Patrick Oconnell
Mozzarella is a soft, high-moisture cheese that is best eaten fresh. It is one of Italy's most iconic cheeses, with the name 'Mozzarella' coming from the Italian word 'mozzare', meaning 'to cut off', which refers to the way the stretchy curd is formed into balls or blocks. The production of mozzarella involves the use of specific bacteria, which play a crucial role in developing its unique flavour and texture. The most commonly used bacteria in mozzarella cheese production are lactic acid bacteria (LAB), which are essential for the fermentation process and contribute to the desirable sensory attributes of the final product.
| Characteristics | Values |
|---|---|
| Bacteria used in Mozzarella Cheese | Lactic acid bacteria (LAB), Streptococcus salivarius ssp. thermophilus, Lactobacillus acidophilus, Bifidobacterium animalisspp. lactis, Escherichia coli, Enterococcus faecalis |
| Importance of Monitoring Bacteria Concentration | Indicators of the hygienic state of dairy products, contribute to taste and texture, inhibit food spoilage bacteria |
| Salt Content | 2% salt was insufficient to control bacterial growth |
| Probiotic Bacteria Effects | Increased dry matter, protein content, color scores, odor and flavor scores |
| Heat Tolerance | Lactobacillus acidophilus (S2) showed good heat tolerance at 55°C and 65°C |
| Fat Content | Cheese with probiotics had lower fat content compared to control cheese |
| Moisture Content | Probiotic mozzarella cheese had lower moisture content compared to control cheese |
| pH | Probiotic mozzarella cheese had a lower pH compared to control cheese |
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What You'll Learn
Lactobacillus acidophilus is used to make probiotic mozzarella
Lactobacillus acidophilus is a strain of bacteria used in the production of probiotic mozzarella cheese. It is incorporated into mozzarella cheese to improve its probiotic potential.
Probiotic cultures of Lactobacillus acidophilus are isolated from different randomly purchased yogurt samples. These yogurt samples are then identified as Lactobacillus sp., Bifidobacteria sp., and Pediococcus sp. through morphological and biochemical characterization.
The heat tolerance of the isolates is then tested at 55 °C and 65 °C to determine their survival in conditions similar to commercial cheese production. Lactobacillus acidophilus (S2) exhibits remarkable heat tolerance among all strains and is, therefore, selected for further assessment. It demonstrates good survival at acidic pH values (2-3) and shows >50% tolerance to bile salt. Moreover, it is resistant to certain antibiotics and exhibits anti-microbial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus.
Lactobacillus acidophilus (S2) is an ideal strain for incorporation into mozzarella cheese as probiotics due to its heat tolerance and other characteristics. In a study, three types of cheeses were made: cheese A with free cells of Lactobacillus acidophilus (S2), cheese B with encapsulated cells of Lactobacillus acidophilus (S2), and a control cheese without probiotics. The microbiological analysis revealed a lower loss of Lactobacillus acidophilus (S2) from the encapsulated form compared to the free cells. Organoleptic properties of cheese A and cheese B were similar, with acceptable scores.
The addition of Lactobacillus acidophilus as a probiotic to mozzarella cheese has been found to positively impact its quality attributes. Studies have shown that the protein content in mozzarella cheese increases with the inclusion of probiotic bacteria culture. Furthermore, the samples produced from buffalo milk with added probiotics had the highest sensory scores. The addition of probiotics also influences the acidity, dry matter content, and ripening index of the cheese during storage.
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Lactic acid bacteria (LAB) are monitored during production
Dairy products, including mozzarella cheese, have a short shelf life because they are an excellent growth medium for a wide range of microorganisms. To ensure the quality and safety of mozzarella cheese, it is important to monitor the concentration of lactic acid bacteria (LAB) during production. LAB are the major components of starter cultures used in cheese production, contributing to the taste and texture of fermented products. They also inhibit food spoilage bacteria by producing growth-inhibiting substances.
