Original Article

Year: 2020 | Month: June | Volume 9 | Issue 1

Burrata Cheese – Mozzarella Transformed

Atanu Jana
DOI:10.30954/2321-712X.01.2020.2

Aim:

One of the less known Pasta filata cheese in Indian context is Burrata cheese, an Italian origin cheese popular in Southern Italy. Burrata is preferably consumed with olive oil and serves as an alternative to Caprese salad. This cheese variety is usually made from cow milk and are produced in two ways viz., artisanal method and industrial method. The product consists of a double structure viz., composed of a ‘bag’ made of mozzarella paste and an inner core ‘stracciatella’; the latter is a blend of double cream and Mozzarella cheese strips. The cheese is characterized by being rindless, milky white with a smooth, shiny surface made up of fibrous elastic structure. The cheese is spherical, characterized by a head and a short neck and is rich in milk fat (60.0 % fat-on-dry matter). The high moisture (aw 0.95 to 0.97) and pH (6.1-6.2) favours microbial growth restricting its shelf life, even under refrigerated conditions. Modified atmospheric packaging has enabled shelf life extension of cheese. Psychrotrophic microorganisms such as Pseudomonas and Enterobacteriaceae species are responsible for the spoilage of burrata cheese. Efforts have been underway to produce reduced-fat Burrata cheese to obviate the high calorie content and appropriate means to extend its shelf life.



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@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

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