Process optimization of functional processed mozzarella cheese using response surface methodology

Abstract

Processed Mozzarella Cheese (PMC) is manufactured by using shredded Mozzarella cheese in the presence of heat, emulsifying salts, and sodium chloride to produce a homogenous glossy mass of cheese with extended shelf life. The aim of the present study was to develop functional PMC by incorporating rennet Coagulated Gel (RCG), whey protein hydrolysate (WPH) and emulsifying salts. The incorporation of tri sodium citrate (TSC) at 1.5 and 2.0% showed improvement in meltability but stretchability was adversely affected. Therefore, a combination of 3 different emulsifiers were incorporated by keeping the total emulsifiers content at 1.5% in PMC. To improve the stretchability, RCG of 5–15% was added to PMC. Also, some part of 15% RCG was replaced with WPH to increase bio functional properties in PMC. The concentration of RCG and WPH was standardized using mixture component-optimal custom design of response surface methodology. The design revealed that RCG and WPH at 11.98% and 3.02% respectively was best to obtain maximum meltability and stretchability in PMC. The peptide profile of optimized PMC was compared with Mozzarella cheese, other PMC variants and standard (casein) using Electrophoresis. It was observed that β and α-casein bands became more intact on adding RCG as compared to Mozzarella cheese. The contribution of peptides from WPH increased the number of low molecular weight peptides in optimized PMC.