Just now, scientists from Denmark used the Videometer multispectral imaging system in a journalFood Research International Volume 157, July 2022, 111192 published an article titled 'High sheet cooking expedition to create fiber mozzarella cheese from renneted and cultured curve'. This article is one of the food quality visualization series articles.

Using curd and cultured curd to make fibrous high shear cooking extruded mozzarella cheese

hotspot

Long and fine fibers can be produced at lower specific mechanical energies (23-27 kJ · kg)

Compared to mechanical energy, it reflects the influence of all controllable extrusion parameters.

The moisture content of extruded curd is most affected by the cooling temperature of the mold.

The coagulation characteristics show more linear correlation with the outlet temperature (22-54 ° C).

Heating and cooling temperatures are crucial for the formation of fibrous clot structures.

summary

In order to understand the shear of cheese curds during high shear extrusion, the controllable parameters of the twin-screw extruder are related to the measurement and calculation parameters that characterize the impact of the extrusion process on product performance. The coagulation characteristics are related to the specific mechanical energy SME (23-390 kJ · kg) -1) Texit (22-54 ℃) and residence time RT (36-507 s); The extensive experimental scope of the study provides new insights into the squeezing of cheese curd. At lower SME (23-27 kJ · kg), the fibers are longer and finer -1) at high temperature (50-54 ℃) and short RT (55-60 seconds). Squeezing curd produced at high SME (166-390 kJ · kg) -1) low temperature (22-23 ° C) and long RT (371-396 s) tends to form compact structures with less fiber formation. Research has found that the temperature Th of the heating section and the temperature Tc of the cooling die determine the critical curd phase transition from viscoelastic solid to viscoelastic liquid during extrusion, and vice versa, which is crucial for the formation of fibrous cheese curd structure. Tc is the most important factor affecting SME, indicating that the cooling process contributes significantly to increasing shear force. Th and Tc have a significant impact on the composition and texture characteristics of curd, indicating that higher Th enhances curd elasticity and reduces melt strength, while higher Tc reduces moisture content and increases melt strength. We conclude that by controlling extrusion parameters, various structured mozzarella products with customized properties can be produced.

High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd

Highlights

Long and fine fibers were produced at low specific mechanical energy (23–27 kJ·kg−1).

Specific mechanical energy reflects effect of all controllable extrusion parameters.

Water content of the extruded curds was most affected by die cooling temperature.

Curd properties exhibited more linear correlations with exit temperature (22–54 °C).

Heating and cooling temperatures are important for creating fibrous curd structures.

Abstract

To understand shearing on cheese curds during high shear extrusion, the controlable parameters of a twin-screw extruder were related with measured and calculated parameters that characterise the extrusion process effects on product properties. Curd properties were correlated with specific mechanical energy SME (23–390 kJ·kg−1), Texit (22–54 °C) and residence time RT (36–507 s); the wide experimental range studied provided new insights regarding extrusion of cheese curds. Longer and finer fibers were produced at low SME (23–27 kJ·kg−1), high Texit (50–54 °C) and short RT (55–60 s). Whereas extruded curds produced at high SME (166–390 kJ·kg−1), low Texit (22–23 °C) and long RT (371–396 s) tend to form a compact structure with less fiber formation. Temperature in the heating section, Th, and temperature of the cooling die, Tc, were found to determine critical curd phase transitions during extrusion, from viscoelastic solid to viscoelastic liquid and vice versa, that are important for the creation of fibrous cheese curd structures. Tc was the most important factor influencing SME, indicating the considerable contribution of the cooling process in increasing the shear forces. Curd composition and textural properties were significantly influenced by Th and Tc, showing that a higher Th enhances curd elasticity and reduces melt strength while a higher Tc induces lower water content and increases melt strength. We concluded that a variety of structured mozzarella products with customized properties can be produced by controlling the extrusion parameters.

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