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A Study Of Factors Controlling Physical Properties Of Mozzarella Cheese And The Manufacture Of A Reduced Fat Mozzarella Cheese, Richard Kevin Merrill
A Study Of Factors Controlling Physical Properties Of Mozzarella Cheese And The Manufacture Of A Reduced Fat Mozzarella Cheese, Richard Kevin Merrill
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese. Cook color was not affected by enzyme type, but melt and stretch were significantly affected.
Proteolytic nature of starter cultures was reviewed and recommendation s were give n. Cheese made with proteinase-deficient strains had more stretch after holding for 14 and 28 d than cheese made with non-deficient strains. Cheese made with pairs or single strains of L. helveticus had the same …