Corpus ID: 41175172

Age Related Changes in the Microstructure of Mozzarella Cheese

  title={Age Related Changes in the Microstructure of Mozzarella Cheese},
  author={L. Joseph Kiely and Paul S. Kindstedt and Gregory M. Hendricks and Jamie E Levis and James J. Yun and David M. Barbano},
  • L. Joseph Kiely, Paul S. Kindstedt, +3 authors David M. Barbano
  • Published 1993
  • Chemistry
  • Changes that occurred in the microstructure of low-moistu re, part skim Mozzarella made with a mixed starter consisting of Streptococcus sa/ivarius ssp. thermophil us and Lacwbacillus delbrueckii ssp. bulgaricus and coagulated with fermentation -produced chymosin , were examined during 50 days of ripening at 4 °C. Im mediately after manufac ture (day 3), a homogeneous and continuous phase of amorphous paracasein represented a three-dimensional protein network in the cheese. A large number of… CONTINUE READING

    Create an AI-powered research feed to stay up to date with new papers like this posted to ArXiv

    Figures and Tables from this paper.


    Publications citing this paper.


    Publications referenced by this paper.

    De - velopment of rennetfree and starterfree cheese making methods for Mozzarella cheese

    • LJ Kiely, H Chen, +3 authors RR Rasmussen
    • J . Dairy Sci .
    • 1992

    Functional properties of Mozzarella cheese on pizza : A review

    • PS Kindstedt, LJ Kiely, JA Gilmore
    • Cult . Dairy Prod . J .
    • 1992

    Impact of cook temperature and storage temperature on changes in apparent viscosity and free oil formation of Mozzarella cheese

    • K Larose, H Chen, +3 authors RR Rasmussen
    • J . Dairy Sci .
    • 1992

    Changes in the microstructure of Saint Paulin cheese during manufacture studied by scann ing elec tron microscopy

    • M Rousseau, C LeGallo
    • Food Microstructure
    • 1990