Food Sci. Biotechnol. 24(6): 2041-2044 (2015) DOI 10.1007/s10068-015-0271-0
Effect of Drying and Storage on the Rheological Characteristics of Mozzarella Cheese In-Su Hwang, Keon-Bong Lee1, Yong-Kook Shin1, Moo-Yeol Baik, and Byung-Yong Kim* Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyunghee University, Yongin, Gyeonggi 17104, Korea 1 Research and Development Center, Seoul Dairy Cooperative, Ansan, Gyeonggi 15407, Korea Received May 4, 2015 Revised June 15, 2015 Accepted September 3, 2015 Published online December 31, 2015 *Corresponding Author Tel: +82-31-201-2627 Fax: +82-31-204-8116 E-mail:
[email protected] pISSN 1226-7708 eISSN 2092-6456 © KoSFoST and Springer 2015
Abstract Rheological properties of stress relaxation and bending of 1 cm dried Mozzarella cheese cubes were investigated at drying temperatures of 20, 25, and 30oC. Changes in water activity were predicted using isotherm curves at each temperature based on the Clausius-Clapeyron relationship. Instantaneous and residual stresses, obtained from stress relaxation testing, increased from 289.1 to 382.2 kPa and from 137.2 to 223.6 kPa, respectively, as the drying temperature increased from 20 to 30oC. Mozzarella cheese was cut into stick shapes and dried at 20oC for 5 h, then the bending force was measured at 5oC during 5 weeks. Failure stress and modulus of elasticity values of dried stick-shaped Mozzarella cheese were increased during the storage period at 5oC. Only hardness values among sensory evaluations of dried cheese significantly (p
