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Article: Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Sep 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and micro-structural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standardized, whereas bovine MC formed a significantly larger amount of free oil throughout the experiment. The results of the proteolytic patterns, texture attribute (cohesiveness), and ...