Stretched-Curd Cheese: Functional Profile and Correction

The functional properties of stretched-curd cheese, or pasta filata, depend on the raw material composition, which could be improved to make the so-called pizza cheese more attractive for consumers. Its technological characteristics usually depend on the components of the standard mix and such key factors as the amount and quality of milk protein, the ratio of casein and whey protein, etc. Membrane technologies can be applied to correct the cheese composition at the early production stages. In this respect, the methods of ultrafiltration, microfiltration, and dry components are especially effective. By controlling the pore size during microfiltration, dairy manufacturers can concentrate milk proteins or change their ratio, which opens up new opportunities for the functional food industry. At present moment, stretched-curd cheese production requires further research into the raw material composition and technological assessment methods.