Corpus ID: 41175172

Age Related Changes in the Microstructure of Mozzarella Cheese

@inproceedings{Kiely1993AgeRC,
  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},
  year={1993}
}
  • 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

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