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Nonenzymatic Browning of Mozzarella Cheese

Walter V. Price Cheese, Research Institute, Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Mozzarella cheese was made with combinations of Streptococcus thermophilus nongalactose (Gal^–) and galactose fermenting (Gal⁺) strains and Lactobacillus helveticus (Gal⁺) and L. bulgaricus (Gal^–). Galactose was found in all Mozzarella cheese regardless of the culture used. The highest concentration was in cheese made with Streptococcus thermophilus Gal^– L. bulgaricus Gal^– combination with Streptococcus thermophilus Gal⁺ Lactobacillus helveticus Gal⁺ having the least. Little if any lactose was found in any of the cheeses. The temperature and time during stretching of the curd inhibited fermentation of the residual galactose.

Galactose accumulated in Mozzarella when either strain of Streptococcus thermophilus was used. The fermentation of accumulated galactose was the result of metabolism by Lactobacillus helveticus. There was a positive correlation between galactose content and brown color intensity when Mozzarella cheese was heated. A predictive test was effective in evaluating the browning tendency of cheese.

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