Manufacturing and quality of mozzarella cheese: A review

International Journal of Dairy Science

Volumn 6, Issue 4, 2011, Pages 199-226

  Jana, A H ^a   Mandal, P K ^b  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

^b Rajiv Gandhi College of Veterinary and Animal Sciences   (India)

Author keywords

Functional properties; Manufacture; Mozzarella cheese; Storage quality; Variety

Indexed keywords

EID: 81755168967     PISSN: 18119743     EISSN: 18119751     Source Type: Journal    
DOI: 10.3923/ijds.2011.199.226     Document Type: Article

References (248)

1. Ahmed, N.S, M.A.M. Abd El-Gawad, M.M. El-Abd and N.S. Abd-Rabou, 2011. Properties of buffalo Mozzarella cheese as affected by type of coagulant. Acta Sci. Polonorum: Technol. Alimentaria, 10: 339-357.
2. Ali, A.M. and K.A. Abdel-Razig, 2011. Cholesterol content of mozzarella cheese during storage as affected by level of milk fat. Pak. J. Nutr, 10: 65-70.
3. Altieri, C, C. Scrocco, M. Sinigaglia and M.A. Del Nobile, 2005. Use of chitosan to prolong mozzarella cheese shelf life. J. Dairy Sci., 88: 2683-2688.
4. Anonymous, 1970a. Filled cheese. Dairy Ice Cream Field, 152: 38-48.
5. Anonymous, 1970b. Makes cheese in 51/2 minutes. Food Eng., 42: 162-162.
6. Anonymous, 1971. Continuous direct acidification system for producing Mozzarella cheese. Food Trade Rev, 41: 28-31.
7. Anonymous, 1977a. Production hygiene of cheeses to be consumed fresh such as Mozzarella, Fior di Latte and Ovoline. Mondo del Latte, 31: 18-19.
8. Anonymous, 1977b. Accelerated cheesemaking. Dairy Ice Cream Field, 160: 66-66.
9. Anonymous, 1977c. Dairymen, Inc. brings Mozzarella to Franklinton, Louisiana. Dairy Ice Cream Field, 160: 76E-76E
10. Anonymous, 1979a. Cooling off Mozzarella cheese. Dairy Ice Cream Field, 162: 68-69.
11. Anonymous, 1979b. Automating Italian cheese output. Dairy Ice Cream Field, 162: 76-89.
12. Anonymous, 1979c. Automatically chilled at Krohn's. Am. Dairy Rev, 41: 34-34.
13. Anonymous, 1980. Mechanized manufacture of Mozzarella cheese. Industria Del Latte, 16: 26-29.
14. Anonymous, 1981. Cheese analogue contains protein from four sources-dairy, oilseed, cereal, leaf. Food Process, 42: 28-29.
15. Anonymous, 1982a. Cheesemaking technology for Italian style cheeses. Dairy Ind. Int., 47: 25-28.
16. Anonymous, 1982b. Ultrafiltration in cheese manufacture. Deutsche Molkerei-Zeitung, 103: 1061-1062.
17. Anonymous, 1985a. Cheese plant of the future? Food Eng. Int., 10: 46-49.
18. Anonymous, 1985b. Production line for Mozzarella cheese making by direct acidification. Latte, 10: 234-236.
19. Anonymous, 1987. Standardization of manufacturing technique of Mozzarella cheese using microbial rennet. Annual Report, National Dairy Research Institute, Karnal, India, pp: 52.
20. Apostolopoulos, C, V.E. Bines and R.J. Marshall, 1994. Effect of post-cheddaring manufacturing parameters on the meltability and free oil of mozzarella cheese. Int. Dairy Technol, 47: 84-87.
21. Asperger, H. and E. Brandl, 1982. Microbiology of Mozzarella cheese. Intl. Dairy Congr, 1: 274-274.
22. Asperger, H, 1982. Microbiological /hygienic evaluation of Mozzarella cheese. Working Meeting of the Working Area of Food Hygiene and Consumer Protection Lebensmittel qualitat D-6300 Giessen, German Federal Republic, German Veterinary Medicine Society, pp: 299-302.
23. Barbano, D.M, J.J. Yun and P.S. Kindstedt, 1994. Mozzarella cheese making by a stirred curd, no brine procedure. J. Dairy Sci, 77: 2687-2694.
24. Bonassi, LA, J.B. De, C. Carvalho and J.B. Villares, 1982. Use of buffaloes' milk for Mozzarella cheese. Arch. Latinoam Nutr, 32: 903-912.
25. Bottazzi, V, C. Corradini and B. Battistotti, 1974. Characteristics and cheese making properties of different animal rennets. Dairy Sci. Technol, 25: 43-84.
26. Breene, W.M, W.V. Price and C.A. Ernstrom, 1964. Manufacture of pizza cheese without starter. J. Dairy Sci, 47: 1173-1180.
27. Breseman, A.P, 1973. Customer preferences for Mozzarella and Provolone as revealed by survey of supermarket chains. Am. Dairy Rev, 35: 42-42.
28. Carrillo, E, V. Suarez-Solis, F. Duquesne, I. Rodriguez and J. Camejo, 2005. Low fat mozzarella cheese from water buffalo milk. Food Sci. Technol, 15: 69-73.
29. Caserio, G, E. Senesi, M. Forlani and G. Emaldi, 1977. Hygienic quality of Mozzarella cheese in relation to manufacturing technology. Latte, 8: 706-721.
30. Casillo, R, A. Di Lieto, R. Di Fiore, G. Ohvieri, M. Di Marzio and M. Faiella, 1984. Analysis of Mozzarella cheese and Fior di Latte produced in Campania. Latte, 9: 907-909.
