From Block to Shred: Understanding the Factors Influencing Shreddability of Mozzarella Cheese

Mozzarella cheese (MC) is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of MC is influenced by a variety of factors and it is critical to understand how different Mozzarella cheese types and storage conditions (temperature and age) affect this property. Three batches each of 3 types of MC (low-moisture Mozzarella (LMM), low-moisture part-skim Mozzarella (LMPS), and reduced fat Mozzarella (RFM)) representing 3 different fat levels were procured directly from a commercial manufacturer and stored at 2 different temperatures (1.67 and 4.44°C) and evaluated for shreddability at 2- and 3-weeks storage. Shreddability parameters such as stiction (peak force) and work of grating were significantly affected (P <0.05) by fat content and storage time, while the weight of the shred obtained after each cycle was significantly affected (P <0.05) by fat content and storage temperature. Along with shreddability, other tests such as texture profile analysis (TPA), wire cutting, stretchability, and dynamic shear rheology (DSR) were performed to understand their relationship with shreddability. Textural parameters were significantly affected (P <0.05) by fat content and storage time while wire-cutting parameters were significantly affected by fat content, storage time, and temperature. Stretchability and dynamic shear rheology parameters were significantly affected by fat content followed by storage time and temperature. Further shreddability parameters such as stiction and work of shear had a positive significant correlation while the weight of shreds had a negative significant correlation with unmelt (TPA) and melt parameters (stretchability and DSR). Overall, fat content had the greatest effect on shreddability followed by storage time and temperature. Considering the high correlation of shreddability with other textural parameters, textural parameters can be used to predict shreddability of MC.