Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

Blistering and browning are two important properties when baking Mozzarella cheese on pizza. In this study, the blistering and browning of five Mozzarella cheeses with different salt and moisture contents were evaluated using machine vision and image analysis techniques. Cheese attributes, including...

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Bibliographic Details
Published in:Food research international 2013-11, Vol.54 (1), p.917-921
Main Authors: Ma, Xixiu, James, Bryony, Balaban, Murat O., Zhang, Lu, Emanuelsson-Patterson, Emma A.C.
Format: Article
Language:English
Subjects:
baking
Biological and medical sciences
Blistering
Blistering mechanism
blisters
Browning
Cheese
computer vision
fat globules
Food industries
Foods
Fundamental and applied biological sciences. Psychology
galactose
heat
image analysis
Machine vision
Microstructure
Moisture
Moisture content
mozzarella cheese
oils
pizza
Pizzas
Salt
salt concentration
temperature
Water activity
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Summary:Blistering and browning are two important properties when baking Mozzarella cheese on pizza. In this study, the blistering and browning of five Mozzarella cheeses with different salt and moisture contents were evaluated using machine vision and image analysis techniques. Cheese attributes, including meltability, free oil, elasticity and stretching properties, composition, water activity and microstructure, were also evaluated. All Mozzarella samples had similar browning appearances, due to their similar galactose contents. Mozzarella cheeses with higher salt concentration had relatively smaller fat globules and lower water activity, thus higher transition temperature, and elastic and stretching resistances which resulted in smaller blisters on the pizza. It was proposed that cheese with higher transition temperature had a shorter time to flow, and the elastic and stretching resistances of the melted cheese restrained the size of the blisters and impeded the growth of the blisters during heating. •Mozzarella cheeses were made with different salt or moisture contents.•These cheeses had similar residual sugar contents, and thus similar browning.•Cheese with higher salt had smaller fat globules and lower water activity.•Transition temperature, elastic and stretching parameters affected size of blisters.•Smaller blisters were produced on Mozzarella with higher salt contents.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.05.029