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.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
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
Parisi S (2006) Profili chimici delle caseine presamiche alimentari. Ind Aliment 45(457):377–383
Delgado AM, Parisi S, Almeda MDV (2016) Milk and dairy products. In: Delgado AM, Almeida MDV, Parisi S (eds) Chemistry of the Mediterranean diet, Springer International Publishing, pp 139–176
Parisi S, Delia S, Laganà P (2004) Il calcolo della data di scadenza degli alimenti: la funzione Shelf Life e la propagazione degli errori sperimentali. Ind Aliment 43(438):735–749
Parisi S, Laganà P, Delia AS (2007) Lo studio dei profili proteici durante la maturazione dei formaggi tramite il metodo CYPEP. Ind Aliment 468(46):404–417
Parisi S (2012) La mutua ripartizione tra lipidi e caseine nei formaggi. Un approccio simulato. Ind. Aliment 523(51):7–15
Parisi S, Barone C, Laganà P (2017) Procedimento per determinare la struttura di un formaggio. Brevetto per invenzione industriale (BIT), domanda numero: 102017000041086, 13 Apr 2017
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2018 The Author(s)
About this chapter
Cite this chapter
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
Download citation
DOI: https://doi.org/10.1007/978-3-319-65739-4_3
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-65737-0
Online ISBN: 978-3-319-65739-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)