Abstract:
Mozzarella cheese is a soft, unripened cheese variety of the Pasta-filata family
which had its origin in the Battipaglia region of Italy. Mozzarella cheese was
traditionally made from buffalo milk. It is made all over Italy, in other European
countries and USA from cow milk, however the process needs to be modified accordingly.
The finished cheese, lightly salted, is white, soft with a very lively surface
sheen and has unique property of stretchability. Mozzarella cheese owes its
characteristics mainly to the action of lactic acid on dicalcium-para-caseinate.
Pure white color is the basic requirement of Mozzarella cheese, because of which
buffalo milk is preferred over cow milk.. The current review discusses about
the principle and chemistry of mozzarella cheese making, legal standards, mozzarella
cheese manufacture, factors affecting quality of mozzarella cheese, composition
of mozzarella cheese, value-added ingredients as additive,, equipment for mozzarella
cheese manufacture, flavour of mozzarella cheese and the recent developments
in mozzarella cheese manufacture. The microstructure and rheological characteristics
of cheese, functional properties of mozzarella cheese for use on pizza, browning/blistering
of mozzarella cheese, packaging, shelf life and storage changes of mozzarella
cheese have been discussed at length in this review. Understanding the factors
that determine the characteristics of the cheese product for its suitability
for end usage can help the cheese makers to produce ‘tailor-made’ cheeses
as per the whims and wishes of the food retailers and even the varied consumers.
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