모짜렐라 치즈의 신전성 향상에 관한 연구

This study was carried out to investigate the improvement of stretchability in Mozzarella cheese based on the influence of various factors such as starter type, fat content, salt content and stretching temperature. To do this study, stretchability, meltability, fat leakage and the change of soluble nitrogen compound were measured during storage of the Mozzarella cheese at 4℃ for 10 weeks. When L bulgaricus starter was added, stretchability of the cheese was excellent and cheese manufactured with starter of L bulgaricus and L bulgaricus : Str. thermophilus = 1 : 2 improved meltability because of high soluble nitrogen compound. When salt content of cheese was 0.5%, this resulted in extreme deterioration of quality in regard to stretchability, meltability and fat leakage at five weeks and when salt content of cheese was 0.5, 1.0 and 1.5%, soluble nitrogen compound was 4.49, 4.45 and 2.61% at one week and 19.71, 19.44% and 17.07% at eight weeks, respectively. Stretchability was good at high stretching temperature, and cheese with stretching at 60℃ showed poor meltability at the first stage, but this cheese had good meltability in process of time because increase in soluble nitrogen compound was high at low stretching temperature.