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Age-related changes in the microstructure of mozzarella cheese.

Author(s) : KIELY L. J., KINDSTEDT P. S., HENDRICKS G. M., LEVIS J. E., YUN J. J., BARBANO D. M.

Type of article: Article

Summary

Electron-microscope analysis of changes in microstructure of mozzarella cheese prepared with a yeast made of S. thermophilus and L. bulgaricus, and chymosin-coagulation analysis, during a 50-day ripening process at 4 deg C. Formation of microcavities of various sizes and shapes was observed, which could be related to proteolysis or CO2 production in the cheese.

Details

  • Original title: Age-related changes in the microstructure of mozzarella cheese.
  • Record ID : 1994-2402
  • Languages: English
  • Source: Food Struct. - vol. 12 - n. 1
  • Publication date: 1993

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