14A-15 |
Role of calcium in stretchability of Mozzarella cheese |
N. JOSHI1, K. Muthukumarappan1, and R. I. Dave2. (1) Dept. of Agricultural & Biosystems Engineering, South Dakota State Univ., PO Box 2120, Brookings, SD 57007, (2) MN-SD Dairy Foods Research Ctr., South Dakota State Univ., Dairy Science Dept., Box 2104, Brookings, SD 57006 Mozzarella cheese demand has increased dramatically during the last decade. Stretchability is one of the most desirable properties of Mozzarella cheese for pizza and related fast foods. Calcium plays important role in functional properties of Mozzarella cheese. We hypothesize that altering calcium levels shall bring changes in stretchability of Mozzarella cheese. The objective of this study was to evaluate effects of calcium levels on stretchability of Mozzarella cheese. We also intended to study the stretchability of Mozzarella cheese at different temperatures. Part skim Mozzarella cheeses were made by direct acidification using glucono delta lactone. Pre-acidification of milk with citric acid and acetic acid (prior to renettting) brought difference in calcium levels (Control-0.65%, T1-0.48%, T2-0.42% and T3-0.36 %) in the cheeses. The cheeses were stored at 4° C before evaluation of stretchability on 1 and 30 days. Stretchability was evaluated using a uniaxial horizontal extension at a speed of 20 mm/min. An oil bath was used to immerse the cheese samples to maintain uniform temperature during stretching. The test was performed at three temperatures viz. 30, 35 and 40° C. The stretchability was evaluated in terms of elongation before failure and maximum force required to stretch. The control had lower elongation (2.72 vs. 42.05 cm in T3) and required higher force (0.065 vs. 0.055 lb in T3) to stretch in our preliminary trials. As the test temperature increased from 30 to 40° C, more elongation (2.45 vs. 42.05 cm) was observed in T3. After storage of 30 days the cheeses had higher elongation and required less force (0.049 lb) as compared to when fresh (0.055 lb). Manipulation of calcium levels can bring significant changes in stretchability of Mozzarella cheese. These findings will be beneficial to the cheese industry with respect to manufacturing Mozzarella cheese, which possesses higher stretchability.
Session 14A, Dairy Foods: General developments in dairy technology I
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