Journal article
Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese
AP Pax, L Ong, SE Kentish, SL Gras
International Dairy Journal | Published : 2021
Abstract
Low-moisture mozzarella cheese (LMMC) is commonly shredded before packaging, however, the effects of shredding are not fully understood. Industrially-produced block and shredded LMMC were studied during 8 weeks of storage at 4 °C. Cheese shredded on 15 d and at 8 weeks of age, coated with microcrystalline cellulose and stored in a modified atmosphere (70% N2 and 30% CO2), had an altered microstructure after 8 weeks compared with vacuum-packed block cheese. In the latter case the fat formed a more dispersed phase. Proteolysis was higher in shredded samples and a higher level of two bacterial proteases was detected. Despite these differences, the meltability and stretchability of the block and..
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Grants
Awarded by Australian Research Council
Funding Acknowledgements
This research was supported by the Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. We thank the Biological Optical Microscopy Platform at The Bio21 Molecular Science & Biotechnology Institute for access to equipment. The authors thank Dr Martin Palmer for his suggestions and the reviewers for their constructive input to the manuscript.