The Science Behind Provolone and Mozzarella Cheeses
Paul Pacetti
This article will look to explain what exactly happens in the fermentation process when cheesemakers make provolone and mozzarella cheeses. Originating from southern Italy, these cheeses are some of the most popular in the world. From pizza to sandwiches to salads, these cheeses go pretty well with almost anything. Let’s take a look at the science behind these two cheeses.
When you start making cheese, of course there are the two major components, the curd and the whey, both of which come from the milk used to create the cheese. The curd is coagulated out of the original milk casein protein with the enzyme rennet and usually lactic acid produced by microorganisms (Hepler). In the case of Provolone and Mozzarella, these two cheeses use the bacterial organisms streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, streptococcus lactis, and lactobacillus helveticus (Todar). These bacteria like to grow at warmer temperatures and are lactic acid producers. For provolone, manufacturers also add 4-hexamethylene tetramine is added to inhibit propionic and clostridium bacteria (Hepler). The process of making these cheeses both start with heating up cow milk, the rennet, and the microorganisms needed to ferment the cheese. After slowly increasing the heat, mixing the rennet throughout the milk, and pausing the heating at certain temperatures for fermentation process to occur, the curds should have separated from the whey. When they are separated, shiny, and stretchy, then they are ready to be molded (Cultures for Health). The curds are taken from their hot baths, stretched and molded, and then placed in brine or cold water to solidify (Cultures for Health). When finished, the provolone cheese should have a PH of 5.4-6.0, and the mozzarella should have a PH of 5.0-5.4. Provolone’s flavor comes out with a bland acid and a little sharper flavor, while mozzarella’s flavor comes from the lactic acid and acetylaldehyde produced (Hepler). This is the science behind two of the most popular cheeses in the world.
When you start making cheese, of course there are the two major components, the curd and the whey, both of which come from the milk used to create the cheese. The curd is coagulated out of the original milk casein protein with the enzyme rennet and usually lactic acid produced by microorganisms (Hepler). In the case of Provolone and Mozzarella, these two cheeses use the bacterial organisms streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, streptococcus lactis, and lactobacillus helveticus (Todar). These bacteria like to grow at warmer temperatures and are lactic acid producers. For provolone, manufacturers also add 4-hexamethylene tetramine is added to inhibit propionic and clostridium bacteria (Hepler). The process of making these cheeses both start with heating up cow milk, the rennet, and the microorganisms needed to ferment the cheese. After slowly increasing the heat, mixing the rennet throughout the milk, and pausing the heating at certain temperatures for fermentation process to occur, the curds should have separated from the whey. When they are separated, shiny, and stretchy, then they are ready to be molded (Cultures for Health). The curds are taken from their hot baths, stretched and molded, and then placed in brine or cold water to solidify (Cultures for Health). When finished, the provolone cheese should have a PH of 5.4-6.0, and the mozzarella should have a PH of 5.0-5.4. Provolone’s flavor comes out with a bland acid and a little sharper flavor, while mozzarella’s flavor comes from the lactic acid and acetylaldehyde produced (Hepler). This is the science behind two of the most popular cheeses in the world.
Works Cited:
Cultures for Health, a Where Healthy Food Starts guide: Cheesemaking. Cultures for health. Web. 10 Mar. 2015. http://www.culturesforhealth.com/media/docs/Cheesemaking_eBook.pdf
Hepler, Steve, et al. Cheese Flavorings. Penn State University. 1 Dec. 1999. Web. 10 Mar. 2015. https://www.courses.psu.edu/fd_sc/fd_sc400_jnc3/small/cheese.htm
Hui, Y. H., et al. Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, 2004. Print.
Todar, Kenneth. Lactic Acid Bacteria. Todar’s Online Textbook of Bacteriology. Web. 10 Mar. 2015. http://textbookofbacteriology.net/lactics_3.html
Cultures for Health, a Where Healthy Food Starts guide: Cheesemaking. Cultures for health. Web. 10 Mar. 2015. http://www.culturesforhealth.com/media/docs/Cheesemaking_eBook.pdf
Hepler, Steve, et al. Cheese Flavorings. Penn State University. 1 Dec. 1999. Web. 10 Mar. 2015. https://www.courses.psu.edu/fd_sc/fd_sc400_jnc3/small/cheese.htm
Hui, Y. H., et al. Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, 2004. Print.
Todar, Kenneth. Lactic Acid Bacteria. Todar’s Online Textbook of Bacteriology. Web. 10 Mar. 2015. http://textbookofbacteriology.net/lactics_3.html