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- Publisher
- Springer Journals
- Copyright
- Copyright © 2017 by Springer Science+Business Media, LLC, part of Springer Nature
- Subject
- Chemistry; Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry
- ISSN
- 1557-1858
- eISSN
- 1557-1866
- DOI
- 10.1007/s11483-017-9511-6
- Publisher site
- See Article on Publisher Site
Abstract
From its journey from milk through to its end use, Mozzarella cheese undergoes significant transformations in its makeup of components and their structural arrangement. The typical Mozzarella processing steps each alter the structural configuration of the system. The colloidal dispersion of proteins, fat, lactose and minerals that is milk experiences physical, thermal, chemical, biological and ionic induced changes to its composition and structure throughout the manufacturing process and storage. This review critically evaluates the literature related to the structural changes occurring as a result of each step in Mozzarella cheese production process. Emphasis is placed on the role of each step and the induced transformations at the micro and macro scale in the system. Additionally, the review also looks at the changes that occur as a result of storage. This evolution in structure culminates in the creation of an end product with a bi-continuous gel structure that has a desired functionality in its end use.
Journal
Food Biophysics – Springer Journals
Published: Dec 30, 2017