31. Catellani, G. and A. Giordano, 1962. Hygienic state of Mozzarella sold in Naples. Acta Med. Vet, 8: 17-24.
32. Cervantes, M.A., D.B. Lund and N.F. Olson, 1983. Effects of salt concentration and freezing on Mozzarella cheese texture. J. Dairy Sci., 66: 204-213.
33. Chandan, R., 1982. Can ultrafiltration give cheese makers the cutting edge? Dairy Rec, 83: 144-145.
34. Chen, A.H., J.W. Larkin, C.J. Clark and W.E. Irwin 1979. Textural analysis of cheese. J. Dairy Sci, 62: 901-907.
35. Christensen, V.W, 1966. Manufacturing methods for high and low moisture Mozzarella. Am. Dairy Rev, 28: 92-96.
36. Christensen, V.W, 1972. Microbial coagulants in lieu of calf rennets. Am. Dairy Rev, 34: 31-34.
37. Christiansen, P.S, D. Edelsten and J.R. Kristiansen, 1986. Manufacture of Mozzarella type cheese from caseinates and butter or vegetable oil. Maelkeritidende, 99: 252-253.
38. Citro, V, 1981. Atypical local product obtained from buffalo milk. Scienza-e-Tecnica-Lattiero-Casearia, 32: 263-273.
39. Conte, A, C. Scrocco, M. Sinigaglia and M.A. Del-Nobile, 2007. Innovative active packaging systems to prolong the shelf life of mozzarella cheese. J. Dairy Sci, 90: 2126-2131.
40. Coppola, R, E. Sorrention, L. cinquanta, M. Lorrizzo and L. Grazia, 1995. Shelf life of mozzarella cheese samples packaged without liquid and stored at different temperatures. Italian J. Food Sci, 7: 351-359.
41. Cortesi, M.L. and A. Maranelli, 1982. Fior di Lette and Mozzarella cheese: Hygiene and standards. Ind. Alimentari, 21: 528-531.
42. Cosmi, V. and G.Z. De Stafeno, 1978. Pasta-filata cheese mixing and stretching machine. U.S. Patent No. 4091721, USA.
43. Costamagna, L, 1976. Application of freeze drying to certain cheeses-Mozzarella and Stracchino. Ind. DelLatte, 12: 31-44.
44. Covacevich, H.R. and F.V. Kosikowski, 1975. Mozzarella, cottage and cheddar cheese from ultrafiltered retentates concentrated to maxima. J. Dairy Sci, 58: 793-793.
45. Covacevich, H.R, 1975. Feasibility studies on the manufacture of cheese varieties from skim milk retentates obtained by different ultrafiltration procedures. Dissertation Abstr. Int., 36: 1636-1637.
46. Covacevich, H.R. and F.V. Kosikowski, 1978. Mozzarella and Cheddar cheese manufacture by ultrafiltration principles. J. Dairy Sci, 61: 701-709.
47. Covacevich, H.R, 1981. Composition and properties of cheeses from milk concentrated by ultrafiltration and reverse osmosis: A review of literature. Cult. Dairy Prod. J, 22: 10-10.
48. Creamer, L.K, 1976. Casein proteolysis in Mozzarella-type cheese. N.Z. J. Dairy Sci. Technol, 11: 130-131.
49. Dave, R.I, D.J. McMahon, C.J. Oberg and J.R. Broadbent, 2003a. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification. J. Dairy Sci, 86: 114-126.
50. Dave, R.I, P. Sharma and D.J. McMahon, 2003b. Melt and rheological properties of mozzarella cheese as affected by starter culture and coagulating enzymes. Lait, 83: 61-77.
51. Davide, C.L, I.G. Sarmago and R.F. Rocafort, 1993. Development of natural part skim mozzarella-type cheese for the pizza industry. Philippine Agric, 76: 21-34.
52. Davis, J.G, 1965. Cheese: Basic Technology. Vol. I, J. and A. Churchill Ltd, London, pp: 124-136.
53. Demott, B, 1983. Recovery of milk constituents on a mozarella-like product manufactured from nonfat dry milk and cream by direct acidification at 4 and 35°C. J. Dairy Sci, 66: 2501-2506.
54. Dianda, M.A, 1982. Argentinian mozzarella physicochemical characteristics. Ind. Lech era, 62: 10-12.
55. Dzenis, V, 1976. Production of uniform Mozzarella portions at high speeds. Dairy Ice Cream Field, 159: 106D-106H.
56. El-Batawy, M.A, E.A Galal, M.A. Morsy and K.A.A. Abbas, 2004a. Effect of homogenization on some properties of mozzarella cheese. Egyp. J. Dairy Sci, 32: 315-326.
57. El-Batawy, M.A, E.A Galal, M.A. Morsy and K.A.A. Abbas, 2004b. Utilization of ultrafiltration technique in making Mozzarella cheese from different kinds of milk. Egyp. J. Dairy Sci, 32: 303-314.
58. El-Koussy, L.A, M.B.M. Mustafa, Y.I. Abdel-Kader and A.S. El-Zoghby, 1995. Properties of Mozzarella cheese as affected by milk type, yield recovery of milk constituents and chemical composition of cheese. Proceedings of the 6th Egyptian Conference for Dairy Science and Technology (DST'95), Egypt, pp: 121-132.
59. El-Owni, O.A.O. and S.E. Osman, 2009. Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing. Pak. J. Nutr, 8: 684-687.
60. Elder, B.B. and N.E. Pontecorvo, 1962. Method and apparatus of processing cheese of the mozzarella type. United States Patent 3041153. http://www.freepatentsonline.com/3041153.html
61. Ernstrom, C.A, 1965. Mechanized pizza cheese making by means of a continuous, direct acidification method. Mfd. Milk Prod. J, 56: 7-8.
62. FDA, 1977. Provolone, caciocavallo, siciliano, mozzarella and low moisture mozzarella cheeses: Standards of identity. Federal Register 42: 39101-39103, FDA, Washington DC, USA.
