Characterization and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies

Abstract

Mozzarella cheese is a key ingredient in many cuisines, valued for its creamy texture and its exceptional popularity as a pizza topping. The unique melting and stretching behavior is closely linked to its structural anisotropy, which can be modulated by production conditions. The textural anisotropy of the cheese significantly influences its viscoelastic and thermodynamic properties when heated. This paper explores how process parameters influence mozzarella structure, utilizing Fluorescence Anisotropy (FA) and Oblique Incidence Reflectometry (OIR) for anisotropy quantification. To corroborate the results, our study incorporates detailed microstructural analysis via X-ray computed tomography (CT). The ultimate product functionality of the mozzarella cheese is evaluated from both a consumer and quality perspective by assessing its performance in pizza baking. The key findings of our study indicate that the determinations of anisotropy by FA and OIR are highly correlated with each other and with important functional properties and process parameters. Functional parameters associated with blisters negatively correlate with anisotropy, while oiling and meltability exhibit a positive correlation with anisotropy values. The anisotropy values observed through FA and OIR further align closely with CT images, as well as with pizza functionality and consumer tests.