Effect of Milk Preacidification on Low Fat Mozzarella Cheese: III. Post-Melt Chewiness and Whiteness
نویسندگان
چکیده
منابع مشابه
Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk
Microfluidization of cheese milk at different temperatures and pressures altered the meltability and rheological properties of Mozzarella cheese. Pasteurized milks, standardized to 1.0 (low-fat (LF)) or 3.2 (full fat (FF)) g fat/100 g milk, heated to 10, 43, or 54 1C, and then microfluidized at pressures of 34, 103, or 172MPa, were used to manufacture Mozzarella cheese. Cheeses made from nonmic...
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Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...
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Cheese manufacture is one of the classical examples of food preservation, dating from 6000 – 7000 BC. Cheese exploits two classical principles of food preservation, i.e. lactic acid fermentation and reduction of water activity through removal of water and addition of NaCl. Establishment of low redox potential and secretion of antibiotics by starter microorganisms contributes to the storage stab...
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15 صفحه اولThe effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.
This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. S...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2001
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(01)70166-x