Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk
High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making go...
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/833 |
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| author | Michele Faccia Giuseppe Gambacorta Antonella Pasqualone Carmine Summo Francesco Caponio |
| author_facet | Michele Faccia Giuseppe Gambacorta Antonella Pasqualone Carmine Summo Francesco Caponio |
| author_sort | Michele Faccia |
| collection | DOAJ |
| description | High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62%). |
| first_indexed | 2024-03-10T12:25:22Z |
| format | Article |
| id | doaj.art-b0a1fe45f01e40af86abc068aecaf385 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:25:22Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b0a1fe45f01e40af86abc068aecaf3852023-11-21T15:07:13ZengMDPI AGFoods2304-81582021-04-0110483310.3390/foods10040833Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat MilkMichele Faccia0Giuseppe Gambacorta1Antonella Pasqualone2Carmine Summo3Francesco Caponio4Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyHigh-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62%).https://www.mdpi.com/2304-8158/10/4/833mozzarellagoat milkheat-treatmentacidificationchemical characteristicsVOC |
| spellingShingle | Michele Faccia Giuseppe Gambacorta Antonella Pasqualone Carmine Summo Francesco Caponio Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk Foods mozzarella goat milk heat-treatment acidification chemical characteristics VOC |
| title | Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk |
| title_full | Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk |
| title_fullStr | Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk |
| title_full_unstemmed | Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk |
| title_short | Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk |
| title_sort | quality characteristics and consumer acceptance of high moisture mozzarella obtained from heat treated goat milk |
| topic | mozzarella goat milk heat-treatment acidification chemical characteristics VOC |
| url | https://www.mdpi.com/2304-8158/10/4/833 |
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