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Article: Analyze submicellar structure of low-moisture cheese.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 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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The popularity of pizza has made mozzarella the second-most-consumed cheese in the United States. Determining the relationships among the functional properties, protein breakdown and microstructure of this cheese has enabled USDA-ARS scientists (Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038) to develop a low-fat mozzarella for use in the U.S. National School Lunch Program.
Cheesemakers sometimes find it more economical to replace fresh milk with reconstituted milk made from nonfat dry milk (NFDM) and cream. Researchers have evaluated the relationships among proteolysis, texture and microstructure of mozzarella made from NFDM.
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