RHEOLOGICAL AND CHEMICAL PROPERTIES OF MOZZARELLA CHEESE |
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| Authors: | J. JOSEPH YUN YIN LIANG HSIEH DAVID M. BARBANO CHARLES L. ROHN |
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| Affiliation: | Northeast Dairy Foods Research Center Department of Food Science Cornell University, Ithaca, NY 14853;Rheometrics, Inc. One Possumtown Road Piscataway, NJ 08854 |
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| Abstract: | Dynamic viscoelastic parameters and chemical properties of Mozzarella cheese produced using a "no-brine" cheese making method with 3 different cooking temperatures (38, 41, and 44C) were determined. Samples were stored for 3 weeks at 4C before dynamic mechanical analysis at 22C. G', G" and tan δ were 5.8 – 6.4 × 105 dyne/cm2, 1.9 – 2.1 × 105 dyne/cm2, and 0.33 – 0.35, respectively, at 1% strain and 10 rad/s. The percentage of intact αs-casein and β-casein were 38–40% and 33–35% of total protein in the cheese, respectively. The range of cooking temperatures used in this experiment had little effect on dynamic viscoelastic properties or the amount of intact protein for the cheese. |
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