Changes in the Composition and Meltability of Mozzarella Cheese During Contact with Pizza Sauce

¹ Department of Animal and Food Sciences, Northeast Dairy Foods Research Center, University of Vermont, Burlington 05405

Changes in pH, moisture contents, NaCl, and Ca contents and in the meltability of low moisture, part-skim Mozzarella cheese were investigated during direct contact of cheese with pizza sauce after 1, 2, 4, 8, and 12 d of refrigerated storage (4°C). A model system was set up as follows: cheese cubes (1 x 1 x 3 cm) and pizza sauce were combined in sterile Petri dishes at a ratio of 1:2 (wt/wt), and vacuum-packaged. Exposure to pizza sauce significantly decreased cheese pH, NaCl, and Ca contents and increased moisture content. Significant increases occurred concomitantly in the pH and the NaCl and Ca contents of the pizza sauce that was in contact with the cheese. Compared with control cheese samples, cheese samples that were exposed to pizza sauce showed significant decreases, as much as 50%, in meltability after 12 d of storage. The results demonstrated a correlation between changes in various constituents of Mozzarella cheese and cheese meltability.

Key Words: Mozzarella cheese • refrigerated pizza • meltability

Submitted on April 11, 1997
Accepted on October 3, 1997

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