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Article: Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled. (Executives: FYI).
- Article from:
- Emerging Food R&D Report
- Article date:
- June 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled. In low-fat Mozzarella, a large increase in whiteness appeared when the cheese was heated. Whiteness levels decreased when the cheese was cooled. In low-moisture, part-skim Mozzarella, the changes in whiteness that took place were not as significant. Researchers believe that a reversible gel formed in the serum phase of the cheese when it was heated, and this gel might have been responsible for changes in the L-value of low-fat Mozzarella when it was heated and ...
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Article: Physicochemical characterization of Mozzarella ...
Journal of Dairy Science;
November 1, 2009 ;
700+ words
... ... of the problems occurring during Mozzarella cheese whey concentration, lactose crystallization ... was achieved. For this purpose, Mozzarella cheese wheys were sampled and their content ... of this survey, it was shown that Mozzarella cheese wheys were more concentrated in lactate ...
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