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Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese^*

N. S. Joshi^1,, K. Muthukumarappan² and R. I. Dave¹

¹ Dairy Science Department,
² Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings 57007

Corresponding author: R. Dave; e-mail: Rajiv_Dave{at}sdstate.edu.

The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T₁ 0.48%, T₂, 0.42%, and T₃ 0.35%) were manufactured and stored at 4°C. Microstructure and meltability of cheeses were studied on d 1 and 30. The micrographs were analyzed for numbers, area, perimeter, roundness, and size of the fat particles. Reduced calcium cheeses had greater meltability and more hydrated protein matrix with greater number of fat particles (control = 125, T₁ = 193, T₂ = 184, and T₃= 215 with SEM and control = 86, T₁ =87, T₂ = 125, and T₃ = 140 with CLSM). Further, area and perimeter of these fat particles were also greater in reduced calcium cheeses. Area, perimeter, and size of fat particles increased and their roundness decreased upon storage of 30 d. Decrease in free serum in the protein matrix of all cheeses upon refrigerated storage was evident from the CLSM. Hydrated protein network and better emulsified fat in low calcium cheeses might have improved melt properties of Mozzarella cheese.

Key Words: calcium • Mozzarella cheese • microstructure • confocal laser scanning microscopy

Abbreviation key: CCP = colloidal calcium phosphate, CLSM = confocal laser scanning microscopy, SEM = scanning electron microscopy

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