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Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese*
- Article from:
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Journal of Dairy Science
- Article date:
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July 1, 2004
- Author:
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Copyright informationCopyright American Dairy Science Association Jul 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T^sub 1^ 0.48%, T^sub 2^, 0.42%, and T^sub 3^ 0.35%) were manufactured and stored at 4°C. Microstructure and meltability of cheeses were studied on d 1 and 30. The micrographs were analyzed for numbers, area, perimeter, roundness, and size of the fat particles. Reduced calcium cheeses had greater meltability and more hydrated protein matrix with greater number of fat particles (control = 125, T^sub 1^ = 193, T^sub 2^ = 184, and T^sub 3^= 215 ...
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