Manufacturing Mozzarella

January 12/Pirassununga, Brazil/Journal of Technology & Science -- "In the present study, composition, junctional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (approximate to 400,000 cells/mL) and high (>800, 000 cells/mL) levels were investigated. Three batches of cheese Were produced for each SCC category," researchers in Pirassununga, Brazil, report.

"The cheeses were vacuum packed in plastic bags and analysed after two, nine, 16, 23 and 30 days of storage at 4 degrees C SCC. level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk," wrote E. Andreatta and colleagues, University of Sao Paulo.

The researchers concluded, "Indicated that raw milk used to produce Mozzarella cheese should not contain high SCC (>800,000 cells/mL) in order to avoid changes in the functional properties of the Mozzarella cheese."

Andreatta and colleagues published their study in Brazilian Archives of Biology and Technology ("Composition, Functional Properties and Sensory Characteristics of Mozzarella Cheese Manufactured from Different Somatic Cell Counts in Milk." Brazilian Archives of Biology and Technology, 2009;52(5):1235-1242).

For additional information, contact E. Andreatta, University of Sao Paulo, Dept. of Engineering Alimentos, Faculty Zootecnia & Engineering Alimentos, Pirassununga, SP, Brazil.

From the January 18, 2010, Prepared Foods E-dition