getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.59.01.21.6707  

Mozzarella Cheese Stretching: A Review

Mônica Correia Gonçalves1*orcid tiny and Haíssa Roberta Cardarelli2orcid tiny

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

2Federal University of Paraíba, Center of Technology and Regional Development, Campus I, Rua dos Escoteiros, s/n, Mangabeira, João Pessoa, PB, 58058-600, Brazil

Article history:

Received: 15 March 2020

Accepted: 3 March 2021

cc by

Key words:

pasta filata cheese, functional properties, stretching temperature, calcium

Summary:

Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this review is to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella cheese. The presented studies show that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this review may facilitate the production of mozzarella cheese with specific functional properties.

 

*Corresponding author:   mnygoncalves@gmail.com

Search FTB


Follow us


 facebook 1 twitter bird_icon LI In Bug

 

FTB RSS Feed


QR Code


qrcode

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information