https://doi.org/10.3168/jds.S0022-0302(85)81219-4. Introduction. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Open Archive in partnership with American Dairy Science Association (ADSA), A Model of Mozzarella Cheese Melting and Browning During Pizza Baking. Galactose accumulated in Mozzarella when either strain of Streptococcus thermophilus was used. 1. Copyright © 2020 Elsevier B.V. or its licensors or contributors. 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. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. We use cookies to help provide and enhance our service and tailor content and ads. The fermentation of accumulated galactose was the result of metabolism by Lactobacillus helveticus. Published by Elsevier Inc. All rights reserved. Copyright © 2020 Elsevier B.V. or its licensors or contributors. We use cookies to help provide and enhance our service and tailor content and ads. The temperature and time during stretching of the curd inhibited fermentation of the residual galactose. Copyright © 1998 American Dairy Science Association. Nonenzymatic Browning of Mozzarella Cheese MARK E. JOHNSON and N. F. OLSON Walter V. Price Cheese Research Institute Department of Food Science University of Wisconsin Madison 53706 ABSTRACT Mozzarella cheese was made with combinations of Streptococcus thermo- philus nongalactose (Gal-) and galactose fermenting (GaI +) strains and Lacto- bacillus helveticus (Gal +) and … By continuing you agree to the use of cookies. Fat-free Mozzarella cheese (<0.25% fat, 66.4% moisture, and 25% protein; Polly-O Fat Free, Kraft Food Inc., Glenview, IL) was shredded, and 300 g were placed over the sauce and crust. There was a positive correlation between galactose content and brown color intensity when Mozzarella cheese was heated. Blistering and browning are two important properties when baking Mozzarella cheese on pizza. 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. The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Published by Elsevier Inc. All rights reserved. Galactose was found in all Mozzarella cheese regardless of the culture used. 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. Mozzarella cheese was made with combinations of Streptococcus thermophilus nongalactose (Gal−) and galactose fermenting (Gal+) strains and Lactobacillus helveticus (Gal+) and L. bulgaricus (Gal−). By continuing you agree to the use of cookies. In this study, the blistering and browning of five Mozzarella cheeses with different salt and moisture contents were evaluated using machine vision and image analysis techniques. Photographs of the pizzas were taken after baking to record shred fusion, melting, and browning of the cheese. and Lactobacillus helveticus that release inappreciable amounts of galactose into the cheese curd and was compared with high browning cheese made using cultures that release galactose into the curd. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Open Archive in partnership with American Dairy Science Association (ADSA), Nonenzymatic Browning of Mozzarella Cheese. A model is proposed to describe the time series of events occurring during pizza baking. Use of names, names of ingredients, and identification of specific models of equipment is for scientific clarity and does not constitute endorsement of product by authors, Cornell University, or the Northeast Dairy Foods Research Center. Copyright © 1985 American Dairy Science Association. Why is the functionality so different? 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 predictive test was effective in evaluating the browning tendency of cheese. Mozzarella is used mainly as a pizza topping, based on its functional properties: meltability and stretchability. 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). https://doi.org/10.3168/jds.S0022-0302(98)75812-6. The highest concentration was in cheese made with Streptococcus thermophilus Gal− L. bulgaricus Gal− combination with Streptococcus thermophilus Gal+ Lactobacillus helveticus Gal+ having the least. Browning (Maillard reaction) of cooked Mozzarella cheese during pizza making (>260 °C) is mainly a result of residual lactose or galactose in c heese that Little if any lactose was found in any of the cheeses.