Why does LMMC have poor flowabilty

P. S. Kindstedt

Conditions that favour poor flowability are the reverse of those that favour excessive softness and fluidity [153], namely low moisture and fat contents, high calcium and salt contents, and stretching the curd at the high end of the pH

window. Other factors include the following:

• Low cheese pH (<5.0), which causes protein-to-protein interactions to increase steeply as the pH approaches the isoelectric point of casein (i.e. pH 4.6). Stretching at the low end of the pH window (which results in a comparatively low cheese pH immediately after manufacture) combined with high cheese moisture content (which results in higher residual lactose and thus greater production of lactic acid by starter bacteria during ripening) renders low-moisture Mozzarella cheese (LMMC) [146] more prone to developing low pH during ripening. Also, LMMC used as an ingredient in refrigerated prepared foods such as refrigerated pizza may decrease in pH owing to the uptake of hydrogen ions from acidic ingredients such as tomato sauce that are in contact with the cheese for extended periods in the unfrozen state.

• Inadequate release of free oil from the cheese on heating. Free oil acts a hydrophobic barrier that impedes dehydration at the cheese surface during baking. Failure to release adequate free oil results in an exposed cheese surface that is subject to rapid dehydration and case-hardening that restricts flow [162].

• Poor water holding capacity, characteristic of a young cheese or one stretched at a high temperature [148], which results in excessive surface drying and case-hardening during baking.

0 0

Post a comment