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Department of Biological Systems Engineering, 460 Henry Mall, University of Wisconsin-Madison, Madison, WI 53706
Corresponding author:
S. Gunasekaran; e-mail:
GUNA{at}facstaff.wisc.edu.
The effects of 1) ripening 2, 7, and 14 d at 7°C before freezing; 2) tempering 7, and 14 d at 7°C after freezing; and 3) frozen storage for 1 and 4 wk at -20°C, on the meltability, stretchability, and microstructure of pasta filata and nonpasta filata Mozzarella cheeses were investigated. Cheeses were cut into 5 x 10 x 7-cm blocks and vacuum-sealed 1 d after manufacture. The results were compared to the corresponding results obtained with unfrozen control samples, aged at 7°C between 2 and 21 d. The changes in physical properties of frozen-stored pasta filata and nonpasta filata Mozzarella cheeses were consistent with critical damage to the cheese microstructure as compared to the unfrozen control samples. Generally, aging before and tempering after freezing resulted in increased meltability of both frozen-stored pasta filata and nonpasta filata Mozzarella cheeses. The stretchability of frozen-stored pasta filata Mozzarella cheese increased during tempering, but that of nonpasta filata Mozzarella cheese decreased during aging and tempering. In most cases, one-week frozen stored pasta filata Mozzarella cheese had higher meltability and stretchability than 4-wk frozen-stored sample. For 1-wk frozen-stored nonpasta filata Mozzarella cheese, the meltability increased but stretchability decreased when it was frozen-stored for 4 wk.
Key Words: frozen storage • meltability • Mozzarella cheese • stretchability
Abbreviation key: FDM = fat in the dry matter, LMPS = low-moisture, part-skim, MNFP = moisture in the nonfat portion, SEM = scanning electron microscopy
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