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Review Article | Open Access

Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese

Ran Feng, Mengjie Yu, Pengfei Ye, Jiachen Zhou, Yunong Chen, Bao Zhang( )
Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Abstract

The characteristic cooking-stretching process for pasta-filata cheese production applies shear forces accompanied by thermal treatment to form a fibrous cheese structure. This work aims to summarize the traditional and novel cooking-stretching equipment and related parameters, as well as shear-induced alterations in the micro-, meso-, and macro-behaviour of mozzarella cheese. Apparatus like cooker-stretchers, extruders, Thermomix, etc., have been summarized. Operating parameters, e.g., screw speed, were found less convenient to describe the process, in comparison with system variables like specific mechanical energy. These variations induce different cheese properties, including anisotropy, rheology, stretchability, and those related to fibre formation. Nowadays, researchers are devoted to 1) better qualifying and quantifying the system variables, and 2) developing online techniques to monitor the dynamic changes in components that occur during processing. This review provides an idea for researchers and manufacturers to study and produce customized pasta-filata cheese products, and facilitate improvements in controlling dairy processing and innovating processing approaches.

Keywords

cheese fibreshearcooking-stretchingapparatusparameters

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240116
DOI: 10.26599/FSAP.2025.9240116
Cite this article:
Feng R, Yu M, Ye P, et al. Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese. Food Science of Animal Products, 2025, 3(2): 9240116. https://doi.org/10.26599/FSAP.2025.9240116

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Received: 26 November 2024
Revised: 23 December 2024
Accepted: 20 January 2025
Published: 09 April 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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