LMPS Mozzarella has gained worldwide interest because of its use in pizza. Commercially it is made from cow’s milk through a well-defined process known as ‘Pasta Filata Processing’. Local milk quality and supply issues have however driven some countries in South-East Asia to import LMPS Mozzarella from Europe, the United States, Australia and/or New Zealand. Changes in physical properties during extended storage of LMPS Mozzarella can result in poor shred and altered melting properties; consequently, producers freeze LMPS Mozzarella to minimize changes during long-distance export. There is a need to understand the impact of freezing on LMPS Mozzarella quality. In this study, the impact of freezing on proteolysis, moisture distribution, texture profile characteristics, and stretchability of commercial LMPS Mozzarella was evaluated. The impact of key processing conditions including the ripening period before freezing, the duration of frozen storage and the freezing rate were investigated. Frozen-thawed LMPS Mozzarella exhibited characteristics similar to cold-stored Mozzarella, suggesting that freezing halted the ripening, with no noticeable changes in quality after thawing. The conclusions of this study could provide further insights in prolonging the shelf life of LPMS Mozzarella.

中文翻译：

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冷冻对低水分部分——脱脂马苏里拉奶酪理化和功能特性的影响

LMPS 马苏里拉奶酪因其在比萨中的使用而引起了全世界的关注。在商业上，它是由牛奶通过称为“Pasta Filata 加工”的明确流程制成的。然而，当地牛奶质量和供应问题促使东南亚的一些国家从欧洲、美国、澳大利亚和/或新西兰进口 LMPS 马苏里拉奶酪。LMPS 马苏里拉奶酪在长期储存期间物理特性的变化会导致碎纸变差和熔化特性改变；因此，生产商冷冻 LMPS 马苏里拉奶酪以尽量减少长途出口过程中的变化。需要了解冷冻对 LMPS 马苏里拉奶酪质量的影响。在这项研究中，评估了冷冻对商业 LMPS 马苏里拉奶酪的蛋白水解、水分分布、质地特征和拉伸性的影响。考察了冷冻前成熟期、冷冻贮藏时间和冷冻速率等关键加工条件的影响。冻融的 LMPS 马苏里拉奶酪表现出与冷藏马苏里拉奶酪相似的特征，表明冷冻停止了成熟，解冻后质量没有明显变化。这项研究的结论可以为延长 LPMS 马苏里拉奶酪的保质期提供进一步的见解。