High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese

This study reports the effect of psychrotrophs in raw milk on the quality of Mozzarella cheese. Physical, chemical, sensorial and textural characteristics were evaluated, and the indices of lipolysis and proteolysis were assessed. The highest population (7 log cfu/mL vs. 3 log cfu/mL) was associated...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 75; no. 2; pp. 431 - 437
Main Authors Luiz, Lucas Lima, de Fatima Bertachi Pinto, Leticia, de Souza Correia, Selma, Bruzaroski, Samera Rafaela, Fagnani, Rafael, de Sousa, Cínthia Hoch Batista, Ludovico, Agostinho, Aragon Alegro, Lina Casale, Santana, Elsa Helena Walter de
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.05.2022
Subjects
Acidity
Cheese
Dairy products
Fatty acids
Free fatty acids
Lipase
Lipolysis
Milk
Proteolysis
Pseudomonas
Sensory evaluation
Sensory properties
Texture
Yield
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Summary:This study reports the effect of psychrotrophs in raw milk on the quality of Mozzarella cheese. Physical, chemical, sensorial and textural characteristics were evaluated, and the indices of lipolysis and proteolysis were assessed. The highest population (7 log cfu/mL vs. 3 log cfu/mL) was associated with a decrease in yield and in primary proteolysis index, higher acidity and free fatty acid index and concentration. Short‐ and medium‐chain free fatty acids increased in all cheeses during storage, being higher in those produced with milk containing a high population of psychrotrophics. No sensory differences between the cheeses were observed.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12843