63. Fernandez, A. and F.V. Kosikowski, 1984. Manufacture of directly acidified mozzarella cheese from ultrafiltered milk retentates. J. Dairy Sci, 67: 77-77.
64. Fernandez, A. and F.V. Kosikowski, 1986a. Hot brine stretching and molding of low moisture mozzarella cheese made from retentate-supplemented milks. J. Dairy Sci, 69: 2551-2557.
65. Fernandez, A. and F.V. Kosikowski, 1986b. Low moisture mozzarella cheese from whole milk retentates of ultrafilteration. J. Dairy Sci, 69: 2011-2017.
66. Fernandez, A. and F.V. Kosikowski, 1986c. Physical properties of direct acidified mozzarella cheese from ultrafiltered whole milk retentates. J. Dairy Sci, 69: 643-648.
67. Ferris, S, 1981. Italian cheese-the US experience and future trends. Dairy Ind. Int., 46: 17-22.
68. Flanagan, J.F, M.P. Thompson, D.P. Brower and D.M. Gyuricsek, 1978. Manufacture of mozzarella, muenster and cottage cheese from reconstituted non fat milk powder. Cult. Dairy Prod. J, 13: 24-26, 28.
69. Fox, P.F, 1978. Direct acidification of dairy products. Dairy Sci. Abstr, 40: 727-732.
70. Francolino, S, F. Locci, R. Ghiglietti, R. Iezzi and G. Mucchetti, 2010. Use of milk protein concentrate to standardize milk composition in Italian citric mozzarella cheese making. LWT-Food Sci. Technol, 43: 310-314.
71. Friis, T, 1981. Production of mozzarella cheese based on ultrafiltration. Nordeuropaeisk Mejeri Tidsskrift, 47: 220-223.
72. Ghosh, B.C., S. Singh and S.K. Kanawjia, 1990. Rheological properties of mozzarella cheese: A review. Indian J. Dairy Sci, 43: 70-79.
73. Ghosh, B.C. and S. Singh, 1992. Storage studies of mozzarella cheese. 1: Sensory and rheological characteristics. Indian J. Dairy Sci, 45: 199-202.
74. Ghosh, B.C. and S. Kulkarni, 1996. Low cholesterol mozzarella cheese-technology standardization. J. Food Sci. Technol, 33: 488-492.
75. Ghosh, B.C. and S. Singh, 1996. Effect of different levels of titrable acidity in curd from buffalo milk at stretching on Mozzarella cheese. J. Food Sci. Technol, 33: 70-72.
76. Govindasamy-Lucey, S, J.J. Jaeggi, M.E. Johnson, T. Wang and J.A. Lucey, 2005. Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality. Int. Dairy J, 15: 941-955.
77. Govindasamy-Lucey, S, T. Lin, J.J. Jaeggi, C.J. Martinelli, M.E. Johnson and J.A. Lucey, 2007. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield and functionality of pizza cheese. J. Dairy Sci, 90: 2675-2688.
78. Govindasamy-Lucey, S, T. Lin, J.J. Jaeggi, M.E. Johnson and J.A. Lucey, 2006. Influence of condensed sweet cream buttermilk on the manufacture, yield and functionality of pizza cheese. J. Dairy Sci, 89: 454-467.
79. Gumee, T.P, E.O. Mulholland, C. Mullms and M.O. Corcoran, 2000. Effect of salting method on the composition, yield and functionality of low mozzarella cheese. Milchwissenschaft, 55: 135-138.
80. Guinee, T.P, E.P. Feeney and P.F. Fox, 2001. Effect of ripening temperature on low moisture mozzarella cheese: 2. Texture and functionality. Lait, 81: 475-485.
81. Hannon, G.H. and J.D.M. Nucci, 1959. Device for pressing and moulding plastic food products. United States Patent No. US 2 884 694, http://www.freepatentsonlme.com/2884694.html.
82. Hicsasmaz, Z, L. Shippelt and S.S. Rizvi, 2004. Evaluation of mozzarella cheese stretchability by the rmg-and-ball method. J. Dairy Sci, 87: 1993-1998.
83. Hutkins, R, S.M. Halambeck and H.A. Morris, 1986. Use of galactose-fermenting Streptococcus thermophilus in the manufacture of swiss, mozzarella and short-method cheddar cheese. J. Dairy Sci, 60: 1-8.
84. IDF, 1984. Interim cheese market report. Bulletin International Dairy Federation (IDF) Document No. 175: 10, 17, 22, 23. http://library.wur.nl/WebQuery/clc/218046
85. Imm, J.Y, E.J. Oh, K.S. Han, S. Oh, Y.W. Park and S.H. Kim, 2003. Functionality and physico-chemical characteristics of bovine and caprine mozzarella cheeses during refrigerated storage. J. Dairy Sci, 86: 2790-2798.
86. Jana, A.H. and K.G. Upadhyay, 1992a. Effects of homogenization conditions on the quality and yield of buffalo milk mozzarella cheese. Indian J. Anim. Sci, 62: 681-685.
87. Jana, A.H. and K.G. Upadhyay, 1992b. Homogenization of milk for cheese making-A review. Aust. J. Dairy Technol, 47: 72-79.
88. Jana, A.H. and K.G. Upadhyay, 1992c. Process standardization for manufacture of mozzarella cheese from homogenized buffalo milk. Indian J. Dairy Sci, 45: 256-260.
89. Jana, A.H, 1992c. Browning of mozzarella cheese: A review. Indian Dairyman, 44: 129-132.
90. Jana, A.H, 1992a. Mozzarella cheese from concentrated milk-A review. Egypt. J. Dairy Sci, 20: 201-218.
91. Jana, A.H, 1992b. Mozzarella in process cheese manufacture. Beverage Food World, 19: 17-19.
92. Jana, A.H, 2001. Mozzarella cheese and pizza: The compatible partners. Bev. Food World, 28: 14-19.
93. Jensen, L.A, M.E. Johnson and N.F. Olson, 1987a. Composition and properties of cheeses from milk concentrated by ultrafiltration and reverse osmosis: A review of literature. Cult. Dairy Prod. J, 22: 6-10, 12-14.
