Studies On Effect Of Technology On The Quality Of Mozzarella Cheese For Pizza

No brine new technology of Mozzarella cheese manufacturing was hired to optimize the key parameters for Pizza Mozzarella cheese processing. Five aspects were intensively studied in this dissertation, including the ratio of protein and fat in raw milk, the parameters on sterilization and homogenization of the milk, Nad addition to cheese curd, and the curd stretching processing to investigate the effects on the functional quality of Mozzarella cheese.The ratio of protein to fat influenced moisture in non-fat solid (MNFS) of cheese, free oil and texture parameter analysis (TPA) springiness of Mozzarella cheese, proteolysis, hardness and meltability were not influenced by the ratio of protein to fat. Higher protein fat ratio in raw milk decreased the cheese MNFS, lower free oil and increased TPA springiness of the cheese, sterilization of row milk slowed down the cheese proteolysis rate, elevated the TPA hardness and springiness of Mozzarella cheese. The sterilization did not effect the chemical composition including total protein and fat content. Homogenization of Mozzarella cheese milk mainly resulted in a product with greater hardness, springiness and less meltability and less free oil than that of cheese made from nonhomogenized raw milk. Salting decreased the proteolysis rate during the ripening of Mozzarella cheese, and helped the cheese protecting oil loss. The result indicated that the free oil formation of the cheese and proeolysis significantly decreased as NaCl contents increased, but the meltability, TPA springiness and TPA hardness of Mozzarella cheese was not affected by NaCl addition. Stretching mainly influenced proteolysis of Mozzarella cheese. With highering stretching temperature, the meltability and free oil of cheese was increased, hardness and springiness decreased.The optimized Mozzarella cheese processing parameters with local raw milk are as follow: the protein/fat ratio is best kept at 1. 2 : 1; the sterilization of the raw milk at 72℃ for 15s is recommended; no homogenization is necessary under this processing; final salt concentration in cheese curd needs keeping at 2%; and the optimal stetching is at 66℃ for 5 min.