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Elvingson, Linda, 2013. Calcium in water buffalo (Bubalus bubalis) milk : implications for Mozzarella production. Second cycle, A2E. Uppsala: SLU, Dept. of Food Science

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Abstract

Mozzarella is a popular fresh cheese that is traditionally made by hand from fresh buffalo milk, involving a finishing step of stretching the cheese curd in hot water. The ability of the curd to stretch in hot water is dependent on the amount of calcium removed from the curd during the reduction of pH in the milk. The distribution of calcium between colloidal and soluble phase can change dependent on what treatment the milk is submitted to, such as prolonged storage or acidification.

The aim of this study was to investigate what effect prolonged storage of buffalo milk in combination with preacidification, would have on the concentration of calcium in whey and how this would affect the manufacturing of Mozzarella.

The calcium content was analyzed according to IDF standard method (154:1992) and by using atomic absorption spectrophotometer. The chemical composition in milk was determined by using mid-infrared transmission spectrophotometer (Dma pump, Miris). Bulk buffalo milk was stored for 8 days and whey calcium and pH were measured daily. In addition, milk stored for 1, 4 and 8 days was inoculated with fresh starter culture for a maximum of 120 minutes, and calcium in whey and pH were measured after 15, 30, 60, 90 and 120 minutes. The chemical composition of individual and bulk milk samples from 7 water buffaloes was analyzed and found to be within the normal range, compared to previous studies. During prolonged storage at +4°C for 8 days the pH decreased from 6.82 to 6.5 and the soluble calcium in whey increased with 35%. The effect of preacidification on whey calcium was evaluated for milk subject to cold storage for 1, 4 and 8 days. Results showed that the calcium concentration in whey increased as pH decreased over 120 minutes. The present study found a strong correlation between pH, storage time and calcium in whey for milk subjected to prolonged storage and in addition, for milk that was preacidified with fresh starter culture for maximum 120 minutes. In conclusion, the present study shows that prolonged storage of milk in combination with preacidification affects the concentration of soluble calcium in whey, which could have implications for Mozzarella manufacturing.

Main title:Calcium in water buffalo (Bubalus bubalis) milk
Subtitle:implications for Mozzarella production
Authors:Elvingson, Linda
Supervisor:Lundh, Åse
Examiner:Johansson, Monika
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:377
Year of Publication:2013
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Department:(NL, NJ) > Dept. of Food Science
Keywords:Calcium, total calcium, soluble calcium, mozzarella, water buffalo
URN:NBN:urn:nbn:se:slu:epsilon-s-2977
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-2977
Subjects:Food science and technology
Language:English
Deposited On:09 Jan 2014 12:54
Metadata Last Modified:09 Jan 2014 12:54

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