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Article: Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled.
- Article from:
- Emerging Food R&D Report
- Article date:
- May 1, 2002
CopyrightCOPYRIGHT 2002 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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Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled. In low-fat Mozzarella, a large increase in whiteness occurred when the cheese was heated. Whiteness levels decreased when the cheese was cooled. In low-moisture, part-skim Mozzarella, the changes in whiteness that took place were not as significant. Researchers believe that a reversible gel formed in the serum phase of the cheese when it was heated, and this gel might have been responsible for changes in the L-value of low-fat Mozzarella when it was heated and ...