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Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese
Author(s) -
Gonçalves Mônica Correia,
Cardarelli Haíssa Roberta
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14703
Subject(s) - mozzarella cheese , texture (cosmology) , microstructure , food science , materials science , water holding capacity , cheesemaking , chemistry , composite material , artificial intelligence , computer science , image (mathematics)
The stretching conditions adopted for Mozzarella cheese production are important as they have a direct effect on the texture and thermophysical properties of cheese. The aim of this study was to evaluate the effect of stretching temperature on the microstructure, texture, and thermophysical properties of Mozzarella cheese throughout the refrigerated storage period. The microstructure, apparent zeta potential ( ζ ), uniaxial compression, Texture Profile Analysis (TPA), melting, and free oil of cheeses stretched with water at 75 and 85°C were analyzed during 28 days of storage at 4°C. The results showed that the variation in the stretching temperature did not cause changes in the melting and oil release of the cheeses ( p > .05). The visual analysis of fat particles size showed changes throughout the refrigerated storage period, but with no impact in the free oil release from the cheeses. Practical applications Stretching is a critical step in Mozzarella cheese production and involves the application of mechanical work in hot water to transform the curd, which has an amorphous structure, into cheese with elastic, firm, and shiny texture. Several studies have investigated Mozzarella cheese. However, studies analyzing the effect of stretching water temperature on the texture and thermophysical properties of Mozzarella cheese throughout the storage period are scarce. The results demonstrated that the variation in stretching temperature did not change the texture and thermophysical properties of the cheeses. Thus, stretching temperatures of 75°C or 85°C can be used without changing these parameters. Regardless of the stretching conditions, only storage time influenced the melting and texture parameters of hardness TPA and gumminess TPA. Therefore, standardizing the storage time will favor cheese quality.