Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture.

Abstract

With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting. The objective of this study was to determine the influence of the adjunct culture, Lacti. casei, on the sensory, physical, and functional properties of part-skim, pasta filata mozzarella cheese. Two treatments of mozzarella were produced: a control with S. thermophilus, and a modified treatment with Streptococcus thermophilus and Lacti. casei. Samples were stored at 3.3°C and assessed at 5, 25, 50, and 75 days in cubed cold and melted preparations by a trained sensory panel (n = 10). Meltability and physical properties were assessed through instrumental measures. The inclusion of Lacti. casei adjunct modulated melting behavior in baked applications over storage time. Results showed that Lacti. casei suppressed mozzarella meltability at Day 25 (compared to the control [p ≤ 0.05]). Lacticaseibacillus casei did not influence the sensory or texture attributes of cubed cold or melted mozzarella (p ≥ 0.05). However, storage time strongly influenced yellow color, butter flavor, bitterness, adhesiveness, and cohesiveness (p ≤ 0.05). These findings suggest that Lacti. casei may be a beneficial adjunct culture for improving baked mozzarella performance over its shelf life, though it may not be desired for all cheese producers.