Abstract
This study investigates the impact of coagulant type and refrigerated storage (7 and 70 days at 4 °C) on texture of unmelted and properties of melted low-moisture mozzarella cheese (LMMC) and pizza cheese analogues. The LMMCs were produced using fermentation-derived chymosins of different ratios between clotting and general proteolytic activity (C/P) (40 vs 80). Whereas, in the case of pizza cheese analogues, the effect of fermentation-derived chymosin (C/P = 80) was compared with microbial rennet. The lower proteolytic activity of coagulant resulted in higher LMMCs hardness. Higher water retention in LMMCs produced with the enzyme of lower proteolytic activity corresponded to superior melting properties. Stretching properties were enhanced in both pizza cheese analogues and LMMCs over storage time, regardless the enzyme used. Coagulant type did not affect meltability of pizza cheese analogues. In general, the properties of pizza cheese analogues were more difficult to shape compared to LMMCs.
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