Study On The Influencing Factors And Mechanism Of Rheological Properties Of Mozzarella Cheese

Mozzarella cheese is one of the Western food that has been introduced into China.Because of its unique taste,strong visual and sensory experience and rich nutritional value,mozzarella cheese is gradually accepted by people.The meltability and spinnability of Mozzarella cheese makes it widely used in the catering industry.In order to understand the relationship of the rheological properties of cheese and the processing technology and the change of intermolecular force of protein,the effects of crosslinking agent,fat substitute and different heat treatment process on the rheological properties of cheese were studied.And try to explain the relationships between the changes in the rheological properties of cheese and the changes in intermolecular forces and the changes of protein matrix.In these studies,the basic composition,texture,functional properties,intermolecular forces,viscoelastic modulus and Tg values of cheese were determined by measuring the Mozzarella cheese made with crosslinking agents(starch,CMC-Na,TGase).We can find that,the degree of crosslinking of different crosslink agents to casein was different.The higher degree of crosslinking,the more covalent crosslinking between protein molecules,and the stronger of protein matrix,the lower capacity of the mobility of molecular,and the worse of the meltability and spinnability of mozzarella cheese.Casein protein cross-linking degree of mozzarella cheese with sodium carboxymethyl cellulose and hydroxypropyl starch phosphate was weak.These two cross-linking agents had little effect on meltability and stretching of cheese.The basic components,texture,functional properties,intermolecular forces,viscoelastic modulus and Tg values of partially skimmed cheese made with different fat substitutes(inulin,maltitol,?? WPC-80,soybean lecithin)were studied.It can be seen that,different fat substitutes have different effects on cheese about fat,and the maltitol is the best alternative as a fat substitute.Addition of fat substitutes affects the intermolecular forces of casein molecules and limits the movement of protein molecules.The experimental results show that only maltitol can improve the molecular hydrophobic,and the maltitol added cheese functional characteristics have improved.It can be inferred that hydrophobic effects have an important effect on cheese meltability and spinnability.While the other three fat substitutes did not significantly improve the functional properties of the part skim cheese.With the extension of storage time,the cheeses added with the three fat substitutes had better meltability and stretching than the part skim cheese without the fat substitute.The basic composition,texture,functional properties,intermolecular forces,viscoelastic modulus and Tg values of cheese processed by different heat treatments(untreated,hot and not stretched,hot drawn,mature cheese melted,melted and brushed)were determined.It can be seen that thermal and stretching treatment causes some fat loss.The protein structure from the three-dimensional network into fibrous structure,then it is more compact,and leading to the higher holding water,the lower mobility of protein molecular,and lower meltability.Five kinds of heat treatment methods make the intermolecular hydrogen bonds gradually decrease,but there is no significant effect on the hydrophobic interaction between molecules.