RESUMO
This study evaluated the effect of pH on the microstructure of cream cheese and compared pH-induced changes in its microstructure with concomitant changes in cheese firmness and meltability. On 4 different days, experimental batches of cultured hot pack cream cheese were manufactured and analyzed for initial chemical composition. The cheeses were then sectioned into samples that were randomly assigned to 7 different treatment groups. Three groups were exposed to ammonia vapor for 1, 3, and 5 min to increase the pH; 3 groups were exposed to acetic acid vapor for 30, 60, and 90 min to decrease the pH; and 1 unexposed group served as the control. After equilibration at 4 degrees C, samples were analyzed for pH, firmness, meltability, and microstructure by scanning electron microscopy. The effects of experimental treatments on cheese pH, firmness, and meltability were analyzed by randomized complete block analysis of variance (ANOVA). Relationships between cheese pH and firmness and meltability were evaluated by regression. Experimental treatments significantly affected cheese pH, firmness, and meltability. Cheese firmness decreased and meltability increased with increasing pH from about pH 4.2 to 6.8. Cheese microstructure also changed dramatically over the same approximate pH range. Specifically, the volume of the protein network surrounding the fat droplets increased markedly with increasing pH, presumably due to casein swelling. These data support the hypothesis that protein-to-water interactions increased as the cheese pH increased, which gave rise to progressive swelling of the casein network, softer texture, and increased meltability.
Assuntos
Queijo/análise , Concentração de Íons de Hidrogênio , Amônia , Queijo/classificação , Manipulação de Alimentos , Conservação de Alimentos , Microscopia Eletrônica de VarreduraRESUMO
This study evaluated the effect of cheese pH on proteolysis, calcium distribution, and functional characteristics of Mozzarella cheese. On 4 occasions, cultured low-moisture part-skim Mozzarella cheeses were obtained from a commercial producer on the day after manufacture. Cheese blocks were randomly assigned to 2 groups. One group was shredded, subdivided, and exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. Samples were vacuum packaged, stored at 4 degrees C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, apparent viscosity, free oil, and water-soluble calcium on days 5, 12, 22, and 40. The 2nd group was sectioned into 23-mm thick slabs and similarly exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. The slabs were vacuum packaged, stored at 4 degrees C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, TPA hardness, springiness and cohesiveness, and meltability on days 17, 29, and 41. Data were analyzed by ANOVA according to a spilt-plot design. Experimentally induced pH differences persisted and significantly affected TPA hardness, apparent viscosity, meltability, and water-soluble calcium throughout 40 d of storage, but did not affect soluble nitrogen changes. Thus, cheese pH affected functional characteristics and calcium distribution but did not affect proteolysis rates. Higher cheese pH resulted in a harder cheese that required longer aging to develop desirable melting characteristics, whereas cheese with lower pH developed desirable melting characteristics more quickly but had a shorter functional shelf life.