industries Research and Development Cooperation [PRJ-005364]
- University of Melbourne
- Bio21 Molecular Science and Biotechnology Institute
- Particulate Fluids Processing Centre
- Clive Pratt Family
Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the microstructure and physicochemical properties of both laboratory and commercially produced high moisture buffalo Mozzarella cheeses ware investigated and compared to high moisture bovine products. Buffalo and bovine Mozzarella cheeses were found to significantly differ in their microstructure, chemical composition, organic acid and proteolytic profiles but had similar hardness and meltability. The buffalo cheeses exhibited a significantly higher ratio of fat to protein and a microstructure containing larger fat patches and a less dense protein network. Liquid chromatography mass spectrometry detected the presence of only beta-casein variant A2 and a single beta-lactoglobulin variant in buffalo products compared to the presence of both beta-casein variants A1 and A2 and beta-lactoglobulin variants A and B in bovine cheese. These differences arise from the different milk composition and processing conditions. The differences in microstructure and physicochemical properties observed here offer a new approach to identify the sources of milk used in commercial cheese products.
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