94. Jensen, L.A, M.E. Johnson and N.F. Olson, 1987b. Use of glucono-delta-lactone as an acidulant for low moisture part skim mozzarella cheese produced from ultrafiltered milk. J. Dairy Sci, 70: 66-66.
95. Jian-Qiang, Z, S. Hui-Fang and Z. Li-Qin, 2011. Effects of acidifying agent on the functional properties of pizza cheese. Packag. Food Mach, 29: 1-4.
96. Johnson, M.E. and N.F. Olson, 1985. Nonenzymatic browning of mozzarella cheese. J. Dairy Sci, 68: 3143-3147.
97. Kalab, M, 1977. Milk gel structure. VI. Cheese texture and microstructure. Milchwissenschaft, 32: 449-458.
98. Kasik, R.L. and M.A. Peterson, 1975. Cheese extender. US patent No. 3 917 854. Dairy Sci, 38: 6992-6992.
99. Keller, B, N.F. Olson and T. Richardson, 1971. Calcium retention and rheological properties of Mozzarella cheese made by the direct acidification procedure. J. Dairy Sci, 54: 765-765.
100. Keller, B, N.F. Olson and T. Richardson, 1974. Mineral retention and rheological properties of Mozzarella cheese made by direct acidification. J. Dairy Sci, 57: 174-180.
101. Keller, B, 1978. Continuous culture of L. bulgaricus and S. thermophilus and their use for flavor development in cheese made by direct acidification. Dissertat. Intl., 38: 5829-5829.
102. Kerrigan, G.L. and J.P. Norback, 1986. Linear programming in the allocation of milk resources for cheesemaking. J. Dairy Sci, 69: 1432-1440.
103. Kielsmeier, L.O. and J.G. Leprino, 1970a. Manufacture of Pasta cheese. US patent No. 3 531 297. Dairy Sci, 33: 3900-3900.
104. Kielsmeier, L.O. and J.G. Leprino, 1970b. Process and apparatus for manufacture of Pasta filata cheese: South African patent No. 70/1958. Dairy Sci, 33: 4489-4489.
105. Kielsmeier, L.O. and J.G. Leprino, 1973. Apparatus for mixing cheese curd. US patent No. 3 713 220. Dairy Sci, 36: 2484-2484.
106. Kiely, L.J, P.S. Kmdstedt, GM. Hendricks, J.E. Levis, J.J. Yun and D.M. Barbano, 1992. Effect of draw pH on the development of curd structure during the manufacture of Mozzarella cheese. Food Struct, 11: 217-224.
107. Kikuchi, E, T. Izutsu, H. Kobayashi, I. Kusakabe and K. Murakami, 1988. Effect of residual enzyme activity on the texture of fibre structured cheese. Jap. J. Zootech. Sci, 59: 388-394.
108. Kim, J, K.A. Schmidt, R.K. Phebus and I.J. Jeon, 1998. Time and temperature of stretching as critical control points for Listeria monocytogenes during the production of Mozzarella cheese. J. FoodProt, 61: 116-118.
109. Kim, S.H. and H.J. Lee, 1985. Characteristics of bitter peptides from a cheese and a soyabean paste. Korean J. Food Sci. Technol, 17: 276-282.
110. Kim, Y.H. and J.H. Yu, 1988. A study on the manufacture of pizza cheese by direct acidification continuous agitation. Korean J. Dairy Sci, 10: 21-33.
111. Kindstedt, P.S, 1991. Functional properties of mozzarella cheese on pizza: A review. Cult. Dairy Prod. J, 29: 27-31.
112. Kindstedt, P.S, 1993. Effect of manufacturing factors, composition and proteolysis on the functional characteristics of mozzarella cheese. Crit. Rev. Food Sci. Nutr, 33: 167-187.
113. Kindstedt, P.S, L.J. Kiely, D.M. Barbano and J.J. Yun, 1993. Proteolytic, microstructural, textural and functional changes during aging of low moisture Mozzarella (pizza) cheese. Int. Dairy J, 3: 546-547.
114. Kindstedt, P.S, J.J. Yun, D.M. Barbano and K.L. Larsoe, 1995. Mozzarella cheese: Impact of coagulant concentration on chemical composition proteolysis and functional properties. J. Dairy Sci, 78: 2591-2597. 220
115. Kindstedt, P.S. and M.R. Guo, 1997a. Chemically acidified pizza cheese production and functionality. Proceedings of 5th Cheese Symposium, March 11-13, 1997, Cogan TM, Teagasc, Dublin, pp: 24-30.
116. Kindstedt, P.S. and M.R. Guo, 1997b. Recent developments in the science and technology of pizza cheese. Aust. J. Dairy Technol, 52: 41-43.
117. Kindstedt, P.S. and M.R. Guo, 1998. A physic-chemical approach to the structure and function of Mozzarella cheese. Aust. J. Dairy Technol, 53: 70-73.
118. Kindstedt, P.S, 2001. Moisture variations in brine-salted pasta filata cheese. JAOAC. Intl., 84: 605-512.
119. Kosikowski, F.V. and G.J. Silverman, 1954. The heat processing of Italian curd into Mozzarella cheese. J. Dairy Sci, 37: 639-639.
120. Kosikowski, F.V, 1957. Processed Mozzarella cheese. Milk Products J, 48: 10-11.
121. Kosikowski, F.V, 1958. Problems in the Italian soft cheese industry. J. Dairy Sci, 41: 455-458.
122. Kosikowski, F.V, 1960. Italian soft cheese in New York market. J. Dairy Sci, 43: 714-716.
123. Kosikowski, F.V, 1975a. The manufacture of Mozzarella and related cheese by ultrafiltration. Cult. Dairy Prod. J, 10: 15-16.
