Abstract: Mozzarella cheese is a white, lightly flavored, stretchable cheese produced through a hot-stretching process, which endows the product with unique functional properties such as stretchability and meltability. 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 and also an important indicator for quality evaluation, determining its marketability and price. This paper delves into the formation mechanism of stretchability in Mozzarella cheese and outlines the factors affecting it such as the content and structure of casein micelles (including particle size and monomer composition), the content and forms of calcium ions, the size of milk fat globules, and blanching and stretching conditions (acidification, blanching, and stretching). The relationship between nutrient contents of raw milk and cheese stretchability is also discussed. This review provides theoretical guidance for the development and utilization of milk resources in China and offers a scientific basis for the production of Mozzarella cheese with excellent stretching characteristics. Furthermore, a brief analysis is made of the current situation and problems of Mozzarella cheese production in China in order to provide a reference for the development of the Mozzarella cheese industry.

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

摘要： Mozzarella干酪是一种色白、味淡、可拉伸的干酪，其加工过程中需通过热烫、拉伸工艺使产品具有特殊的拉伸性、融化性及其他多种功能特性。拉伸特性是指干酪形成细长的纤维束而不发生断裂的特性，是Mozzarella干酪的重要品质特性，也是评价Mozzarella干酪品质的重要指标，其决定了干酪的市场前景和价格。因此，本文概述Mozzarella干酪拉伸特性的形成机制，明确Mozzarella干酪拉伸特性的影响因素，如酪蛋白胶束含量及结构（包括粒径、单体组成）、钙离子的含量及存在形式、乳脂肪球的大小和热烫、拉伸工艺条件（酸化、热烫、拉伸）等，同时，探讨原料乳营养组分含量与拉伸特性的关系。为我国乳资源开发利用提供理论指导，为生产具有优良拉伸特性的Mozzarella干酪提供科学依据，并对我国Mozzarella干酪生产现状及存在问题进行简要分析，为产业发展提供参考。

关键词: Mozzarella干酪；拉伸特性；酪蛋白胶束；脂肪