Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 261 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038021

Study on changes in stretchability and oiling-off level during storage of processed Mozzarella cheese

  • XUE Rui ,
  • HAN Renjiao ,
  • LIU Tongji ,
  • QIAO Xiangyu ,
  • XU Yao ,
  • ZHANG Jian ,
  • WANG Caiyun ,
  • YANG Zhennai
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  • 1(Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing 100048, China)
    2(National Center of Technology Innovation for Dairy, Hohhot 010080, China)
    3(Inner Mongolia Yili Industrial Group Co.Ltd., Hohhot 010080, China)
    4(Inner Mongolia Yijiahao Cheese Co.Ltd., Hohhot 010080, China)

Received date: 2023-11-21

  Revised date: 2023-12-14

  Online published: 2024-12-17

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Abstract

Processed Mozzarella, a type of cheese with certain stretchability, is made mainly from the natural cheese, casein and emulsified salt.In recent years, sales of processed Mozzarella have increased with the rise of western-style food products such as pizzas and cheesy hot dog sticks. To understand the rule of quality change of the processed Mozzarella cheese during the storage period, this study was carried out to analyze seven kinds of domestically produced processed Mozzarella cheese and two kinds of natural Mozzarella cheese for the change of stretchability, oiling-off level, protease activity, intact casein content, microstructure, and organoleptic property during the period of storage at 4 ℃ and -18 ℃ for 180 days.Results showed that the processed Mozzarella cheese had a tendency to decrease in stretchability, increase in oiling-off level, and decrease in intact casein content and organoleptic quality, accompanied by microstructural changes with deformation of fat globules and swelling of proteins.These quality changes were more obvious in the processed cheese than the natural cheese.The quality deterioration was also faster under refrigerated storage at 4 ℃, the lower the intact casein content was, the lower the stretchability of the processed cheese, and the more pronounced the deformation of the fat globules was, the greater the deterioration of the oleaginous properties.The results of this study provide important technical advice for the improvement of production technology and product quality of processed Mozzarella cheese.

Key words： processed Mozzarella cheese; natural Mozzarella cheese; storage stability; cheese stretchability; cheese oiling-off

Cite this article

XUE Rui , HAN Renjiao , LIU Tongji , QIAO Xiangyu , XU Yao , ZHANG Jian , WANG Caiyun , YANG Zhennai . Study on changes in stretchability and oiling-off level during storage of processed Mozzarella cheese[J]. Food and Fermentation Industries, 2024 , 50(22) : 261 -269 . DOI: 10.13995/j.cnki.11-1802/ts.038021

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