124. Kosikowski, F.V., 1975b. The whitening of Mozzarella: One way to profitable Mozzarella manufacturing. Dairy Ice-Cream Field, 158: 54-57.
125. Kosikowski, F.V, 1982. Cheese and Fermented Milk Foods. 3rd Edn, Edwards Brothers Inc., Ann Arbor, Michigan, pp: 153-167,178.
126. Kosikowski, F.V, 1986. New cheese making procedures utilizing ultrafiltration. Food Technol, 40: 71-77.
127. Kumar, S. and B.N. Mathur, 1986. Evaluation of suitability of lactoperoxidase/thiocyanate treated milk for the manufacture of fat rich and fermented milk products. Indian Dairyman 258: 384-384.
128. Langford, F.L, 1996. Mozzarella Mold: US patent 3 242 571. Cheesemaking Technology, Noyes Data Corpn, New Jersey, USApp: 94.
129. Larson, W.A, 1966. Making Mozzarella cheese. Mfg. Milk Prod. J, 57: 23-23.
130. Larson, W.A, N.F. Olson, C.A. Ernstrom and W.M. Breene, 1966. Comparison of continuous agitation and conventional cutting for Pizza cheese made by direct acidification procedures. J. Dairy Sci, 49: 711-711.
131. Larson, W.A, N.F. Olson, C.A. Ernstrom and W.M. Breene, 1967. Curd forming techniques for making Pizza cheese by direct acidification procedure. J. Dairy Sci, 50: 1711-1712.
132. Larson, W.A, N.F. Olson and D.B. Lund, 1970. Continuous direct acidification system for producing Mozzarella cheese. J. Dairy Sci, 53: 646-646.
133. Lawrence, R.C, J. Gilles and L.K. Creamer, 1983. The relationship between cheese texture and flavor: A Review. NZ J. Dairy Sci. Technol, 18: 175-190.
134. Leake, A.S. and K.M. Nilson, 1969. Factors affecting salting and cooling of Mozzarella cheese. J. Dairy Sci, 52: 278-278.
135. Lee, C.H, E.M. Imoto and C.K. Rha, 1978. Evaluation of cheese texture. J. Food Sci, 43: 1600-1605.
136. Lelievre, J, R.R. Shaker and M.W. Taylor, 1990. The role of homogenization in the manufacture of Halloumi and Mozzarella cheese from recombined milk. Int. J. Dairy Technol, 43: 21-24.
137. Lindsay, R.C, 1983. Analysis of free fatty acids in Italian cheese. Dairy Field, 166: 20-21.
138. Mann, E.J, 1982. Ultrafiltration of milk for cheesemaking. Dairy Ind. Intl., 47: 11-12.
139. Masi, P. and F. Addeo, 1984. Rheological characteristics of some typical Pasta-filata cheeses. Latters, 9: 658-671.
140. Matheson, A.R, 1981. The immunochemical determination of chymosin activity in cheese. NZ J. Dairy Sci. Technol, 16: 33-41.
141. Matteo, M.D, G. Chiovitti and F. Addeo, 1982. Variation in the composition of Mozzarella cheese during storage. Scienza e Tecnica Lattiero-Casearia, 33: 197-213.
142. Matzdorf, B, S.L. Cuppett, L. Keeler and R.W. Hutkins, 1994. Browning of mozzarella cheese during high temperature pizza baking. J. Dairy Sci, 77: 2850-2853.
143. Maubois, J.L. and F.V. Kosikowski, 1978. Preparation of Mozzarella cheese by membrane ultrafiltration. Proceedings of the 20th International Dairy Congress (DC, 1978), Paris, pp: 792-793.
144. Mauk, R.R, 1964. Manufacture of cheese. US patent No. 3 117 008. Dairy Sci, 26: 2479-2479.
145. Maxcy, R.B, W.V. Price and D.M. Irvine, 1955. Improving curd forming properties of homogenized milk. J. Dairy Sci, 38: 80-86.
146. McMahon, D.J, C.J. Oberg and W. McManus, 1993. Functionality of Mozzarella cheese. Aust. J. Dairy Technol, 48: 99-104.
147. Mead, D. and P. Roupas, 2001. Effect of incorporation of denatured whey proteins on chemical composition and functionality of pizza cheese. Aust. J. Dairy Technol, 56: 19-23.
148. Merrill, R.K, C.J. Oberg and D.J. McMahon, 1994. A method for manufacturing reduced fat Mozzarella cheese. J. Dairy Sci, 77: 1783-1789.
149. Meyer, M, 1983. Apparatus for manufacturing cheese product. Dairy Sci. Abstr, 46: 26-94.
150. Micketts, R. and N.F. Olson, 1974. Manufacture of mozzarella cheese by direct acidification with reduced amounts of rennet and pepsin. J. Dairy Sci, 57: 273-279.
151. Micketts, R.J. and N.F. Olson, 1971. Effects of variations in amounts of milk clotting enzymes on cheese made by direct acidification. J. Dairy Sci, 54: 765-765.
152. Mikacic, K, 1986. Effect of brine composition on quality of Mozzarella-type cheese. Poljoprivredna Znanstvena Smotra, 73: 213-220.
153. Mongiello, A.A, 1957. Machine for forming cheese balls of uniform weight and shape. Dairy Sci. Abstr, 20: 1318-1318.
