Shreddability of pizza Mozzarella cheese predicted using physicochemical properties

Area of Science:

• Food Science and Technology
• Materials Science

Background:

• Pizza Mozzarella cheese shreddability is crucial for food processing.
• Understanding the physical properties influencing shreddability is key for product development.

Purpose of the Study:

• To investigate the impact of denatured whey protein and renneting pH on pizza Mozzarella cheese properties.
• To develop predictive models for cheese shreddability using rheological and compositional data.

Main Methods:

• Rheological techniques: uniaxial compression, wire cutting, dynamic oscillatory shear.
• Cheese production: varying denatured whey protein content and renneting pH.
• Testing: 11 textural descriptors at different aging times and temperatures.

Main Results:

• Denatured whey protein and lower renneting pH significantly altered cheese mechanical properties, often temperature-dependently.
• Cheese mechanical strength decreased with aging.
• Predictive models using a few key descriptors accurately forecast fines production and long shred percentage.

Conclusions:

• No single descriptor predicted shredding behavior; a combination is necessary.
• Predictive models and principal component analysis offer valuable tools for optimizing pizza cheese for shredding.
• This research aids manufacturers in tailoring cheese properties for desired shredding outcomes.