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Article: Temperature effect on structure-opacity relationships of nonfat mozzarella cheese
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2002
- Author:
CopyrightCopyright American Dairy Science Association Sep 2002. Provided by ProQuest LLC. (Hide copyright information)
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Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese1
ABSTRACT
Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4(deg)C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10(deg)C or 50(deg)C, the bottles were placed on a scanner and color values measured. Samples were also taken on d 1 for chemical, micro, and ultrastructural analyses. Applying heat increased cheese opacity. At 50(deg)C the cheese was ...