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J. Dairy Sci. 86:2525-2536
© American Dairy Science Association, 2003.

Determining Effects of Freezing on Pasta Filata and Non-Pasta Filata Mozzarella Cheeses by Nuclear Magnetic Resonance Imaging

M.-I. Kuo, M. E. Anderson1 and S. Gunasekaran

Department of Biological Systems Engineering, 460 Henry Mall, University of Wisconsin-Madison, Madison, WI 53706

Corresponding author:
S. Gunasekaran; e-mail:
guna{at}wisc.edu.

The formation of ice during freezing of pasta filata and non-pasta filata Mozzarella cheeses, and the spatial redistribution of water T2 relaxation time and the changes of water self-diffusion coefficient (D) within the unfrozen and frozen-stored cheese samples were observed by nuclear magnetic resonance imaging. Images of water spin number density and water T2 relaxation time were obtained using spin-echo imaging pulse sequence. The water self-diffusion coefficient was measured by pulsed-field gradient spin-echo technique. The ice formation was accompanied by loss of signal intensity in the affected areas of the cheese sample. There was a significant change in T2 and D values of water following freezing-thawing, which can be used to characterize the effect of freezing on cheeses. The D values of the frozen-stored pasta filata Mozzarella cheese samples were higher than those for the unfrozen samples. Such a difference was not observed for the non-pasta filata Mozzarella cheese samples. The T2 distributions of frozen-stored pasta filata Mozzarella cheese samples were narrower, and those for the non-pasta filata Mozzarella cheese samples were broader T2. This may be attributed to the microstructure differences between the two cheeses.

Key Words: Mozzarella cheese • T2 relaxation • self-diffusion coefficient • MRI

Abbreviation key: FOV = field of view, LMPS = low-moisture, part-skim, MRI = magnetic resonance imaging, NMR = nuclear magnetic resonance, PGSE = pulsed-field gradient spin-echo, SEM = scanning electron microscopy, TE = echo-delay time, TR = repetition time






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