ABSTRACT
Mozzarella and scamorza cheeses originated in the southern regions of Italy, and are typical of a pasta filata or stretched curd variety. In fact, the term mozzarella is derived from the Italian verb mozzare, meaning to tear, indicative of the stretching process inherent in mozzarella manufacturing. Over the last few decades, mozzarella has experienced substantial growth, given its popularity and
role as a topping for pizza. As an ingredient in pizza, as well as in other applications, mozzarella exhibits desirable functional attributes, such as stretching, melting, and browning. These and other critical attributes result from careful control of numerous manufacturing details, such as milk composition, acidification rate and extent, and stretching parameters. In the U.S., mozzarella represents approximately one-third of all natural cheeses and is consumed at a rate of about 9.5 pounds per capita [2]. Mozzarella is
I. Introduction ......................................................................................................................................................150-1 II. History ..............................................................................................................................................................150-2
III. Development of Low Moisture, Part-Skim Mozzarella ..................................................................................150-3 IV. Manufacturing LMPS Pasta Filata Mozzarella ................................................................................................150-3
A. Milk Quality ............................................................................................................................................150-4 B. Thermal Treatment ..................................................................................................................................150-4 C. Curd Formation ........................................................................................................................................150-5
1. Calcium Addition ..............................................................................................................................150-5 2. Acid Development ............................................................................................................................150-5 3. Rennet-Catalyzed Coagulation ..........................................................................................................150-5
D. Cutting and Whey Removal......................................................................................................................150-5 E. Mixing and Molding ................................................................................................................................150-6
V. Alternative Manufacturing Procedures ............................................................................................................150-6 A. Whole Milk Mozzarella with Starter Cultures ........................................................................................150-6 B. Whole Milk Mozzarella with Direct Acidification ..................................................................................150-6 C. Non-pasta Filata Mozzarella ..................................................................................................................150-6
VI. Mozzarella Functionality ................................................................................................................................150-7 A. Shredding..................................................................................................................................................150-7 B. Flow Agents ..............................................................................................................................................150-7 C. Cheese Browning ....................................................................................................................................150-8 D. Melting Properties ....................................................................................................................................150-8 E. Functionality Related to Melt ..................................................................................................................150-9
VII. Related Topics ................................................................................................................................................150-10 A. Composition............................................................................................................................................150-10 B. Cheese Yield ..........................................................................................................................................150-10 C. Storage and Shelf Life............................................................................................................................150-11
VIII. Conclusions ....................................................................................................................................................150-11 References ..................................................................................................................................................................150-11
a cheese aficionado would certainly recognize a traditional mozzarella made from domesticated water buffalo milk, i.e., Mozzarella di Bufala.
