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Article: Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
- Article from:
- Journal of Dairy Science
- Article date:
- May 1, 2007
- Author:
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Copyright informationCopyright American Dairy Science Association May 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The objective of the present study was to investigate the influence of stretching temperature, fat content, and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments (batches) were carried out on an industrial scale on successive days, following the standard procedure with some modifications. Fat content of cheese milk, temperature at the stretching step, and time of brining varied from one batch to another as required by the experimental design, outlined by a surface response model. Proteolysis was assessed during ripening of samples, which was prolonged for at least 3 mo, by means of electrophoresis, nitrogen fractions, and ...
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