The effect of compression,stretching, and cooking temperature on free oil formation in mozzarella curd

The effect of the extent and rate of compression and stretching on free oil formation in Mozzarella cheese curd was investigated at 55, 65, and 75 degrees C. Confocal laser scanning microscopy was used to determine the maximum cross-sectional diameter, cross-sectional area, elongation factor (maximum divided by minimum cross-sectional diameter), and circularity of fat globules in the cheese curd at the different temperatures, and after stretching or compression. Free oil was not significantly affected by the rate of biaxial compression from 50 to 2000 mm/min at 65 degrees C, the rate of tensile stretching from 1000 to 2500 mm/min at 60 degrees C, or the extent of biaxial compression from 40 to 80% of the original height at 1000 mm/min and 65 degrees C. Increasing the rate of stretching from 1000 to 2500 mm/min increased the elongation factor from 1.91 to 2.61. Cross-sectional area, maximum diameter, and circularity were not affected by the rate of biaxial compression. The extent of curd compression had no effect on the milk fat globule size and shape. Increasing the extent of stretching at 60 degrees C and at 1000 mm/min increased the free oil content (on a fat basis) from 23.8% (curd stretched by 1.4x) to 32.3% (stretched by 4.6x) and the elongation factor of the globules, but did not affect any of the other globule parameters. Increasing the temperature of the cooking-stretching water increased the cross-sectional area, diameter of the globules, and free oil content from 24.1% at 55 degrees C to 34.5% at 75 degrees C for curd compressed to 50% height at 1000 mm/min.