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Article: Importance of relationships among cheese properties.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 2001
CopyrightCOPYRIGHT 2001 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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Recent studies of reduced- and full-fat mozzarella cheese confirm that the relationship among the fat content, salt concentration and age of the cheese during its storage plays a critical role in determining the degree of whiteness that this cheese reflects. Background for this research stems from a color-appearance defect specific to reduced-fat mozzarella. When made with either a 10% or 6% fat content, mozzarella has a greenish tint. This lower-fat mozzarella cheese also decreases in whiteness during storage, and if no colloidal or particulate colorants are added to compensate for the absence of fat globules, the cheese can become translucent.
Apparently, ...
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