JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 81 No. 8 2312-2319
© 1998 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Rudan, M. A.
Right arrow Articles by Barbano, D. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Rudan, M. A.
Right arrow Articles by Barbano, D. M.

A Model of Mozzarella Cheese Melting sand Browning During Pizza Baking

Michael A. Rudan 1 and David M. Barbano 1

1 Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853

Shreds of full fat Mozzarella cheese usually melt, fuse, and form light brown blisters, but fat-free or lower fat Mozzarella cheese shreds have limited melt and fusion and become scorched during pizza baking in commercial food service pizza ovens. Why is the functionality so different? Our results indicate that dehydration of the shred surface and subsequent skin formation are the critical events during pizza baking that limit melting and induce scorching of fat-free and lower fat Mozzarella cheese during pizza baking. When skin formation is prevented by lightly coating fat-free (<0.25% fat) and lower fat Mozzarella cheese (6 to 9% fat) shred surfaces with a hydrophobic material (ca. 0.9 g vegetable oil/100 g cheese) prior to pizza baking, melting and browning of these cheeses were demonstrated to be similar to those of full fat Mozzarella cheese (21% fat). Therefore, fat within the interior microstructure of the cheese was not necessary to achieve the proper functionality of fat-free and lower fat Mozzarella cheeses during pizza baking. A model is proposed to describe the time series of events occurring during pizza baking.

Key Words: browning • dehydration • free oil release • melting

Submitted on September 15, 1997
Accepted on April 21, 1998




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
D. J. McMahon, B. Paulson, and C. J. Oberg
Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese
J Dairy Sci, November 1, 2005; 88(11): 3754 - 3763.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
R. Mizuno and J. A. Lucey
Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese
J Dairy Sci, October 1, 2005; 88(10): 3411 - 3425.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
B. Zisu and N. P. Shah
Low-Fat Mozzarella as Influenced by Microbial Exopolysaccharides, Preacidification, and Whey Protein Concentrate
J Dairy Sci, June 1, 2005; 88(6): 1973 - 1985.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
S. U. Rehman, N. Y. Farkye, and B. Yim
Use of Dry Milk Protein Concentrate in Pizza Cheese Manufactured by Culture or Direct Acidification
J Dairy Sci, December 1, 2003; 86(12): 3841 - 3848.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
N. S. Joshi, K. Muthukumarappan, and R. I. Dave
Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese
J Dairy Sci, June 1, 2003; 86(6): 1918 - 1926.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1998 by the American Dairy Science Association ®.