Characterization of Natural and Imitation Mozzarella Cheeses by Differential Scanning Calorimetry

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Abstract
Differential scanning calorimetry was used to distinguish natural Mozzarella cheese from imitation Mozzarella made with calcium caseinate. The enthalpy of the milk fat melting transition at 18.degree. C decreased with increasing caseinate concentration. Scanning electron microscopy studies revealed an agglomeration of lipids in the imitation samples, whereas the natural cheese has a uniform dispersion of fat globules. The addition of the caseinate apparently affected the crystallization of the fat, leading to the enthalpy reduction. Electrophoresis and atomic absorption procedures did not differentiate between natural and imitation samples.