Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese.

@article{Kindstedt1993EffectOM,
  title={Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese.},
  author={Paul S. Kindstedt},
  journal={Critical reviews in food science and nutrition},
  year={1993},
  volume={33 2},
  pages={167-87}
}
Shredding and melting characteristics are vital to the function of low-moisture Mozzarella cheeses that are used as ingredients for pizza and related foods. Newly manufactured Mozzarella melts to a tough, extremely elastic, and somewhat granular consistency with limited stretch that is unacceptable for pizza. However, during the first few weeks of refrigerated storage, a dramatic transformation occurs as the unmelted cheese becomes softer and the melted cheese becomes more viscous, less elastic… CONTINUE READING

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