Mozzarella cheese snacks produced by microwave vacuum drying: Protein profile, protein digestibility, flavor, and texture

This study investigated the microwave vacuum drying (MWVD) of low-moisture part-skim mozzarella cheese and its impact on protein quality, aroma profile, and texture. Cheese snacks showed a high protein content, corresponding to more than 50% of their dry matter. The MALDI-TOF analysis identified a similar protein profile before and after drying, indicating no structural modifications. Moreover, MWVD did not impact the in vitro protein digestibility of cheese, approximately 87-88%. On the other hand, the natural volatile profile of mozzarella cheese was changed. Aromatic compounds related to fruity flavors (alcohols and esters) were lost during the process; however, the drying favored increasing the content of compounds that contribute vinegary (acetic acid), buttery (acetoin), and sweet (toluene) odor to the product. MWVD also resulted in expanded cheese structures. Consequently, irregular acoustic-mechanical curves were obtained, characteristic of crispy products. Therefore, MWVD is a promising technology for producing high-nutritional quality cheese snacks.