SENSORY, PHYSICAL, AND FUNCTIONAL PROPERTIES OF PART SKIM, PASTA FILATA MOZZARELLA MADE WITH OR WITHOUT LACTOBACILLUS CASEI ADJUNCT CULTURE

Katherine Elizabeth Rehberger

doi:10.7273/000007940

As mozzarella consumption increases in the United States, innovation in formulation has also grown. While studies have focused on novel ingredient implementation, the opportunity to apply adjunct or secondary cultures has been minimally explored in mozzarella. One adjunct culture, Lactobacillus casei, shows promise to increase positive flavors and improve functional properties in baked applications of mozzarella cheese. The overall objective of this study was to understand the influence of L. casei adjunct culture on the sensory, physical, and functional properties of part-skim pasta filata mozzarella. Mozzarella was prepared in two treatments: a control with S. thermophilus, and a modified with S. thermophilus and L. casei. Mozzarella was stored at 3.3ºC, then assessed over storage at days 5, 25, 50, and 75. A trained sensory panel (n=10) assessed cold, cubed and melted preparations of mozzarella, while a secondary panel (n=4) assessed blister coverage and blister brown color on pizza. Meltability was assessed through a modified Schreiber method, and physical properties were assessed through Texture Profile Analysis (TPA). The addition of L. casei significantly impacted the meltability of the mozzarella on Day 25 of storage, as the modified mozzarella had reduced melting (18.5 cm2) compared to the control (24.12 cm2) (p≤0.05), though beyond 25 days of storage, meltability was similar between treatments. Modified mozzarella also exhibited a delay in excessive darkening and blistering (p≤0.05). During early storage, the modified mozzarella was lighter brown when compared to the control mozzarella (p≤0.05). However, with later storage (Day 50 and 75), the intensity of blister brown color was similar between treatments. Likewise, during early storage, the pizza blister coverage was lower in the modified mozzarella compared to the control mozzarella. The addition of L. casei did not significantly influence sensory attributes or physical properties of mozzarella in either cold, cubed or melted preparations (p≥0.05). However, storage time influenced the sensory attributes of cold, cubed mozzarella, showing increases in yellow color, butter aroma/flavor, bitterness, adhesiveness and cohesiveness with storage time (p≤0.05); decreases in white color and in hand firmness decreased were noted (p≤0.05). In melted mozzarella, increase in butter aroma, yogurt aroma, bitterness, butter flavor, yogurt flavor and cohesiveness were found with storage time, alongside decreases in salty, acid, first chew hardness, and chewiness (p≤0.05). Physical properties such as hardness, springiness, and gumminess decreased over storage time, as expected with mozzarella storage (p≤0.05). Overall, these findings indicate the potential of L. casei as a beneficial adjunct culture in mozzarella in baked applications as it mitigated potential defects of over-browning, excessive blistering, and over-melting in the mozzarella up to Day 25. However, after 50 days of storage, the benefits of L. casei addition were less pronounced. Therefore, L. casei may not be necessary for all mozzarella producers as the benefits of using L. casei present in baked functional attributes; however, the application of L. casei is ideal for application for pizza producers.

SENSORY, PHYSICAL, AND FUNCTIONAL PROPERTIES OF PART SKIM, PASTA FILATA MOZZARELLA MADE WITH OR WITHOUT LACTOBACILLUS CASEI ADJUNCT CULTURE

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