Influence of Screw Speeds of the Mixer at Low Temperature on Characteristics of Mozzarella Cheese

A systems analysis of pasta filata process during Mozzarella cheese making

“…The SME is a critical scale-up factor and is a more fundamental descriptor of the thermomechanical process than operating variables such as SS and BT (Renda et al, 1997).…”

“…Mineral oil was used around the periphery of the sample to prevent moisture loss. The temperature of the experiments was 10°C, so that the fibrous structure and the distribution of components (e.g., fat and salt) within the cheese matrix would be largely intact (Renda et al, 1997). Any stresses induced during sample loading were assumed to have relaxed during the temperature equilibration time.…”

“…Creamer (1976) reported that differences in stretching temperature caused differences in the amount of coagulant that remained active in the cheese after stretching. Typically, the water temperature used in the cooker-stretcher can range from 60°C to 85°C, and the cheese temperature as it exits the mixer can range from 50°C to 65°C (Renda, Barbano, Yun, Kindstedt, & Mulvaney, 1997). The actual cheese temperature attained is a function of curd feeding rate, screw speed and volumetric capacity of the mixer.…”

“…doi:10.1016/j.jfoodeng.2004.08.031 operating conditions of the cooker-stretcher and the functional properties of Mozzarella cheese are not well understood. Renda et al (1997) reported that screw speed influenced some compositional (moisture and fat-in-the-dry matter, FDM) and free-oil formation characteristics of Mozzarella cheese. Higher screw speed resulted in higher fat loss and the resulting cheese had a lower moisture content and lower FDM.…”

“…For the pasta filata process specific mechanical energy (SME) and exit temperature (TE) have been identified as two system variables (Renda et al, 1997). This only satisfies the requirements of step 1.…”