Document Type
Article
Publication Date
11-2024
Abstract
Mozzarella cheese (MC) is widely used for pizza ap- plications, and it is generally shredded either in conver- sion plants or in pizzerias. The shreddability of MC is influenced by a variety of factors and it is critical to understand how different Mozzarella cheese types and storage conditions (temperature and age) affect this prop- erty. Three batches each of 3 types of MC (low-moisture Mozzarella (LMM), low-moisture part-skim Mozzarella (LMPS), and reduced fat Mozzarella (RFM)) representing 3 different fat levels were procured directly from a com- mercial manufacturer and stored at 2 different tempera- tures (1.67 and 4.44°C) and evaluated for shreddability at 2- and 3-weeks storage. Shreddability parameters such as stiction (peak force) and work of grating were sig- nificantly affected (P < 0.05) by fat content and storage time, while the weight of the shred obtained after each cycle was significantly affected (P < 0.05) by fat content and storage temperature. Along with shreddability, other tests such as texture profile analysis (TPA), wire cut- ting, stretchability, and dynamic shear rheology (DSR) were performed to understand their relationship with shreddability. Textural parameters were significantly af- fected (P < 0.05) by fat content and storage time while wire-cutting parameters were significantly affected by fat content, storage time, and temperature. Stretchability and dynamic shear rheology parameters were signifi- cantly affected by fat content followed by storage time and temperature. Further shreddability parameters such as stiction and work of shear had a positive significant correlation while the weight of shreds had a negative sig- nificant correlation with unmelt (TPA) and melt parameters (stretchability and DSR). Overall, fat content had the greatest effect on shreddability followed by storage time and temperature. Considering the high correlation of shreddability with other textural parameters, textural parameters can be used to predict shreddability of MC. Keywords: Mozzarella cheese, storage temperature, storage time, Cheese grating rig (A/GR), texture profile, shreddability, meltability.
Publication Title
Journal of Dairy Science
DOI of Published Version
https://doi.org/10.3168/jds.2024-25586
Publisher
Elsevier
Rights
Copyright © the Authors
Recommended Citation
Rathod, Gunvantsinh; Saatariya, Suresh; Kumar, Ram; Upreti, Praveen; Salunke, Prafulla; and Amamcharla, J.K., "From Block to Shred: Understanding the Factors Influencing Shreddability of Mozzarella Cheese" (2024). Dairy Science and Food Science Faculty Publications: 2022 to Present. 85.
https://openprairie.sdstate.edu/dairy_pubs/85
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.