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Article: Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates*
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Nov 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Low-moisture, part-skim (LMPS) Mozzarella cheeses were made from concentration factor (CF) 6, 7, 8, and 9, pH 6.0 skim milk microfiltration (MF) retentates using a vatless cheese-making process. The compositional and proteolytic effects of cheese made from 4 CF retentates were evaluated as well as their functional properties (meltability and stretchability). Pasteurized skim milk was microfiltered using a 0.1-µm ceramic membrane at 50°C to a retentate CF of 6, 7, 8, and 9. An appropriate amount of cream was added to achieve a constant casein:fat ratio in the 4 cheesemilks. The ratio of rennet to casein was also kept constant in the 4 cheesemilks. The compositional characteristics ...
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