Chapter 40 - Pasta-Filata Cheeses

Abstract

Modern methods of manufacturing of low moisture mozzarella cheese (LMMC) are compared to traditional methods with an emphasis on cheese made for use on pizza since world-wide production of such LMMC far exceeds that of other pasta-filata cheeses. Factors that influence each phase of manufacturing of LMMC are described from conversion of milk into cheese curd, plasticization of curd during the pasta-filata process, through cooling, brining, and storage of the cheese. Acid development by the starter cultures contributes to modifying the chemistry of cheese curd through its influence on obtaining the level of protein-bound calcium needed for proper plasticization of the curd in the cooker/stretcher. Design of the cooker/stretcher along with the thermal and mechanical energy input, influences the temperature of the cheese during plasticization which influences the composition and functional properties of LMMC after cooling. The type of starter culture and coagulant used and their survival during the pasta-filata process influences the rate of proteolysis occurring and the subsequent changes in LMMC properties during refrigerated storage. Alternatively, LMMC can be frozen to prevent such changes. The importance of the functional properties of LMMC, such as melting, stretching, browning, and blistering are related to its performance during the baking process of making a pizza.