IMPROVING THE FUNCTIONALITY OF SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE DURING EXTENDED STORAGE

Abstract

For convenience in foodservice, low-moisture part-skim (LMPS) Mozzarella cheese is shredded, mixed with an anticaking agent (ACA) and may be frozen until needed. Past studies observed defects (e.g., clumping, fat leakage) with frozen cheese shreds, but the effects of ACA during extended storage are unknown. This study aimed to determine the impact of different storage temperatures, times, and types of ACA on shred performance, including on pizza. LMPS Mozzarella obtained from a commercial manufacturer was stored for 2 weeks at 4°C, then shredded. Shreds were mixed with 4 different ACA at 2% (wt/wt) levels: control (no ACA), powdered cellulose, potato starch, or corn starch (n=4). Within each treatment, the shreds were subdivided and stored at refrigerated (4°C), superchilled (-2°C), and frozen (-20°C) temperatures for 3 months. Samples stored at -2 and -20°C were tempered for 1 week at 4°C before testing. Split-split plot design and multiple comparison of means (α=0.05, Duncan test) were used for statistical analyses. The composition was similar for all cheeses during storage. Stretchability was quantified through the work to extend (texture analyzer), and it did not change during storage at - 20°C but significantly decreased at the other storage temperatures. The type of ACA and storage temperature affected the shred and pizza properties. Using ACA and lower storage temperatures reduced matting. When baked on pizzas, adding ACA increased blister quantity and blister color compared to the control. Blister quantity and blister color gradually increased during storage at 4°C and -2°C, but did not change at -20°C. Both starch-based ACA significantly affected the texture (decreased first chew hardness and chewiness) when baked on pizzas. Overall, applying an

ACA and freezing with a one-week thaw time maintained the functionality of cheese shreds during storage.