American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(3), 94-98
DOI: 10.12691/ajfst-7-3-4
Open AccessArticle

Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)

Cyrille G. Zady1, , Attien Paul2, Kouassi Clement2 and Ernest K. Koffi3

1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

2Laboratory of Agro-valorization, Lorougnon Guede University of Daloa, 00225, Ivory Coast

3Food Science Laboratory, Felix Houphouet Boigny University Abidjan, Ivory Coast

Pub. Date: April 15, 2019

Cite this paper:
Cyrille G. Zady, Attien Paul, Kouassi Clement and Ernest K. Koffi. Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa). American Journal of Food Science and Technology. 2019; 7(3):94-98. doi: 10.12691/ajfst-7-3-4

Abstract

This study compares the characteristics of Melted cheeses (Mozzarella cheese) and Non-melted cheeses (Bread cheese). The results of the physicochemical parameters of the cheeses showed that Mozzarella cheese had high protein, moisture and acidity whereas Bread had high pH, total solids and ash. In addition Bread cheese had slightly higher calcium and fat content than Mozzarella cheese. The texture analysis revealed that Bread cheese milk gel hardness was slightly high compared with Mozzarella cheese milk gel as well as the hardness of the Bread cheese. However, Bread cheese was less gummy, springy, adhesive and cohesive compared with Mozzarella cheese. The microstructure showed a difference in the gels and cheeses matrices. The Mozzarella cheese matrix was porous whereas the Bread cheese matrix was compact and dense.

Keywords:
mozzarella bread cheese melting protein microstructure texture

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