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Received: 27 March 2020    Revised: 11 May 2020    Accepted: 7 June 2020

DOI: 10.1111/jfpp.14703

ORIGINAL ARTICLE

Effect of the stretching temperature on the texture and

thermophysical properties of Mozzarella cheese

Mônica Correia Gonçalves1  | Haíssa Roberta Cardarelli2

1
Graduate Program in Food Science and
Technology, Technology Center, Federal
University of Paraíba, João Pessoa, Brazil
2
Department of Food Technology, Center
for Technology and Regional Development,
Federal Universityof Paraíba, João Pessoa,
Brazil
Correspondence
Mônica Correia Gonçalves, Graduate
Program in Food Science and Technology,
Technology Center, Federal University of
Paraíba, Campus I, Av. Castelo Branco s/n,
João Pessoa, Paraíba 58051-900, Brazil.
Email: mnygoncalves@gmail.com
Funding information
Brazilian National Council for Scientific and
Technological Development (CNPq)
Abstract
The stretching conditions adopted for Mozzarella cheese production are important
as they have a direct effect on the texture and thermophysical properties of cheese.
The aim of this study was to evaluate the effect of stretching temperature on the mi-
crostructure, texture, and thermophysical properties of Mozzarella cheese through-
out the refrigerated storage period. The microstructure, apparent zeta potential (ζ),
uniaxial compression, Texture Profile Analysis (TPA), melting, and free oil of cheeses
stretched with water at 75 and 85°C were analyzed during 28 days of storage at 4°C.
The results showed that the variation in the stretching temperature did not cause
changes in the melting and oil release of the cheeses (p > .05). The visual analysis of
fat particles size showed changes throughout the refrigerated storage period, but
with no impact in the free oil release from the cheeses.
Practical applications
Stretching is a critical step in Mozzarella cheese production and involves the applica-
tion of mechanical work in hot water to transform the curd, which has an amorphous
structure, into cheese with elastic, firm, and shiny texture. Several studies have
investigated Mozzarella cheese. However, studies analyzing the effect of stretch-
ing water temperature on the texture and thermophysical properties of Mozzarella
cheese throughout the storage period are scarce. The results demonstrated that the
variation in stretching temperature did not change the texture and thermophysical
properties of the cheeses. Thus, stretching temperatures of 75°C or 85°C can be
used without changing these parameters. Regardless of the stretching conditions,
only storage time influenced the melting and texture parameters of hardness TPA and
gumminess TPA. Therefore, standardizing the storage time will favor cheese quality.

1 |  I NTRO D U C TI O N Chabot, Power, Pouliot, & Britten, 2016). Stretching is responsible

Mozzarella is a white cheese with a soft texture and shiny surface,
and it is highly appreciated for its melting capacity, which makes it
suitable for use in the preparation of a wide variety of culinary dishes
(Jana & Mandal, 2011). Mozzarella cheese belongs to the group of
pasta filata or stretched curd cheeses, in which stretching is a ther-
momechanical treatment that involves the application of mechanical
energy in the form of shear stress and heat to the curd (Banville,
for aligning the casein fibers in parallel and allowing water and fat
channels to be interspersed with the fibers (Kindstedt, 2007).
The thermophysical properties of Mozzarella cheese, including vis-
coelasticity, fluidity, elasticity, melting and free oil, are dependent on the
processing conditions due to the impact on the cheese microstructure
and composition (Ma, James, Zhang, & Emanuelsson-Patterson, 2013).
The thermomechanical treatments used during Mozzarella
cheese production alter fat and protein structures (Baroni, Freitas,

