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Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage


Anticaking agents are widely used for preventing lump formation during storage of shredded Mozzarella cheese (SMC). Potato starch (PS) as an anticaking agent may be added in SMC to improve its storage stability. The SMC added with PS was studied for 8 weeks of storage along with control and changes in physico-chemical and sensory attributes were observed. The free fatty acid (FFA) and thiobarbituric acid (TBA) values for SMC with PS reduced by 6.5 and 9.5 times, respectively as compared to control. Sensory and meltability also improved significantly (p < 0.05) as a consequence of PS addition. The aw, pH and tyrosine values also significantly (p < 0.05) decreased in case of SMC with PS than control. Lower aw suggested less available water for various spoilage mechanisms. The SMC with PS had a clean flavor without clumps during entire span of storage.

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Fig. 1
Fig. 2
Fig. 3



Equilibrium moisture content, g moisture/ g solids

wm :

Moisture content equivalent to the monolayer, g moisture/ g solids

aw :

Water activity

a, b, c:



Guggenheim constant


Correction factor for properties of multilayer molecules with respect to the bulk liquid

∆HIS :

Isosteric enthalpy of sorption

∆SIS :

Isosteric entropy of sorption


Universal gas constant (8.314 J/K mol)


Absolute temperature (K)

R2 :

Coefficient of determination


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The authors acknowledge the financial support of Director, National Dairy Research Institute, Karnal, Haryana, India.

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Correspondence to Apurba Giri.

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Singh, M.P., Kanawjia, S.K., Giri, A. et al. Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage. J Food Sci Technol 52, 7507–7512 (2015).

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  • Shredded Mozzarella cheese
  • Potato starch
  • Physico-chemical properties
  • Sensory properties
  • Storage