Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses
Hanh TH Nguyen, Lydia Ong, Christelle Lopez, Sandra E Kentish, Sally L Gras
Food Research International | Elsevier | Published : 2017
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 were 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 chro..View full abstract
Awarded by ARC Dairy Innovation Hub
Awarded by Rural Industries Research and Development Cooperation
The authors acknowledge the Australian Government, The ARC Dairy Innovation Hub (IH120100005), The Rural Industries Research and Development Cooperation (PRJ-005364), The University of Melbourne, The Bio21 Molecular Science and Biotechnology Institute, The Particulate Fluids Processing Centre and The Clive Pratt Family for financial support and Shaw River for supplying the buffalo milk used in this study. The authors thank Joelle Leonil, the head of INRA STLO (Rennes, France) for hosting Hanh Nguyen. The authors also thank the Particulate Fluids Processing, The Bio21 Institute Biological Optical Microscopy Platform for access to equipment and Mr. Roger Curtain for his help in operating the cryo-SEM.