J Food Process Preserv. 2020;00:e14703. wileyonlinelibrary.com/journal/jfpp |

© 2020 Wiley Periodicals LLC.     1 of 8
https://doi.org/10.1111/jfpp.14703
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2 of 8       GONÇALVES and CARDARELLI
Cunha, Hubiger, & Menegalli, 1999), induces protein interactions
that promote formation of para-casein fibers, part of the whey sep-
arates from the para-casein matrix and accumulates as free whey in
voids or channels, together with fat (Vogt et al., 2015).
The desirable attributes for Mozzarella cheese when used as
an ingredient in pizzas include low melting and moderate elastic-
ity and oil release (Atanu, 2001; Lucey, Johnson, & Horne,  2003).
Depending on whether Mozzarella cheese is subjected to heating or
not, it must have a specific melting capacity. When fresh, Mozzarella
cheese melts with a hard, elastic, and granular consistency, exhib-
iting limited stretching, and low meltability (Smith, Carr, Golding,
& Reid,  2017). After two to three weeks under refrigeration, the
cheese becomes softer, and when the cheese is subjected to heating,
it becomes more viscous and less elastic (Kindstedt, 1993).
The thermomechanical systems impact the composition, loss of
solids, and microstructure of Mozzarella cheese (Banville et al., 2016).
Variation in the stretching temperature from 55°C to 75°C reduces
the elasticity of Mozzarella cheese, resulting in an increase in fat glob-
ule size and free oil content (Mulvaney, Rong, Barbano, & Yun, 1997).
According to Rowney, Roupas, Hickey, and Everett (2003), the aggre-
gation and coalescence of fat globules during the stretching process
influences the amount of free oil in Mozzarella cheese.
Control of the functionality of Mozzarella cheese requires an un-
derstanding of the various components' locations and interactions.
This understanding is possible by studying the microstructure of the
cheese during processing and storage (El-Bakry & Sheehan, 2014).
According to Lamichhane, Kelly, and Sheehan (2018), cheese function-
ality can be modified by optimizing or modulating the initial production
conditions, such as the coagulation process (pH, calcium solubilization,
and temperature). Therefore, the effect of these conditions should not
be underestimated. The impact of process control parameters on the
physical properties of cheese still needs to be clarified. Thus, the aim
of the present study was to evaluate the impact of stretching tempera-
ture on the microstructure, texture, and thermophysical properties of
Mozzarella cheese during 28 days of refrigerated storage.
2 |  M ATE R I A L S A N D M E TH O DS
2.1 | Processing of Mozzarella cheeses
The raw milk standardized for a casein/fat content of 1.00 was sub-
jected to slow pasteurization (65°C/30 min) in an electric pasteurizer
tank (Inadal, Mixmatic 110, Osasco, Brazil). The casein/fat ratio was
standardized by determining the casein content of the milk by the for-
malin method (Lourenço & Wolfschoon-Pombo, 1982). The milk was
skimmed, and the fat content of milk and cream was determined by
the Gerber method (AOAC, 2006a). After the determinations, cream
was added to the milk to reach a casein/fat ratio of 1.00. To ensure
that standardization was achieved, the milk casein content was deter-
mined by the casein method (AOAC, 2006b), and the fat content was
determined by the Mojonnier method (AOAC, 2006c). The casein/fat
ratio was determined to be 0.93 ± 0.05. After pasteurization, milk was
cooled to 37°C and transferred to a cheese-making tank (Biasinox,
Lambari, Brazil). Next, 1% thermophilic lactic ferment, consisting of
Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
(TCC 20, Chr Hansen Ind. e Com. Ltd., Valinhos, Brazil), in addition to
0.25 ml/L of 50% calcium chloride (ECIBRA, Ind. e Com. de produtos
químicos Ltd., Santo Amaro, Brazil) were added to the milk at 37°C.
Pure chymosin obtained by fermentation (CHY-MAX 100% Chymosin,
Chr Hansen Ind. e Com. Ltda, Valinhos, Brazil) was used in sufficient
quantity to coagulate the milk in 40 min according to the previous de-
termination of the coagulation power. After the coagulation period,
curds were cut and slowly stirred for 25 min.
The curd was treated with indirect heating until reaching a tem-
perature of 42°C. When the stretching pH was reached, salting was
performed using 2% salt (w/w) (Refinaria Nacional de Sal S/A, Cisne,
Cabo Frio, Brazil), and the curd was then cooled in an ice bath. After
cooling, the curd was cut into cubes of the same size and stretched
manually with water at 75 and 85°C. After stretching, the cheeses
were molded into rectangular shapes of 500 g, cooled in an ice bath
for 1 hr, dried at 12°C for 24 hr, vacuum-packed in polyethylene
bags, and stored under refrigeration at 4.0 ± 0.4°C.
2.2 | Microstructure analysis by
confocal microscopy
The cheese samples were prepared according to Lopez, Carmier,
and Gassi (2007). The images were visualized under a microscope
(AGZeiss LSM780-NLO, Carl Zeiss, Berlin, Germany). Wavelengths
of 568 and 488 nm were used for the excitation of Nile Red (Sigma
Aldrich, St. Louis, MO, USA) and acridine orange (Sigma Aldrich, St.
Louis, MO, United States) fluorescent dyes, respectively. Images
were obtained with sections of 100 to 350 μm, and a resolution of
