文章基本信息

标题：Manufacturing and Quality of Mozzarella Cheese: A Review
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作者：A.H. Jana ; P.K. Mandal
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2011
卷号：6
期号：4
页码：199-226
DOI：10.3923/ijds.2011.199.226
出版社：Academic Journals Inc., USA
摘要：Mozzarella cheese is a soft, unripened cheese variety of the Pasta-filata family which had its origin in the Battipaglia region of Italy. Mozzarella cheese was traditionally made from buffalo milk. It is made all over Italy, in other European countries and USA from cow milk, however the process needs to be modified accordingly. The finished cheese, lightly salted, is white, soft with a very lively surface sheen and has unique property of stretchability. Mozzarella cheese owes its characteristics mainly to the action of lactic acid on dicalcium-para-caseinate. Pure white color is the basic requirement of Mozzarella cheese, because of which buffalo milk is preferred over cow milk.. The current review discusses about the principle and chemistry of mozzarella cheese making, legal standards, mozzarella cheese manufacture, factors affecting quality of mozzarella cheese, composition of mozzarella cheese, value-added ingredients as additive,, equipment for mozzarella cheese manufacture, flavour of mozzarella cheese and the recent developments in mozzarella cheese manufacture. The microstructure and rheological characteristics of cheese, functional properties of mozzarella cheese for use on pizza, browning/blistering of mozzarella cheese, packaging, shelf life and storage changes of mozzarella cheese have been discussed at length in this review. Understanding the factors that determine the characteristics of the cheese product for its suitability for end usage can help the cheese makers to produce ‘tailor-made’ cheeses as per the whims and wishes of the food retailers and even the varied consumers.