A review on stringiness property of cheese and the measuring technique

Abstract

This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant‐based cheese with stringiness properties.

Phytase-Producing Fungi from Processed Cheese: Isolation, Screening, and Optimization of Production Parameters

“…Processed cheese, known for its distinctive flavor and texture, may harbor fungi capable of producing phytase (10). Exploring these fungi's enzymatic capabilities could reveal efficient new methods for producing phytase in the food industry and expand its use in animal feed, human nutrition, and biotechnology.…”