One method for monitoring LAB concentration in mozzarella cheese is the microbiological survey (MBS) method developed by Roma Tre University in Rome, Italy. This method allows for faster and less expensive microbiological analyses compared to traditional methods. The MBS method can be used to monitor LAB concentration during the production of mozzarella cheese and throughout its shelf life when stored at 20°C.
During the production of mozzarella cheese, the curds and whey are separated, and the curds are kept warm to allow the bacteria to produce the acid necessary for the cheese's stretchiness. The curds are then heated in hot water, causing the proteins to realign and giving mozzarella its signature stretch. This process is important to monitor as it relies on the production of acid by LAB.
In addition to LAB, other bacteria such as probiotic bacteria and Escherichia coli are also monitored during mozzarella cheese production. Probiotic bacteria, such as Lactobacillus acidophilus, can be added to mozzarella cheese to improve its quality and sensory characteristics. These bacteria can enhance the odor, flavor, texture, and color of the cheese. However, the presence of undesirable bacteria can also affect the quality of mozzarella cheese. High moisture and lack of salt can contribute to the outgrowth of these bacteria, leading to an off-flavor and loss of textural integrity.
Overall, the monitoring of LAB concentration during mozzarella cheese production is crucial to ensure the safety, quality, and characteristic sensory attributes of the final product.
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Salt levels are important to limit bacterial growth
Dairy products, including mozzarella cheese, are susceptible to bacterial growth due to their high moisture content and nutrient-rich composition. This can lead to spoilage and the potential presence of pathogenic bacteria, compromising food safety. Therefore, controlling bacterial growth is crucial to ensure the quality and safety of mozzarella cheese.
Salt plays a vital role in limiting bacterial growth in mozzarella cheese. Firstly, salt acts as a preservative by drawing water out of bacteria through osmosis, creating an environment where bacteria struggle to survive due to reduced water activity. This dehydration effect inhibits bacterial growth and slows down their metabolic processes, preventing spoilage and extending the shelf life of mozzarella cheese.
Additionally, salt directly interferes with the cellular functions of bacteria. High salt concentrations can disrupt the balance of ions inside bacterial cells, affecting their ability to regulate water and nutrient transport across their cell membranes. This interference with osmotic balance can lead to bacterial cell death or dormancy, effectively limiting their growth and proliferation.
Moreover, salt contributes to the creation of an acidic environment in mozzarella cheese. Lactic acid bacteria (LAB), which are commonly used in cheese production, produce lactic acid through the fermentation of lactose. Salt enhances this process, as it provides a suitable environment for LAB growth and activity. The resulting increase in acidity further inhibits the growth of undesirable bacteria, as most pathogens thrive in neutral to slightly alkaline conditions.
Cheesemakers carefully monitor the concentration of LAB and other bacteria during the production of mozzarella cheese. They also adjust salt levels to ensure effective bacterial control without compromising the taste and texture of the final product. While salt is essential for preservation, excessive salt can negatively impact the sensory qualities of mozzarella cheese, making it too salty for consumption.
In summary, salt levels are crucial in limiting bacterial growth in mozzarella cheese. Salt preserves the cheese by reducing water activity, disrupting bacterial cellular functions, and promoting the creation of an acidic environment through the fermentation activities of LAB. By controlling bacterial growth, salt helps maintain the quality and safety of mozzarella cheese while also contributing to its unique flavor and texture.
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The type of milk used affects the bacteria
The type of milk used in the production of mozzarella cheese can indeed affect the bacteria present in the final product. Traditional Italian Mozzarella is made from water buffalo milk, which has a whiter colour due to lower beta-carotene content compared to cow's milk. The colour of the cheese produced from cow's milk is more yellow. The type of milk used also affects the sensory attributes of the cheese, such as taste, odour, and texture.
Mozzarella cheese is particularly susceptible to bacterial growth due to its high moisture content and lack of salt. This can lead to the outgrowth of undesirable bacteria, causing the cheese to develop an off-flavour and lose its textural integrity within a few weeks. To extend the shelf life of mozzarella cheese, it is crucial to monitor the concentration of lactic acid bacteria (LAB) and other spoilage bacteria during production. LAB plays a crucial role in inhibiting food spoilage bacteria and contributing to the desired taste and texture of the cheese.
