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Article: Age-related changes offer insight into manufacturing's impact on cheese.
- Article from:
- Emerging Food R&D Report
- Article date:
- March 1, 1999
CopyrightCOPYRIGHT 1999 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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Research on age-related changes that occur in mozzarella cheese after its manufacture has improved our understanding of how manufacturing parameters influence mozzarella quality and shelf life. Scientists at the Western Dairy Research Center (Utah State University, 8700 Old Main Hill, Logan, UT 84322) have studied what happens to water in mozzarella cheese during its storage, and how this affects its microstructure and functionality.
Investigators found that during the first three weeks of refrigerated storage, the expressible water within the fat-serum channels of mozzarella cheese is absorbed into the cheese protein matrix where it becomes entrapped. This is ...