Abstract
Anticaking agents are widely used for preventing lump formation during storage of shredded Mozzarella cheese (SMC). Potato starch (PS) as an anticaking agent may be added in SMC to improve its storage stability. The SMC added with PS was studied for 8 weeks of storage along with control and changes in physico-chemical and sensory attributes were observed. The free fatty acid (FFA) and thiobarbituric acid (TBA) values for SMC with PS reduced by 6.5 and 9.5 times, respectively as compared to control. Sensory and meltability also improved significantly (p < 0.05) as a consequence of PS addition. The aw, pH and tyrosine values also significantly (p < 0.05) decreased in case of SMC with PS than control. Lower aw suggested less available water for various spoilage mechanisms. The SMC with PS had a clean flavor without clumps during entire span of storage.
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