1,024 x1024 pixels and 40x magnification.
2.3 | Apparent zeta (ζ) potential
Samples were prepared according to Michalski, Michel, Sainmont,
and Briard (2001). The apparent zeta (ζ) potential of the cheeses was
determined with readings at 25°C in a Zetasizer apparatus (Malvern
Instruments Ltd, Nano ZS, Worcester, UK).
2.4 | Textural analysis
2.4.1 | Sample preparation
Samples consisted of cylinders removed with the aid of a probe with
a 20 mm internal diameter, and they were collected transversally to
achieve a height of 24 mm. Cylinders were individually wrapped in
PVC film, and they were subsequently placed in waterproof plastic
GONÇALVES and CARDARELLI
bags and kept in an ice-water bath at 10°C for at least 1 hr and
30 min before the start of the tests. Cylinders were removed to ob-
tain a representative sample of each piece of cheese. Samples were
compressed using a 35 mm diameter metal cylinder (SMS P/35). The
TAXT2i Texture Analyzer (Stable Micro Systems Ltd., Godalming,
Surrey, UK) was fitted using a 50 kg load cell. The equipment was
operated using Texture Expert software.
2.4.2 | Uniaxial compression
Samples were compressed to 80% of their initial height with a com-
pression rate of 1mm/s, and strength values throughout the com-
pression time were collected.
Hencky strain (εH) and stress (σ) were calculated according to
Wium and Qvist (1997). Hencky strain (εH) was calculated according
to Equation (1) as follows:
[ ]
H(t)
𝜀H = −In
H0
where t is the time counted from the contact between the upper
plate and the sample; H(t) is the height of the sample at time t; and
H0 is the height of the sample before deformation.
Stress (σ) was calculated according to Equation (2) as follows:
[ ]
F(t)
𝜎=
A(t)
where F(t) and A(t) are the applied force and cross-sectional area
of the sample at time t, respectively.
Assuming cylindrical deformation and constant volume, the fol-
lowing equation can be used
A(t) = A0 ⋅ H0∕[H0 − ΔH(t)]
where A0 is the initial cross-sectional area of the sample; and ΔH(t)
is the difference H0 − H(t) at time t. Thus, by substituting Equation (3)
in Equation (2), the stress (σ) is obtained using the following equation:
𝜎 = [F(t)∕A0] × [H(t)∕H0]
The mechanical properties of the cheese, namely, Young's mod-
ulus(E) and maximum stress (σmax) were obtained from the stress–
strain curve (σ-εH). The initial part of the curve presented linear
behavior and its linear coefficient was calculated as Young's mod-
ulus(E). The maximum stress (σmax) was defined as the stress when
the sample was compressed to 80% of its initial height.
2.4.3 | Texture profile analysis
Texture profile analysis (TPA) analysis was performed according to
Buzato (2011). Samples were prepared according to Item 2.4.1. The
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speed used for the pretest, test, and posttest was 1 mm/s with a
contact force of 5 g. The distance the device compressed the sam-
ple was 12  mm, which was equivalent to 50% compression. The
analyzed parameters were hardness (gf), adhesiveness (gf.s), gummi-
ness, cohesiveness, and elasticity.
2.5 | Thermophysical properties
2.5.1 | Melting capacity
The melting capacity was measured in quadruplicate as described
by Kosikowski and Mistry (1997). A cylinder was removed from
the central part of the piece of cheese with the aid of a stainless
steel probe with a 36 mm internal diameter. The cylinder was cut
transversely with an egg slicer to produce cylinders with heights
of 6 mm and diameters of 32 mm. The end slices were discarded.
Each slice was placed in the center of a Petri dish and the diameter
of each cylinder was measured after 30 min at room temperature.
(1)
Petri dishes were then placed in a forced-air oven at 100°C for
7 min and then left at room temperature for 30 min. The diameter
of the melted cheese was determined in four different directions
separated from each other by an angle of 45°. The diameter of each
sample was calculated from the mean of the diameters of each Petri
dish.
(2)
2.5.2 | Free oil
The oil release was evaluated in triplicate by the modified Gerber
method according to Kindstedt and Fox (1991). The results are
expressed as the percentage of total fat of cheese according to
Equation 5 as follows:
( )
% free oil of cheese
% free oil = ∗ 100. (5)
% fat of cheese
2.6 | Experimental design and statistical analysis
(4)
A completely randomized block design was used in a 2 × 5 facto-
rial arrangement. The effect of stretching water temperature was
evaluated at two temperatures (75 and 85°C), and the effect of
refrigerated storage time was evaluated at five periods (0, 7, 14,
21, and 28 days). The effect of the interaction of these factors
on the textural analysis (TPA and uniaxial compression), thermo-
physical properties (melting capacity and oil release), and apparent
zeta (ζ) potential was evaluated by analysis of variance (ANOVA).
Tukey's test was used to assess the differences between the means.
Differences were considered significant at a 95% probability level
(p  ≤  .05). All experiments were performed in duplicate. The data
were analyzed using the STATISTICA 7.0 software (StatSoft Inc.,
Tulsa, OK, USA).
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3 |  R E S U LT S A N D D I S CU S S I O N present in nonglobular shapes (Ong, Dagastine, Auty, Kentish, &

