Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

摘要: Abstract Skim milk powders may be used as a convenient alternative to fresh in high moisture Mozzarella cheese manufacturing. The effects of blend 40 g/100 g reconstituted low heat skim powder and 60 g/100 g on processing quality (experimental) were evaluated, comparison with cheeses produced only (control). ability experimental curd retain fat during stretching was lower than control, showed by the content water (2.85 ± 0.45 g/100 g 2.01 ± 0.31 g/100 g for control curds, respectively). However, similar composition. Cheese rheological properties affected, more organized casein network tanδ n’ values cheeses. use also increased fraction solvation measured field NMR when compared This study demonstrated applicability obtain without major changes product quality.