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. 2021 Mar;59(1):82–91. doi: 10.17113/ftb.59.01.21.6707

Table 3. Processing variables and their impact on mozzarella cheese functional properties.

Processing variable Impact on functional properties Reference
Stretching temperature* Elasticity**
Fat globule size*
Free oil content*
Fat coalescence*
Cheese yield**		 (52)
(52)
(52)
(31)
(55)
Stretching temperature and time* **Fat globule size (21)
Total calcium* Melting capacity** (18, 44, 46, 69, 73)
Insoluble calcium* Melting capacity** (46, 72)

*increase, **decrease