Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality
Ran Feng, Sylvain Barjon, Frans van den Berg, Søren K. Lillevang, Lı́lia Ahrné
Journal of Food Engineering
Abstract
To manufacture mozzarella cheese with customized attributes the relationships between processing parameters and cheese functionality need to be identified. In this study, cooking residence time (CRT) and stretching residence time (SRT) of cheese curd in the cooker-stretcher were determined to differentiate the effect of the cooking and stretching processes on cheese properties. Residence times were linked to cheese composition, micro- and macro-structural characteristics (microstructure, fat globule size, anisotropy and rheology) and functional properties (meltability, oiling-off, browning and stretchability). In the stretcher used, CRT was significantly longer than SRT independent of curd temperature or screw speed. Linear correlations were found between CRT and cheese composition, anisotropy and storage modulus. SRT had a less significant effect on cheese properties, due to the low specific mechanical energy 0.15–0.46 kJ kg−1 and relatively short SRT. It was concluded that CRT and SRT are promising factors to understand and control mozzarella cheese characteristics during manufacture.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
cooking residence time (CRT) affects cheese composition, anisotropy, and storage modulus
“Linear correlations were found between CRT and cheese composition, anisotropy and storage modulus.”
CRT and SRT are promising factors to understand and control mozzarella cheese characteristics during manufacture
“It was concluded that CRT and SRT are promising factors to understand and control mozzarella cheese characteristics during manufacture.”
stretching residence time (SRT) has a less significant effect on cheese properties
“SRT had a less significant effect on cheese properties, due to the low specific mechanical energy 0.15–0.46 kJ kg−1 and relatively short SRT.”