Abstract
Mozzarella cheeses are high-perishable products if compared with other cheese typologies. One of the main reasons for lower shelf-life values in this ambit is related to protein modifications. Basic features of modern and historically relevant cheeses depend on the chemical and physical state of main components; the modification of proteins should be taken into account. With specific reference to caseins, the main nitrogen-based structure of the final cheese product, many factors influence protein degradation. Because of the needed bioavailability of free water, the amount of moisture becomes important enough. The aim of this Chapter has been to show analytical results of an emulation study carried out on different industrial low-moisture mozzarella cheeses during storage. Obtained data and the comparison with high-moisture mozzarella cheeses (Chap. 2) appear to suggest that emulated low-speed proteolysis is not important enough in low-moisture products.
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Abbreviations
- A%:
-
Apparent hydric absorption
- CYPEP:2006:
-
Cheesemaking Yield and Proteins Estimation according to Parisi:2006
- DP:
-
Degraded protein
- FC:
-
Fat matter
- HAC:
-
High-absorption casein
- HACCORR :
-
High-absorption residual casein
- HMM:
-
High-moisture mozzarella
- LMM:
-
Low-moisture mozzarella
- MC:
-
Moisture
- MW:
-
Molecular weight
- PA:
-
Protein
- SimP:
-
Simulated polypeptide
References
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Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A. (2018). Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach. In: Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-65739-4_3
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DOI: https://doi.org/10.1007/978-3-319-65739-4_3
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