Reorganization of Casein Submicelles in Mozzarella Cheese During Storage

To gain a better understanding of the factors involved in textural changes in Mozzarella cheese during storage, electron microscopic imaging was used to compare the ultrastructure of the protein matrix on the day of stretching (0 weeks) and after 6 weeks of storage at 4°C. Low-fat and full-fat cheeses were prepared from nonhomogenized milk and from milk homogenized at 10.3 and 17.2 MPa. Analysis of the stained electron density distribution in image transforms of the protein matrix revealed that spacing patterns of regular structures with the dimensions of casein submicelles changed during storage, in most cases forming larger aggregates at longer average spacings, but there were no significant changes in total electron density between fresh and stored cheeses. These effects were related to proteolysis. Submicelles in low-fat cheeses homogenized at 17.2 MPa reorganized differently, a likely result of decreased proteolysis. Submicelles formed part of a new membrane around fat globules in cheeses made from homogenized milk, as previously observed. Changes in submicelle size and distribution could explain some of the differences in texture properties between fresh and stored Mozzarella cheeses, and between products made from homogenized and nonhomogenized milk.