Evaluation of the Perten Dough Lab for production of Imitation Mozzarella Cheese

Monday, July 21, 2014
Exhibit Hall AB (Kansas City Convention Center)
Anil Kommineni , Dairy Science Departmentt, South Dakota State University, Brookings, SD
Sonia Patel , Dairy Science Dept, South Dakota State University, Brookings, SD
Ananya C Biswas , Dairy Science Department, South Dakota State University, Brookings, SD
Chenchaiah Marella , Dairy Science Department, California Polytechnic State University, San Luis Obispo, CA
Lloyd Metzger , Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD
Abstract Text:

The functional properties of imitation mozzarella cheeses (IMC) are influenced by the equipment and manufacturing procedure used to produce them. In order to test new formulations a pilot scale twin screw cooker with a batch size of 4.5kg is routinely utilized. However, in situations such as when experimental ingredients are being evaluated, a smaller batch size is desired. The Dough lab (Perten Instruments, Hagersten, Sweden) is a commercial twin screw heating and blending system that is used for dough rheology applications. As compared to a typical pilot scale twin screw cooker the dough lab has a batch size of 600g. The objective of this study was to compare imitation mozzarella cheese (IMC) manufactured with the Perten dough lab (PDL) to IMC made with a pilot scale Blentech twin screw (BTS) cooker (cheese Therm cooker - Blentech Corporation, Santa Rosa, CA). Initially a typical control IMC was produced in the BTS cooker using a cook temperature of 90°C, a cook time of 4min 30sec and at a stirring speed of 140rpm. The same IMC formulation was then produced with the PDL using 4 different stirring speeds (75, 100, 115 and 125 rpm) at a cook time of 4min 50sec and a cook temperature of 90°C. Of the IMCs made in PDL at 4 stirring speeds the utilized 115 rpm had similar functional properties as compared to IMC made in the BTS.  IMC was then manufactured in triplicate using the PDL operated at 115 rpm stirring speed and samples were analyzed for chemical (Fat, Protein and Moisture) and functional (Texture Profile Analysis (TPA) - Hardness, Melt and Stretch) properties. Method comparison statistics (Mean comparison, graphical representation, repeatability) were used to evaluate the agreement between the two methods.  The TPA-hardness, schreiber melt and stretch characteristics of the IMC’s made with PDL were similar to the IMC produced in the BTS. The results indicate that the Pertain Dough Lab can be used to produce a 600g batch of IMC that has functionality similar to IMC produced in a pilot scale twin screw cooker.

Keywords: Dough lab, twin screw cooker, imitation cheese