Microstructure of Mozzarella Cheese During Manufacture

摘要: Scanning electron microscopy was used to examine structural developments during the manufacture of low-moisture, part-skim Mozzarella cheese made by a stirred curd procedure. The micrographs showed changes in protein matrix , dispersion fat globules, and bacteria processing. Most knitting occurred stirring step, particularly dry stirring. A thin (5 ,urn) skin observed on particles at end Dry salting prior stretching resulted rapid loss whey from particle. Protein fibers were aligned longitudinal columns formed when stretched molded. Bacteria initially dispersed throughout matrix, but after stretching, most located fatwhey/protein interface. Brining cooled causing globules solidify additional be expelled, resulting globule indentations matrix. These can monitor structure manufacturing procedures are modified. An understanding protein/fat interactions development will help optimize physical properties reduced-fat, low-fat, non-fat