Functional properties of Mozzarella cheese for its end use application

Journal of Food Science and Technology
Jana Ah, Govind P Tagalpallewar

Abstract

Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which ag...Continue Reading

References

Jan 1, 1995·Advances in Experimental Medicine and Biology·P S Kindstedt
Apr 14, 2007·Journal of Dairy Science·J L ChildsE A Foegeding
Mar 24, 2011·Journal of Dairy Science·R WadhwaniD J McMahon
Nov 19, 2013·Journal of Dairy Science·Francesca LositoGiovanni Antonini
May 6, 2014·Journal of Dairy Science·V BanvilleM Britten
Mar 10, 2015·Journal of Food Science and Technology·Karuna Seth, Usha Bajwa

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