3.1 | Effect of stretching water temperature on the
cheese microstructure
Temperature influences cheese structure affecting its components
and their interactions, including changes in the physical state of fat
and the molecular interactions between casein and fat (Lamichhane
et al., 2018). Micrographs of cheeses obtained during the refriger-
ated storage period are shown in Figure 1. Figure 1A shows an open
protein matrix with many water channels represented by darker
areas in the micrographs where water is probably in a free form and
wrapped by coalesced fat with irregular shapes and forming pockets.
The same observations are shown in Figure 1C, but the fat was dis-
tributed more evenly and in greater quantity. Figure 1B,D show that
after 28 days of refrigerated storage, the protein matrix was more
uniform, especially in cheese subjected to stretching with water at
75°C (Figure 1B). In addition, the pockets of whey that surrounded
the fat cells disappeared, leading to increased interactions between
fat and the casein matrix. In contrast, pockets of whey were present
and surrounded the fat in cheeses subjected to stretching with water
at 85°C (Figure 1D).
Fat globules were more coalesced and concentrated in chan-
nels separating the casein fibers in cheese stretched with water at
75°C but more distributed and less coalesced in cheese stretched
with water at 85°C. Fat globules in the cheese matrix may be intact
(spherical fat globules covered with native membrane materials),
aggregated (agglomeration of circulating fat globules), coalesced
(larger than milk fat globules; especially in pasta filata cheeses) and
Gras, 2011). Coalescence occurs when two or more fat globules
come in contact, forming a larger globule (Klang, Matsko, Valenta,
& Hofer, 2012).
Micrographs for both cheeses revealed the presence of small
individual fat globules in the protein matrix, agglomeration of
fat globules, and larger fat globules with irregular shapes, which
may be fat in holes in the casein matrix or nonglobular fat ca-
pable of forming free fat recognized by its nonglobular shape
(Figure 1A-D). The fat and whey channels became smaller as the
protein matrix expanded to the areas between the fat globules
during refrigerated storage and the cheeses acquired a more
uniform and more closed protein matrix with a larger number of
evenly distributed fat particles. According to Ma et al. (2013), the
microstructure of fat globules influences the physicochemical
properties of cheeses. Thus, the increase in fat globule size is pos-
itively correlated with the melting and oil release in Mozzarella
cheese.
3.2 | Effect of stretching water temperature on
apparent zeta (ζ) potential
The stretching water temperature (p = .495), refrigerated stor-
age time (p = .366), and their interaction (p = .463) did not influ-
ence the zeta (ζ) potential of cheeses (results not shown). The
apparent zeta (ζ) potential is related to the total net charge and
the results showed that storage time promoted few ionic changes
as a result of the stretching step because this process inactivates

