Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties
نویسندگان
چکیده
منابع مشابه
Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage
Authors Chaves and Viotto are with the Dept. of Food Technology. Direct inquires to Dr. Grosso, C.R.F. present address: Dept. of Nutrition, Food Engineering Faculty, State University of Campinas, S.P. Brazil, CEP 13083-970. ABSTRACT Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. There...
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Nonfat (0% fat), reduced-fat (11% fat), and control (19% fat) mozzarella cheeses were made using direct acidification to test the influence of three levels (0.25X, 1X, and 4X) of coagulant concentration on proteolysis, meltability and rheological properties of cheeses during 60 d of storage at 5 degrees C. Changes in meltability, level of intact alpha(s1)-casein and beta-casein (by capillary el...
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Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of t...
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NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive versi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1995
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(95)76887-4