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Article: Homogenization retards protein breakdown in Mozzarella cheese
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 1993
CopyrightCOPYRIGHT 1993 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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Mozzarella cheese isn't usually made from homogenized milk unless ingredients other than fresh milk are used. But USDA/ARS researchers (Eastern Regional Research Center, 600 E. Mermaid La., Philadelphia, PA 19118) have found that homogenization retards the breakdown of casein. So, scientists believe that homogenization of milk before cheesemaking could extend the shelf life of the product and allow it to be stored for longer periods in refrigerators. But they still have to perform tests to determine exactly how long shelf life can be extended. After Mozzarella, they intend to see if proteolysis can be inhibited
in other cheeses in the same manner.
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