Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

During the manufacturing of mozzarella, cheese curds are heated to the desired stretching temperature traditionally by immersion in water, which influences the curd characteristics before stretching, and consequently the final cheese properties. In this study, cheese curds were immersed in hot water...

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Autores principales:	Ran Feng, Søren K. Lillevang, Lilia Ahrné
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cheese curd cooking time and temperature mass loss rheology Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5369b9415a1948968c7c383ac7605d71
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id	oai:doaj.org-article:5369b9415a1948968c7c383ac7605d71
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spelling	oai:doaj.org-article:5369b9415a1948968c7c383ac7605d712021-11-25T17:36:53ZEffect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds10.3390/foods101128812304-8158https://doaj.org/article/5369b9415a1948968c7c383ac7605d712021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2881https://doaj.org/toc/2304-8158During the manufacturing of mozzarella, cheese curds are heated to the desired stretching temperature traditionally by immersion in water, which influences the curd characteristics before stretching, and consequently the final cheese properties. In this study, cheese curds were immersed in hot water at 60, 70, 80 and 90 °C up to 16 min and the kinetics of mass loss and changes of rheological properties were investigated. The total mass of cooked curds increased up to 10% during the first minute, independent of the temperature, as a consequence of water retention. Fat was the main component lost into the cooking water (<3.5% <i>w/w</i>), while the concentration of protein increased up to 3.4% (<i>w/w</i>) compared to uncooked curds due to the loss of other components. Curds macrostructure during cooking showed that curds fully fuse at 70 °C/4 min; 80 °C/2 min and 90 °C/1 min, while after intensive cooking (>8 min) they lost the ability to fuse as a consequence of protein contraction and fat loss. Storage modulus, representing the curd strength, was dependent on cooking temperature and positively, and linearly, correlated with curd protein content (21.7–24.9%). This work shows the potential to modify curd composition and structure, which will have consequences for further processing and final product properties.Ran FengSøren K. LillevangLilia AhrnéMDPI AGarticlecheese curdcooking time and temperaturemass lossrheologyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2881, p 2881 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cheese curd cooking time and temperature mass loss rheology Chemical technology TP1-1185
spellingShingle	cheese curd cooking time and temperature mass loss rheology Chemical technology TP1-1185 Ran Feng Søren K. Lillevang Lilia Ahrné Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
description	During the manufacturing of mozzarella, cheese curds are heated to the desired stretching temperature traditionally by immersion in water, which influences the curd characteristics before stretching, and consequently the final cheese properties. In this study, cheese curds were immersed in hot water at 60, 70, 80 and 90 °C up to 16 min and the kinetics of mass loss and changes of rheological properties were investigated. The total mass of cooked curds increased up to 10% during the first minute, independent of the temperature, as a consequence of water retention. Fat was the main component lost into the cooking water (<3.5% <i>w/w</i>), while the concentration of protein increased up to 3.4% (<i>w/w</i>) compared to uncooked curds due to the loss of other components. Curds macrostructure during cooking showed that curds fully fuse at 70 °C/4 min; 80 °C/2 min and 90 °C/1 min, while after intensive cooking (>8 min) they lost the ability to fuse as a consequence of protein contraction and fat loss. Storage modulus, representing the curd strength, was dependent on cooking temperature and positively, and linearly, correlated with curd protein content (21.7–24.9%). This work shows the potential to modify curd composition and structure, which will have consequences for further processing and final product properties.
format	article
author	Ran Feng Søren K. Lillevang Lilia Ahrné
author_facet	Ran Feng Søren K. Lillevang Lilia Ahrné
author_sort	Ran Feng
title	Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
title_short	Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
title_full	Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
title_fullStr	Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
title_full_unstemmed	Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
title_sort	effect of water temperature and time during heating on mass loss and rheology of cheese curds
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5369b9415a1948968c7c383ac7605d71
work_keys_str_mv	AT ranfeng effectofwatertemperatureandtimeduringheatingonmasslossandrheologyofcheesecurds AT sørenklillevang effectofwatertemperatureandtimeduringheatingonmasslossandrheologyofcheesecurds AT liliaahrne effectofwatertemperatureandtimeduringheatingonmasslossandrheologyofcheesecurds
_version_	1718412164557963264

Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

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