F I G U R E 1   Microstructure of cheeses throughout the refrigerated storage period. Green—Protein matrix. Red—Fat. 40x magnification.
(A-a, B-b)—Micrographs of cheese made with stretching water at 75°C at 0 and 28 days of refrigerated storage, respectively. (C-c, D-d)—
Micrographs of cheese made with stretching water at 85°C at 0 and 28 days of refrigerated storage, respectively. The images (a, b, c, and d)
show only the fat globules (black). Intact globule ( ); aggregated fat globules ( ); coalesced fat globules ( ); nonglobular fat ( ). Scale bar
corresponds to 33 μm
GONÇALVES and CARDARELLI
bacteria, consequently reducing acid production and lowering the
pH throughout the refrigerated storage period.
3.3 | Effect of stretching water temperature on
uniaxial compression and TPA
The maximum stress (p = .193) and Young's modulus (p = .485) of
the cheeses were not significantly affected by the stretching water
temperature, refrigerated storage time (p = .278 and p = .515), and
interaction of these two factors (p = .972 and p = .993).
Figure 2a,b show changes in hardness TPA and gumminess TPA,
respectively, with refrigerated storage time. The stretching water
temperatures did not affect hardness TPA (p = .658) and gummi-
ness TPA (p = .683). However, the refrigerated storage time affected
the hardness TPA (p  =  .009) and gumminess TPA (p = .010) of the
cheeses by reducing these parameters over time. Cheese hardness
is related to its composition, such as protein content, protein degra-
dation, and interactions between casein and fat and/or other cheese
constituents (Tunick, 2000).
During the first 21 days of refrigerated storage, water is redis-
tributed in the cheese (Smith et al., 2017), which is observed by the
decrease in the amount of whey extracted due to the increase in
the water holding capacity (Guo & Kindstedt, 1995; Smith et al.,
F I G U R E 2   (a) Evolution of hardness
TPA of cheeses manufactured with
stretching water at 75°C ( ) and 85°C
( ) throughout the refrigerated storage
period. (b) Evolution of gumminess TPA
of cheeses made with stretching water
at 75°C ( ) and 85°C ( ) throughout the
refrigerated storage period
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2017) and the development of adequate functional properties (Guo
& Kindstedt, 1995). In addition to these changes, according to
Fathollahi, Hesari, Azadmard, and Oustan (2010), the decrease in
insoluble calcium reduces the electrostatic interactions between
caseins and leads to a more open protein matrix, thus making the
casein molecules more susceptible to proteolysis.
The micrographs in Figure 1 show changes in this interaction
and were confirmed by the results in Figure 2. According to Bourne
(2002), gumminess is defined as the energy required to disintegrate
a semisolid food to a state ready for swallowing and is dependent on
the hardness of the product. Therefore, if the hardness decreases,
the gumminess decreases due to the interactions between casein
and fat as shown in Figure 1. There was no interaction between
the stretching water temperatures and refrigerated storage time
for hardness TPA (p  =  .998) and gumminess TPA (p = .995) of the
cheeses.
The mechanical behavior of cheese depends mainly on the re-
sistance of the casein matrix to deformation. Casein is present in
cheese in the form of a protein matrix in which fat globules, water,
minerals, bacteria, and dissolved solutes, such as lactose, lactic
acid, soluble salts, and peptides, are all interspersed (Lamichhane
et al., 2018).
Some factors, such as moisture and/or mineral content, affect the
deformation capacity of the casein matrix. Free water, for example,
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6 of 8       GONÇALVES and CARDARELLI
reduces the friction between casein micelles because it increases
their hydration. In contrast, insoluble calcium increases the hardness
of cheese because calcium is responsible for the formation of cross-
links (calcium bridges) in the casein matrix. More calcium bound
to the matrix results in harder cheese. The stiffness (hardness) of
cheese increases when the fat content of the cheese is decreased.
According to Faber, Jaishankar, and McKinley (2017), the casein/fat
ratio is important because it influences the texture. Standardization
of the casein/milk fat ratio used in cheese processing decreased the
fat content, which may explain the high TPA hardness obtained in
the present study, especially at the beginning of storage.
The adhesiveness TPA (p = .071), elasticity TPA (p = .730), and
cohesiveness TPA (p = .890) were not significantly affected by
stretching water temperature and storage time (p = .110; p = .088
and p = .325), and there was also no interaction between stretch-
ing water temperature and storage time (p = .139, p = .558, and
p = .736).
3.4 | Effect of stretching water temperature
on thermophysical properties
3.4.1 | Melting capacity
The fat globule size and interactions between these globules and/
or free fat with the casein matrix may play a role in determining the
melting capacity (Rowney et al., 2003). The stretching temperature