Research has shown that the addition of probiotic bacteria to mozzarella cheese made from different types of milk can positively impact its quality attributes. Probiotics are live microorganisms that offer potential health benefits, such as contributing to the development of the immune system and the healing of inflammatory diseases. The addition of probiotic bacteria to mozzarella cheese has been found to increase the dry matter content, protein content, and sensory scores of the cheese.
The type of milk used in mozzarella cheese production can also influence the acidity, amount of protein, and ripening index of the final product. For example, samples of mozzarella cheese made from buffalo milk with added probiotic bacteria had the highest sensory scores in terms of taste, odour, and flavour. Additionally, storage time plays a significant role in the quality of mozzarella cheese, affecting attributes such as acidity, dry matter content, protein content, and ripening index.
In summary, the type of milk used in mozzarella cheese production can indeed affect the bacteria present and the overall quality of the cheese. Factors such as the initial milk composition, storage time, and the addition of probiotic bacteria all play a role in the sensory attributes and shelf life of mozzarella cheese. By understanding these factors, cheesemakers can optimise their production processes to ensure the safety, quality, and sensory characteristics of their mozzarella cheese products.
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Heat-resistant bacteria are important for hot stretched cheeses
Mozzarella is a stretched-curd cheese, which means that the curd is heated in hot water, causing the proteins to realign and giving it a signature stretch. This process is important for the texture and taste of the cheese. To achieve this, the curds must be kept warm, as this is when the bacteria produce the acid necessary for a good stretch.
The bacteria used in mozzarella cheese are typically thermophilic lactic acid bacteria (LAB), such as Streptococcus salivarius ssp. thermophilus and Lactobacillus acidophilus. These bacteria are essential for the production of mozzarella cheese as they contribute to the taste and texture of the final product. They do so by producing substances that inhibit the growth of spoilage bacteria and by producing the acid that gives mozzarella its stretch.
Heat-resistant bacteria are particularly important for hot stretched cheeses like mozzarella. Heat-resistant strains of Lactobacillus acidophilus have been found to exhibit good survival rates at high temperatures, making them ideal for use in commercial cheese production. The heat treatment process is necessary to kill off undesirable bacteria that can spoil the cheese and affect its quality. However, it is important that the temperature is not too high, as this can also kill off the desirable LAB. Therefore, heat-resistant strains of LAB are desirable as they can survive the heat treatment process and continue to contribute to the taste and texture of the cheese.
Additionally, heat-resistant bacteria can improve the quality of mozzarella cheese by increasing its shelf life. Cheese made with heat-resistant bacteria has been found to have a higher dry matter content, which increases during storage. This results in a longer shelf life as the cheese is less susceptible to spoilage. Furthermore, heat-resistant bacteria can also improve the colour of the cheese, as mozzarella made with these bacteria has been found to have higher colour scores and less discolouration during storage.
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Frequently asked questions
Bacteria used in the production of mozzarella cheese include Streptococcus salivarius ssp. thermophilus, Lactobacillus acidophilus, Bifidobacterium animalisspp. lactis, Lactococcus lactis subsp. lactis, L. lactis subsp. diacetylactis, L. lactis subsp. cremoris, Enterococcus faecium, and Enterococcus faecalis.
Bacteria are used in the production of mozzarella cheese to contribute to the taste and texture of the final product, as well as to inhibit the growth of spoilage bacteria.
The use of bacteria in mozzarella cheese production can affect the quality of the cheese by influencing its odor, flavor, texture, color, and general appreciation.
Mozzarella cheese has a high moisture content and a relatively high pH, making it susceptible to microbial contamination. Spoilage or pathogenic microorganisms, such as Pseudomonas spp. and coliform bacteria, can cause negative phenomena like proteolysis, discoloration, pigmentation, and off-flavors.
