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Mozzarella Cheese Stretching: A Minireview.
Mônica Correia Gonçalves1, Haíssa Roberta Cardarelli2
1Federal University of Paraíba, Department of Food Engineering, Center of Technology, Campus I, Cidade Universitária, Av. Castelo Branco s /n, João Pessoa, PB, 58051-900, Brazil.
Food Technology and Biotechnology
|June 4, 2021
Summary
Mozzarella cheese stretching is a thermomechanical process. Higher temperatures during stretching enhance protein interactions and affect calcium balance, influencing the final cheese properties.
Area of Science:
- Food Science
- Dairy Technology
- Material Science
Background:
- Mozzarella cheese production involves a critical thermomechanical stretching step.
- Understanding the factors influencing this process is key to controlling cheese quality.
Purpose of the Study:
- To review the stretching step in mozzarella production.
- To analyze the impact of key factors (pH, acidity, time, temperature) on functional properties.
Main Methods:
- Literature review of studies on mozzarella stretching.
- Analysis of research data on thermomechanical treatment effects.
Main Results:
- Higher stretching temperatures increase protein matrix interactions.
- Changes in calcium balance during storage affect water mobility and proteolysis.
- These factors collectively alter mozzarella's functional characteristics.
Conclusions:
- Optimizing stretching temperature and understanding calcium dynamics are crucial.
- This knowledge aids in producing mozzarella with desired functional properties.
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