Abstract
Consumer demand for palatable low-fat foods has prompted the development and production of a wide variety of new foods. Consumer interest in low-fat dairy products has increased dramatically, and among the many new and improved dairy foods are some Mozzarella cheeses that have suitable textural properties yet contain less fat than part-skim varieties (Tunick et al., 1991). We further improved the textural properties of low-fat Mozzarella cheeses by adjusting the proportions of ingredients and processing conditions (Tunick et al., 1993). High levels of moisture in the non-fat substance significantly decreased the hardness, complex viscosity and elastic modulus, and the meltability increased during storage. These improvements in textural properties appeared to be most directly related to increased proteolysis under conditions of high moisture.
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© 1995 Springer Science+Business Media New York
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Cooke, P.H., Tunick, M.H., Malin, E.L., Smith, P.W., Holsinger, V.H. (1995). Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_19
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_19
Publisher Name: Springer, Boston, MA
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