Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage
作者： Peter H. Cooke , Michael H. Tunick , Edyth L. Malin , Philip W. Smith , Virginia H. Holsinger
DOI: 10.1007/978-1-4615-1913-3_19
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摘要: Consumer demand for palatable low-fat foods has prompted the development and production of a wide variety new foods. interest in dairy products increased dramatically, among many improved are some Mozzarella cheeses that have suitable textural properties yet contain less fat than part-skim varieties (Tunick et al., 1991). We further by adjusting proportions ingredients processing conditions 1993). High levels moisture non-fat substance significantly decreased hardness, complex viscosity elastic modulus, meltability during storage. These improvements appeared to be most directly related proteolysis under high moisture.
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