Uzlovaya, Russian Federation
Minsk, Belarus
The functional properties of stretched-curd (pasta filata) cheese largely depend on the composition of the microfiltration retentate. This article introduces experimental formulations with casein levels varying at 20% total protein. As the mass fraction of casein grew, the physicochemical profile and yield of Cagliatta cheese increased while the pH became more alkaline. However, the rheological properties deteriorated. Experimental mozzarella cheese demonstrated good qualities in pizza-baking tests. Microfiltration retentate optimized pasta filata production technology and showed good potential for application in similar stretched-curd cheese varieties.
stretched-curd cheeses, pizza cheese, membrane technologies, microfiltration, micellar casein, correction of protein composition
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