154. Mongiello, A.A, 1959. Cheese ball weighing and shaping machine. Dairy Sci. Abstr, 22: 1882-1882.
155. Mongiello, A.A, 1985. Cheese cooking system-Patent 4541329. Dairy Sci. Abstr, 48: 6337-6337.
156. Mongiello, A.A, 1986. Improved cheese manufacturing method and apparatus. Dairy Sci. Abstr, 49: 229-229.
157. Morris, C.E, 1984. Is this the cheese plant of the future. Food Eng., 56: 99-100.
158. Muliawan, E.B. and S.G. Hatzikiriakos, 2007. Rheology of mozzarella cheese. Int. Dairy J, 17: 1063-1072.
159. Muzzarelli, G, 1977a. A fully mechanized, patented line for continuous production, hardening, salting and packaging of traditional Mozzarella cheese. Mondo Del Latte, 31: 357-358.
160. Muzzarelli, G, 1977b. Patented, mechanized line for the continuous production and packaging of Mozzarella cheese. Latte, 2: 527-529.
161. Muzzarelli, G, 1985a. An apparatus for cheese compacting. Dairy Sci. Abstr, 48: 6330-6330.
162. Muzzarelli, G, 1985b. Continuous kneading machine for the production of plastic-curd cheeses. Dairy Sci. Abstr, 47: 7593-7593.
163. Nawaz, M.A, T. Masud and S. Sammi, 2011. Quality evaluation of Mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet. Intl. J. Dairy Technol, 64: 218-226.
164. Nelles, J, 1979. Continuous Production of Natural Mozzarella Cheese-No Vats. Miles Laboratories Inc., Marschall Dairy Ingredients Division, Madison, Wisconsin, USA.
165. Nieradka, T, KM. Nilson, A.H. Duthie and H.V. Atherton, 1979. The quality and availability of Italian cheese from the New England market. Cult. Dairy Prod. J, 14: 11-15.
166. Nilson, K.M. and F. Samuel, 1975a. Machine stretches and mixes 5000 pounds of Mozzarella an hour. Am. Dairy Rev, 37: 34-36.
167. Nilson, K.M. and F.A. La Clair, 1975b. Cheese-direct salting and automation. Dairy and Ice cream Field, 158: 56-60.
168. Nilson, K.M. and F.A. La Clair, 1976. A national survey of the quality of Mozzarella cheeses-manufactured milk products. Am. Dairy Rev, 38: 18-18.
169. Nilson, K.M, 1977. Mozzarella cheese processing equipment: A review. Ital. Cheese J, 6: 1-6.
170. Nilson, K.M, J.A. Partridge and F.W. Webster, 1979a. Segregation of milk protein content for the manufacture of Mozzarella cheese. Proceedings of the 1st Biennial Marschall International Cheese Conference, September 10-14, 1979b, Madison, Wisconsin, USA, pp: 35-42.
171. Nilson, K.M, W.O. Radke and J.A. Partridge, 1979. Pre-culturing of milk for manufacture of Mozzarella cheese. Proceedings of the 1st Biennial Marschall International Cheese Conference, September 10-14, 1979, Madison, Wisconsin, USA, pp: 63-75.
172. Ohashi, T, 1981. Technology of cheese manufacture in the US: With special reference to a utilization of lactic starter cultures. Jpn. J. Dairy Food Sci, 30: 237-239.
173. Olson, N.F, 1979. Direct injection of salt in Mozzarella cheese. Proceedings of the 1st Biennial Marschall International Cheese Conference, September 10-14, 1979, Madison, Wisconsin, USA, pp: 3-9.
174. Olson, N.F, 1980. Retaining whey proteins in cheese. Dairy Field, 163: 74-74.
175. Ottogalli, G, G. Rondinini and D. Conti, 1979. Incidence of coliforms and faecal streptococci in various fresh cheeses and application of sediment test. Ann. Microbiol. Cell Enzimol, 29: 41-48.
176. Pal, D. and M. Cheryan, 1987. Membrane technology in dairy processing-Part II. Ultrafiltration. Indian Dairyman, 39: 383-391.
177. Partridge, JA, K.M. Nilson, H.V. Atherton and A.H. Duthie, 1982. Quality and yield of Mozzarella cheese manufacture from pasteurized milk in prolonged storage. Cult. Dairy Prod. J, 17: 6-10.
178. Patel, G.C, S.H. Vyas and K.G. Upadhyay, 1986. Evaluation of mozzarella cheese made from buffalo milk using direct acidification technique. Int. J. Dairy Sci, 39: 394-403.
179. Patel, H.G. and K.G. Upadhyay, 1999. An alternate technology for manufacture of buffalo milk pizza cheese. J. Food Sci. Technol, 36: 235-238.
180. Perry, D.B, D.J. McMahon and C.J. Oberg, 1998. Manufacture of low fat Mozzarella cheese using exopolysaccharide producing starter cultures. J. Dairy Sci, 81: 563-566.
181. Pizaia, P.D, L.M. Spadoti, A. Narimatsu, J.R.F. Dornellas and S.M. Roig, 2003. Mozzarella by ultrafiltration: Composition, proteolysis, melting capacity andblisters formation. Ciencia Tecnol. Alimentos, 23: 485-491.
182. Pontecorvo, N.E. and W.A. Shaffer, 1968. Method for processing plasticized cheese. Dairy Sci. Abstr, 31: 247-264.
183. Pontecorvo, N.E. and W.A. Shaffer, 1971. Apparatus for processing plasticized cheese. United States Patent No. US 3570389. http://www.bohven.com/patent/US3570389.
184. Punidadas, P, J. Feirtag and M.A. Tung, 1999. Incorporating whey proteins into Mozzarella cheese. Intl. J. Dairy Technol, 52: 51-55.
185. Quarne, E.L, W.A. Larson and N.F. Olson, 1967. Recovery of milk fat and SNF in Mozzarella cheese made by direct acidification. J. Dairy Sci, 50: 951-957.
186. Quarne, E.L, W.A. Larson and N.F. Olson, 1968a. Recovery of milk solids in direct acidification and traditional procedures of manufacturing pizza cheese. J. Dairy Sci, 51: 527-530.
