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Article: Surface coating improves performance of lower-fat cheese
- Article from:
- Emerging Food R&D Report
- Article date:
- July 1, 1998
CopyrightCOPYRIGHT 1998 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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Lower-fat cheeses brown more and melt less compared with their full-fat counterparts. Shreds of lower-fat mozzarella don't easily melt and fuse on a pizza. They also tend to overbrown under high-bake temperatures of greater than 260 C, which are used in commercial pizza operations. Similarly, slices of lower-fat cheese or other processed cheese products usually form a skin on their surface and resist melting and flowing.
Scientists at the Northeast Dairy Foods Research Center (Cornell University, 118 Stocking Hall, Ithaca, NY 14853) have found that applying a thin hydrophobic surface coating (HSC) of 100% canola oil to the surface of lower-fat cheese shreds or ...