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Article: See-through cheese.(low-fat mozzarella)(Brief article)
- Article from:
- Popular Science
- Article date:
- March 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Bonnier Corporation. 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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MAYBE IT'S because he grew up on a dairy farm in Iowa, but when it came time for Lloyd Metzger to choose a thesis to pursue for his doctorate, he picked a topic that's a little cheesy: low-fat mozzarella.
Metzger and his Cornell University food science colleagues wanted to find out why low-fat mozzarella turns unappetizingly clear when it cools after cooking. By separating the two components of Cheese--fat and a watery protein solution--in a centrifuge, the researchers determined that proteins called caseins are responsible for the translucence.
Before mozzarella is cooked, and white it is hot, these proteins interact to form tangled masses that scatter ...