The technology of pasta filata cheeses includes a unique thermizing and texturing step at the end of the cheesemaking, just after the acidification phase (Fig. 1b). The acidified curd is dipped in hot (>65°C) whey or hot water or even salt brine, stretched mechanically, and then molded into the desired form (4). The draining pH is a decisive parameter because it governs the calcium/protein ratio in the final curd, which will determine the subsequent functional properties. The right stretching transforms the amorphous protein matrix into a network of parallel fibers, and this step has a major impact on the microbial and biochemical properties of the cheese during the ripening.
Was this article helpful?