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Mozzarella Cheese Stretching: A Review

Mônica Correia Gonçalves1*orcid tiny and Haíssa Roberta Cardarelli2orcid tiny

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

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Key words:

pasta filata cheese, functional properties, stretching temperature, calcium


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:

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