From block to shred: Understanding the factors influencing shreddability of mozzarella cheese
ABSTRACT: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how different mozzarella cheese types and storag...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
|
| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224012955 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832591004630253568 |
|---|---|
| author | Gunvantsinh Rathod Suresh Sutariya Ram Kumar Praveen Upreti Prafulla Salunke J.K. Amamcharla |
| author_facet | Gunvantsinh Rathod Suresh Sutariya Ram Kumar Praveen Upreti Prafulla Salunke J.K. Amamcharla |
| author_sort | Gunvantsinh Rathod |
| collection | DOAJ |
| description | ABSTRACT: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how different mozzarella cheese types and storage conditions (temperature and age) affect this property. Three batches each of 3 types of mozzarella cheese (low-moisture mozzarella [LMM], low-moisture part-skim mozzarella [LMPS], and reduced-fat mozzarella [RFM]) representing 3 different fat levels were procured directly from a commercial manufacturer and stored at 2 different temperatures (1.67 and 4.44°C) and evaluated for shreddability at 2- and 3-wk storage. Shreddability parameters such as stiction (peak force) and work of grating were significantly affected by fat content and storage time, whereas the weight of the shred obtained after each cycle was significantly affected by fat content and storage temperature. Along with shreddability, other tests, such as texture profile analysis (TPA), wire cutting, stretchability, and dynamic shear rheology (DSR) were performed to understand their relationship with shreddability. Textural parameters were significantly affected by fat content and storage time, whereas wire cutting parameters were significantly affected by fat content, storage time, and temperature. Stretchability and dynamic shear rheology parameters were significantly affected by fat content followed by storage time and temperature. Further shreddability parameters, such as stiction and work of shear had a positive significant correlation, whereas the weight of shreds had a negative significant correlation with unmelt (TPA) and melt parameters (stretchability and DSR). Overall, fat content had the greatest effect on shreddability followed by storage time and temperature. Considering the high correlation of shreddability with other textural parameters, textural parameters can be used to predict shreddability of mozzarella cheese. |
| format | Article |
| id | doaj-art-0258e37224ce4c1a8a71632dcb04c801 |
| institution | Kabale University |
| issn | 0022-0302 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-0258e37224ce4c1a8a71632dcb04c8012025-01-23T05:25:17ZengElsevierJournal of Dairy Science0022-03022025-02-01108213151325From block to shred: Understanding the factors influencing shreddability of mozzarella cheeseGunvantsinh Rathod0Suresh Sutariya1Ram Kumar2Praveen Upreti3Prafulla Salunke4J.K. Amamcharla5Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506IFF Health & Biosciences, New Century, KS 66031Agropur, Appleton, WI 54915Nestle R&D Center Inc., Solon, OH 44139Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007Midwest Dairy Foods Research Center, University of Minnesota, St. Paul, MN 55128; Corresponding authorABSTRACT: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how different mozzarella cheese types and storage conditions (temperature and age) affect this property. Three batches each of 3 types of mozzarella cheese (low-moisture mozzarella [LMM], low-moisture part-skim mozzarella [LMPS], and reduced-fat mozzarella [RFM]) representing 3 different fat levels were procured directly from a commercial manufacturer and stored at 2 different temperatures (1.67 and 4.44°C) and evaluated for shreddability at 2- and 3-wk storage. Shreddability parameters such as stiction (peak force) and work of grating were significantly affected by fat content and storage time, whereas the weight of the shred obtained after each cycle was significantly affected by fat content and storage temperature. Along with shreddability, other tests, such as texture profile analysis (TPA), wire cutting, stretchability, and dynamic shear rheology (DSR) were performed to understand their relationship with shreddability. Textural parameters were significantly affected by fat content and storage time, whereas wire cutting parameters were significantly affected by fat content, storage time, and temperature. Stretchability and dynamic shear rheology parameters were significantly affected by fat content followed by storage time and temperature. Further shreddability parameters, such as stiction and work of shear had a positive significant correlation, whereas the weight of shreds had a negative significant correlation with unmelt (TPA) and melt parameters (stretchability and DSR). Overall, fat content had the greatest effect on shreddability followed by storage time and temperature. Considering the high correlation of shreddability with other textural parameters, textural parameters can be used to predict shreddability of mozzarella cheese.http://www.sciencedirect.com/science/article/pii/S0022030224012955mozzarella cheesecheese grating rigtexture profileshreddabilitymeltability |
| spellingShingle | Gunvantsinh Rathod Suresh Sutariya Ram Kumar Praveen Upreti Prafulla Salunke J.K. Amamcharla From block to shred: Understanding the factors influencing shreddability of mozzarella cheese Journal of Dairy Science mozzarella cheese cheese grating rig texture profile shreddability meltability |
| title | From block to shred: Understanding the factors influencing shreddability of mozzarella cheese |
| title_full | From block to shred: Understanding the factors influencing shreddability of mozzarella cheese |
| title_fullStr | From block to shred: Understanding the factors influencing shreddability of mozzarella cheese |
| title_full_unstemmed | From block to shred: Understanding the factors influencing shreddability of mozzarella cheese |
| title_short | From block to shred: Understanding the factors influencing shreddability of mozzarella cheese |
| title_sort | from block to shred understanding the factors influencing shreddability of mozzarella cheese |
| topic | mozzarella cheese cheese grating rig texture profile shreddability meltability |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224012955 |
| work_keys_str_mv | AT gunvantsinhrathod fromblocktoshredunderstandingthefactorsinfluencingshreddabilityofmozzarellacheese AT sureshsutariya fromblocktoshredunderstandingthefactorsinfluencingshreddabilityofmozzarellacheese AT ramkumar fromblocktoshredunderstandingthefactorsinfluencingshreddabilityofmozzarellacheese AT praveenupreti fromblocktoshredunderstandingthefactorsinfluencingshreddabilityofmozzarellacheese AT prafullasalunke fromblocktoshredunderstandingthefactorsinfluencingshreddabilityofmozzarellacheese AT jkamamcharla fromblocktoshredunderstandingthefactorsinfluencingshreddabilityofmozzarellacheese |