187. Quarne, E.L, W.A. Larson and N.F. Olson, 1968b. Effect of acidulants and milk-clotting enzymes on yield, sensory quality and proteolysis of pizza cheese made by direct acidification. J. Dairy Sci, 51: 848-852.
188. Radke, W.O, KM. Nilson, H.V. Atherton and A.H. Duthie, 1979. The manufacture of Mozzarella cheese from pre-cultured milk. J. Dairy Sci, 62: 1149-1160.
189. Rehman, S.U, N.Y. Farkye and B. Yim, 2003. Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification. J. Dairy Sci, 86: 3841-3848.
190. Reinbold, G.W, 1963. Italian Cheese Varieties. Chas Pfizer and Co. Inc., New York.
191. Reinbold, G.W. and M.S. Reddy, 1978. Preparation of pizza cheese. United States Patent No. 4085228.
192. Renda, A, D.M. Barbano, J. Yun, P.S. Kindstedt and S.J. Mulvaney, 1997. Influence of screw speeds of the mixer at low temperature on characteristics of Mozzarella cheese. J. Dairy Sci, 80: 1901-1907.
193. Richardson, G.H, J.H. Nelson, R.E. Lubnow and R.L. Schwarberg, 1967. Rennin-like enzyme from Mucor pusillus for cheese manufacture. J. Dairy Sci, 50: 1066-1072.
194. Rossi, J, 1972. Refrigerated storage of Mozzarella cheese made from buffaloes' milk. Scienza Tec Latt-Casear, 23: 24-38.
195. Rudan, M.A. and D.M. Barbano, 1998. A dynamic model for melting and browning of Mozzarella cheese during pizza baking. Aust. J. Dairy Technol, 53: 95-97.
196. Rule, C.E. and C.E. Werstak, 1978. Preparation of imitation Mozzarella cheese: US patent No. 4 075 360. Dairy Sci, 41: 2843-2843.
197. Saal, H, 1975. Machine stretches and mixes 5000 pounds of Mozzarella an hour. Am. Dairy Rev, 37: 34-34.
198. Saal, H, 1976. Swedish machine helps solve problems for Italian cheese maker. Am. Dairy Rev, 38: 17-18.
199. Sameen, A, A. Faqir Muhammad, H. Nuzhat and N. Haq, 2008. Quality evaluation of mozzarella cheese from different milk sources. Pak. J. Nutr, 7: 753-756.
200. Sandoval, L.A, M.S. Paulo, C.T. Zupelari and T.Z. Shafftann, 1969. Use of a microbial rennet in cheese making. Bolm. Leite, 42: 11-15.
201. Sandoval, L.A, T.Z. Schafftann and K. Kano, 1972. Cheesemaking trials with microbial rennet. Bolm Leite, 44: 37-48.
202. Savage, A.A. and W.M.A. Mullan, 1996. Quality perceptions and expectations of Mozzarella cheese producers and pizza manufacturers. Milchwissenschaft, 51: 677-679.
203. Savini, E, 1950. Crescenza, Pannerone and Mozzarella cheese. Dairy Sci. Abstr, 14: 171c-171c.
204. Schafer, H.W. and N.F. Olson, 1975. Characteristics of Mozzarella cheese made by direct acidification from ultra-high-temperature processed milk. J. Dairy Sci, 58: 494-501.
205. Schafer, H.W, 1975. Increasing the recovery of milk proteins in cheese made by direct acidification and encapsulation of enzymes for acceleration of cheese ripening. Dissertation Abstr. Intl., 36: 1127-1127.
206. Schiftan, T.Z. and I. Komatsu, 1979. Composition of Mussarela cheese consumed in the city of Sao Paulo. Revista do Instituto de Laticinios Candido Tostes, 34: 29-34.
207. Schwartz, C. and H. Schwartz, 1957. A new view of international cheese production. Chr. Hansen's Laboratorium A/a, US Patent No. 2794745, Copenhagen, pp: 59.
208. Scott, R, 1986. Cheesemaking Practice. 2nd Edn, Elsevier, London and New York, pp: 235-239.
209. Sforzolini, G.S, G. Rossini and G. Mariotti, 1956. Influence of the technique of manufacture of Mozzarella cheese on the bacteriological content of the finished product. Ann. Igiene Microbiol, 7: 133-138.
210. Shah, R.D, A.H. Jana and M.J. Solanky, 2008. Use of plasticizing treatment in producing pasteurized Mozzarella cheese from raw milk. J. Food Sci. Technol, 45: 275-278.
211. Shehata, A.E, M.L. Iyer, N.F. Olson and T. Richardson, 1967. Effect of type of acid used in direct acidification procedures on moisture, firmness and calcium levels of cheese. J. Dairy Sci, 50: 824-827.
212. Sigsgaard, P, 1994. Defined cultures for pizza cheese. Scand. Dairy Inform, 8: 36-38.
213. Singh, S. and B.C. Ladkani, 1984. Standardization of manufacturing technique of Mozzarella cheeses. Annual Report, National Dairy Research Institute, Karnal, India, pp: 82.
214. Singh, S. and B.D. Tiwari, 1986. Recent developments in drying of cheese. Indian Dairyman, 38: 13-19.
215. Sozzi, T, 1978. Process for making powdered cheese. Dairy Sci. Abstr, 41: 2844-2844.
216. Sundar, M.R. and K.G. Upadhyay, 1991. Influence of casein/fat ratio of milk on baking, rheological and sensory characteristics of buffalo milk Mozzarella cheese. J. Food Sci. Technol, 28: 98-100.
217. Sundar, M.R. and K.G. Upadhyay, 1992. Influence of whey acidity at draining on the manufacture of buffalo milk Mozzarella cheese-baking, rheological and sensory characteristics. Indian J. Dairy Sci, 45: 261-267.
