![]() | ![]() | https://doi.org/10.17113/ftb.59.01.21.6707 |
Mozzarella Cheese Stretching: A Review
Mônica Correia Gonçalves1* and Haíssa Roberta Cardarelli2
1Federal University of Paraíba, Department of Food Engineering, Center of Technology, Campus I, Cidade Universitária, Av. Castelo Branco s/n, João Pessoa, PB, 58051-900, Brazil
2Federal University of Paraíba, Center of Technology and Regional Development, Campus I, Rua dos Escoteiros, s/n, Mangabeira, João Pessoa, PB, 58058-600, Brazil
Article history:
Received: 15 March 2020
Accepted: 3 March 2021
Key words:
pasta filata cheese, functional properties, stretching temperature, calcium
Summary:
Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella. The presented studies show that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this minireview may facilitate the production of mozzarella cheese with specific functional properties.
*Corresponding author: | mnygoncalves@gmail.com |