to which cheese is subjected influences the structure of cheese as
it affects its components and their interactions, including changes
in the physical state of fat and the molecular interactions between
casein and fat (Lamichhane et al., 2018). In addition, during the first
10 days after production, cheese undergoes changes that affect
its structure and functionality (Auty, Twomey, Guinee, Fenelon, &
Mulvihill, 2001). According to Chandan and Kilara (2011), melting ca-
pacity depends on the proteolytic activity of the lactic culture used
for manufacturing cheese as well as the fat and moisture contents,
where higher melting capacity is observed in cheeses with higher fat
and moisture contents.
F I G U R E 3   Evolution of melting
capacity with the storage time of cheeses
manufactured with stretching water at
75°C ( ) and 85°C ( )
The evolution of the melting capacity of cheeses during the
refrigerated storage time is shown in Figure 3. The different
stretching water temperatures (75 and 85°C) did not affect the
cheese melting capacity (p = .571). There was an increase in melt-
ing (p < .001) for both cheeses during the storage time, which may
have been related to proteolysis. The interaction between the
stretching water temperatures and refrigerated storage time did
not influence the cheese melting capacity (p = .995). The stan-
dardization of the milk casein/fat ratio used in cheese processing
resulted in lower fat content, increased hardness, and lower melt-
ing capacity because this relation is closely linked to the protein
structure of the cheese.
The paracasein fibers formed during stretching are initially hy-
drophobic, which favors the establishment of strong protein–protein
interactions that limit the ability of cheese to flow and stretch during
heating. In contrast, calcium solubilization favors melting. During the
first and/or second week of maturation, however, physicochemical
changes cause paracasein fibers to progressively hydrate, which al-
lows cheese to melt (Kindstedt, 2007) due to decreased hydrophobic
forces in the protein matrix (Smith et al., 2017).
3.4.2 | Free oil
The stretching temperatures (p = .555), refrigerated storage time
(p = .481), and interaction between the stretching water tempera-
ture and storage time (p = .964) did not affect the oil release. The
amount of free oil formed depends on the interaction between
fat and protein. Therefore, the lower free oil levels observed in
cheeses in the present study may be associated with the casein/
fat ratio standardization because the oil release considerably de-
creased with the decrease in the fat content of the cheese. The
formation of free oil is related to the separation of liquid fat from
the surface of melted cheese, and higher cheese fat contents
(on a dry matter basis) result in greater tendencies for oil release
to occur. Kindstedt, Carić, and Milanović (2004) confirmed that
the formation of free oil increases with increasing fat content in
Mozzarella cheese.
GONÇALVES and CARDARELLI
4 | CO N C LU S I O N S
The stretching of the Mozzarella cheese at temperatures of 75°C
and 85°C did not promote changes in the apparent zeta poten-
tial, maximum tension, elastic modulus, and texture profile of the
cheeses. There were no significant differences in the parameters
of adhesiveness, cohesiveness, hardness, elasticity, and gum-
miness. The different stretching temperatures adopted in the
study did not influence the melting and oil release of the cheeses.
However, the refrigerated storage time of cheeses subjected to
stretching at temperatures of 75 and 85°C promoted an increase
in melting and a decrease in hardness-TPA and gumminess-TPA.
The micrographs of the cheeses showed that the fat particle size
increased with the storage time, there were interactions between
casein and fat, which did not influence the release of oil from the
cheeses.
AC K N OW L E D G M E N T S
Mônica Correia Gonçalves would like to thank the Brazilian National
Council for Scientific and Technological Development (CNPq) for fi-
nancial support. The authors would also like to thank the School of
Food Engineering (FEA), the National Institute of Photonics Applied
to Cell Biology (INFABIC), and the Institute of Chemistry for re-
search support at the State University of Campinas.
E T H I C A L S TAT E M E N T S
C O N FL I C T O F I N T E R E S T
The authors have declared no conflicts of interest for this article.
ETHICAL REVIEW
This study did not involve any human or animal testing.
I N FO R M E D C O N S E N T
Written informed consent was obtained from all study participants.
ORCID
Mônica Correia Gonçalves  https://orcid.
org/0000-0002-7490-2520
Haíssa Roberta Cardarelli  https://orcid.
org/0000-0002-8087-3017
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AOAC. (2006c). Official methods of analysis of AOAC International. In
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How to cite this article: Gonçalves MC, Cardarelli HR. Effect
of the stretching temperature on the texture and
thermophysical properties of Mozzarella cheese. J Food
Process Preserv. 2020;00:e14703. https://doi.org/10.1111/
jfpp.14703