Functional properties of imitation mozzarella cheese using rennet casein.
نویسندگان
چکیده
منابع مشابه
Reorganization of Casein Submicelles in Mozzarella Cheese During Storage
To gain a better understanding of the factors involved in textural changes in Mozzarella cheese during storage, electron microscopic imaging was used to compare the ultrastructure of the protein matrix on the day of stretching (0 weeks) and after 6 weeks of storage at 4°C. Low-fat and full-fat cheeses were prepared from nonhomogenized milk and from milk homogenized at 10.3 and 17.2 MPa. Analysi...
متن کاملProteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.
Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of t...
متن کاملProteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage
Authors Chaves and Viotto are with the Dept. of Food Technology. Direct inquires to Dr. Grosso, C.R.F. present address: Dept. of Nutrition, Food Engineering Faculty, State University of Campinas, S.P. Brazil, CEP 13083-970. ABSTRACT Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. There...
متن کاملStretchability Test for Mozzarella Cheese
NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive versi...
متن کاملβ-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk. The aim of this study was to show the usefulnes of molecular markers to identify the admixture of bovine milk to bubaline milk during the manufacturing process of mozzarella cheese. Samples of mozzarella cheese were produced...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1989
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.63.1365