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Article: The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curd

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Journal of Dairy Science
Article date:
February 1, 2003
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ABSTRACT

The effect of the extent and rate of compression and stretching on free oil formation in Mozzarella cheese curd was investigated at 55, 65, and 75 deg C. Confocal laser scanning microscopy was used to determine the maximum cross-sectional diameter, cross-sectional area, elongation factor (maximum divided by minimum cross-sectional diameter), and circularity of fat globules in the cheese curd at the different temperatures, and after stretching or compression. Free oil was not significantly affected by the rate of biaxial compression from 50 to 2000 mm/min at 65 deg C, the rate of tensile stretching from 1000 to 2500 mm/min at 60 deg C, or the extent of biaxial compression from 40 ...

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