Abstract:
We proposed that the performance and sensory properties of reduced-Na, low-moisture, part-skim (LMPS) Mozzarella cheese could be extended by the application of high hydrostatic pressure (HHP) to cheese post-manufacture and thereby decrease microbial and enzymatic activity. Fermentation-produced camel chymosin was also used as a coagulant to help reduce proteolysis during storage. Average composition of the LMPS Mozzarella cheeses was 48.6 +/- 0.6% moisture, 22.5 +/- 0.4% fat, 24.5 +/- 0.6% protein, and 1.0 +/- 0.1% NaCl. Blocks of cheeses were divided into 3 groups randomly after manufacture and stored at approximately 4 degrees C for 20 wk. The control group was not HHP treated. Two weeks after manufacture, 2 groups of cheese samples were treated with HHP at 500 or 600 MPa for 3 min and then returned to storage at approximately 4 degrees C. Analysis was performed during 20 wk of storage after cheese manufacture. Texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology were used to monitor cheese functionality. Quantitative descriptive analysis was conducted with 9 trained panelists using a 15-point scale to evaluate texture and flavor attributes of unmelted cheese as well as cheeses melted on pizzas. Pressure treatments at 500 and 600 MPa resulted in approximately 1 and 2 log reduction in the numbers of starter culture, respectively, compared with the control when measured 1 d after HHP treatment. Starter numbers continued to decrease in all cheeses over the 20 wk of storage, but the decrease was larger in the HHP-treated cheeses. Even though the initial numbers of nonstarter lactic acid bacteria were the same in all cheeses, the numbers of these bacteria increased faster in the control cheeses. High-pressure treatment of LMPS Mozzarella cheese resulted in an initial (1 d after HHP treatment) increase in pH, but by 2 wk after HHP treatment there was no statistical difference in pH values between control and HHP-treated samples. Immediately after treatment, HHP-treated cheeses exhibited significantly lower TPA and sensory (unmelted) hardness. However, by 14 wk after pressure treatment, the 600-MPa HHP-treated cheese had significantly higher TPA compared with control or 500-MPa HHP-treated cheeses. Sensory panels also indicated that by 14 wk after HHP treatment, the 600-MPa treated samples were significantly firmer than the control or 500-MPa treated cheeses. Compared with control cheese, cheeses treated at 600 or 500 MPa exhibited lower water-soluble nitrogen values at 6 and 10 wk after pressure treatment, respectively. By 10 wk after pressure treatment, the levels of intact aS1-casein were significantly higher in all HHP-treated cheeses compared with the control. Pizza sensory panels indicated that 600-MPa treated cheese was significantly chewier and exhibited lower blister quantity and higher strand thickness compared with control cheeses. High hydrostatic pressure treatment of low-Na, LMPS Mozzarella cheese could result in the extension of its desired baking characteristics when the cheese is stored at refrigerated temperature.
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