218. Sundar, R. and K.G. Upadhyay, 1990. Effects of standardization of buffalo milk for casein/fat ratio of Mozzarella cheese composition and cheese making efficiency. Int. J. Dairy Sci, 43: 588-597.
219. Taranto, M.V, P.J. Wan, S.L. Chen and K.C. Rhee, 1979. Morphological, ultrastructural and rheological characterization of Cheddar and Mozzarella cheese. Scanning Electron Microscopy, 3: 273-278.
220. Taranto, M.V. and C.S.T. Yang, 1981. Morphological and textural characterization of soybean Mozzarella cheese analogues. Scanning Electron Microscopy, 3: 483-492.
221. Thalmann, E, 1982. Plant for Mozzarella manufacture. Schweizerische Milchzeitung, 108: 59-60.
222. Thompson, M.P, 1978. Mozzarella cheese made with non fat dry milk. Food Eng. Intl., 3: 25-25.
223. Tomatis, S, 1987a. Moulding and hardening machine for Pasta filata cheese. U.S. Patent No. 4,664,613. http://www.patents.com/us-4664613.html.
224. Tomatis, S, 1987b. Moulding and hardening machine for Pasta filata cheese. United States Patent No. 4,679,497. http://www.patentgenius.com/patent/4679497.html.
225. Toppino, P.M, R Nani, G. Contarini and G. Emaldi, 1988. Cheese product similar to stretched curd cheeses. Ind. Latte, 24: 45-45.
226. Trauberman, L, 1975. Cheese makers reap dividends with mechanized systems. Food Eng., 47: 59-63.
227. Tunick, M.H, 1994. Effects of homogenitation and proteolysis on free oil in mozzarella cheese. J. Dairy Sci, 77: 2487-2493.
228. Tunick, M.H, J.J. Basch, B.E. Maleeff, J.F. Flanagan and V.H. Holsmger, 1989. Characterization of natural and imitation Mozzarella cheeses by differential scanning calorimetry. J. Dairy Sci, 72: 1976-1980.
229. Tumck, M.H, K.L. Mackey, P.W. Smith and V.H. Holsmger, 1991. Effects of composition and storage on the texture of Mozzarella cheese. Neth Milk Dairy J, 45: 117-125.
230. Valle, J.L.E.D, S. Takahashi, P.F. Keating and LB. Figueiredo, 1979. Modification of the traditional manufacturing procedure for Mozzarella cheese in order to improve and standardize the plasticizing process. Bull. Inst. Food Technol, 16: 65-70.
231. Valle, J.L.E.D, C.S.D. da. Silva, K. Yotsuvanagi and G. de Souza, 2004. Influence of the fat level on the functional properties of Mozzarella cheese. Food Sci. Technol, 24: 669-673.
232. Venkateswarlu, J, K.K. Reddy, S. Kumar, C.R. Reddy and G.C. Kumar, 1999. Influence of different milk fat levels on the Mozzarella cheese prepared by modified method. Microbiol. Aliments Nutr, 17: 215-219.
233. Vernon, H.R, 1972. Non dairy cheese: A unique reality. Food Prod. Dev., 6: 22-26.
234. Villani, F, O. Pepe, G. Mauriello, G. Moschetti, L. Sannino and S. Coppola, 1998. Behaviour of Listeria monocytogenes during the traditional manufacture of water buffalo Mozzarella cheese. J. FoodProt, 61: 116-118.
235. Vincens, D, 1986. Cheese manufacture using milk preconcentrated by ultrafiltration and the Alfa-Laval Alcurd system. Tech. Laitiere Marketing, 1007: 15-22.
236. Volejnicek, A.J, 1981. International availability of equipment for Pasta filata cheese manufacturing. Marshall Products, pp: 166-170.
237. Weckx, M. and R. Delbeke, 1971. The manufacture of Mozzarella and Pizza cheese. J. Agric, 24: 1327-1349.
238. Woo, A.H. and R.C. Lindsay, 1984. Concentration of major free fatty acids and flavor development in Italian cheese varieties. J. Dairy Sci, 67: 960-968.
239. Wood, R, 1987. Italian cheese making: Afascinating process. Milk Ind, 89: 10-13.
240. Yang, C.S.T. and M.V. Taranto, 1982. Textural properties of Mozzarella cheese analogues manufactured from soybeans. J. Food Sci, 47: 906-910.
241. Yang, C.S.T, M.V. Taranto and M. Cheryan, 1983. Optimization of textural and morphological properties of a soy-gelatin Mozzarella cheese analogue. J. Food Process. Preserv, 7: 41-46.
242. Yazici, F. and C. Akbulut, 2007. Impact of whey pH at drainage on the physicochemical, sensory and functional properties of Mozzarella cheese made from buffalo milk. J. Agric. Food Chem, 55: 9993-10000.
243. Yun, J.J, D.M. Barbano and P.S. Kindstedt, 1993a. Mozzarella cheese: Impact of milling pH on chemical composition and proteolysis. J. Dairy Sci, 76: 3629-3638.
244. Yun, J.J, L.J. Kiely, P.S. Kindstedt and D.M. Barbano, 1993b. Mozzarella cheese: Impact of coagulant type on functional properties. J. Dairy Sci, 76: 3657-3663.
245. Yun, J.J, D.M. Barbano and P.S. Kindstedt, 1993c. Mozzarella cheese: Impact of coagulant type on chemical composition and proteolysis. J. Dairy Sci, 76: 3648-3654.
246. Zahlaus, A, 1986. Improvements in the processing of curd. European Patent No. 0181771 Al. http://ip.com/patapp/EP0181771Al.
247. Zahlaus, A, 1987. Processing of curd. U.S. Patent No. 4682538. http://www.patentstorm.us/patents/4682538.html.
248. Zisu, B. and N.P. Shah, 2007. Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures. Int. Dairy J, 17: 985-997.