关键词: Mozzarella干酪, 拉伸性能, 酪蛋白胶束, 脂肪

Abstract: Mozzarella cheese is a white, light, stretchable cheese (Pasta Filata) processed through a hot-stretching process, which endows the product with unique stretching, melting, and other functional properties. Stretchability is defined as the ability of the cheese to form long, thin bundles of fibers without breaking, and it is a critical quality characteristic of Mozzarella cheese. Stretchability is a pivotal indicator of the quality of Mozzarella cheese, determining its marketability and price. This paper delves into the formation mechanism of stretchability in Mozzarella cheese and specifies the factors affecting the stretchability of Mozzarella cheese, such as the content and structure of casein micelles (including particle size and monomer composition), the content and presence of calcium ions, the size of milk fat globules, and the conditions of the blanching and stretching process (acidification, blanching, and stretching), etc. The relationship between nutritional and compositional content and stretchability is also discussed. The content and stretching characteristics of raw milk are explored as well. This review provides theoretical guidance for the development and utilization of milk resources in China, a scientific basis for the production of Mozzarella cheese with excellent stretching characteristics, and a brief analysis of the current situation and problems of Mozzarella cheese production in China. This analysis provides a reference for the development of the industry.

Key words: Mozzarella cheese, stretchability, casein micelles, fat