Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties

Abstract

The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella cheese during storage was determined. Three vats of cheese were made in 1 d using three different cooking temperatures (38, 41, and 44°C). Cheese making was replicated on 3 different d using a 3 × 3 Latin square design. No significant effect of cooking temperature on fat, protein, and salt contents of the cheese was detected. However, a higher cooking temperature produced cheese with a lower moisture and decreased proteolysis during 50 d of storage at 4°C. Nitrogen soluble in 12% TCA and pH 4.6 acetate buffer increased, and αs,-caseins decreased, but β-casein remained constant for all cheeses during storage. Differences in cooking temperature did not significantly change functional properties, such as meltability and free oil formation. However, apparent viscosity of melted cheese was higher with higher cooking temperature. Increased storage time at 4°C decreased hardness of unmelted cheese, increased meltability, decreased apparent viscosity, and increased free oil formation.