Understand the Role of Proteolysis on Functional Properties of Mozzarella Cheese

Principal Investigator:

Donald J. McMahon, Utah State University

Co-Investigators:

Craig J. Oberg, Weber State University
Jeff Broadbent, Utah State University
Rajiv Dave, Utah State University

Project Summary:

The purpose of this project is to develop an understanding of how proteolysis during storage of mozzarella cheese influences cheese melting properties. In particular, the proteolysis that occurs during storage of mozzarella cheese will be profiled so that changes in melt and stretch functionality can be correlated with breakdown of alphas1-casein and beta-casein into peptides.

The project is designed to extend the knowledge of cheese proteolysis in mozzarella cheese beyond that which is currently known by monitoring the disappearance of intact proteins during refrigerated storage, by making cheeses that purposely have increased hydrolysis of alphas1-casein or b-casein. To avoid the influence of starter culture bacterial enzymes on proteolysis, the cheese will be made using direct acidification (i.e. without any cultures being added to the milk). Various levels of chymosin and plasmin will be added during cheesemaking to modify the extent of proteolysis of alphas1-casein and beta-casein, respectively. The extent of proteolysis, as measured by the disappearance of the intact proteins and the appearance of peptides, will be correlated with melting, rheological and functional properties of the cheese.

Publications:

None

Theses:

None

Published Abstract:

Dave, R. I., McMahon, D. J., Oberg, C. J, and J. R. Broadbent. 1999. Influence of coagulant concentration on proteolysis, meltability and rheology of 0, 10 and 20% fat containing Mozzarella cheese made using direct acidification. 94th American Dairy Science Association Meeting, J. Dairy Sci. 82(Supp. 1):D59.

Presentations:

Dave, R. I., McMahon, D. J., Oberg, C. J, and J. R. Broadbent. 1999. Influence of coagulant concentration on proteolysis, meltability and rheology of 0, 10 and 20% fat containing Mozzarella cheese made using direct acidification. 94th American Dairy Science Association Meeting, J. Dairy Sci. 82(Supp. 1):D59.