Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds
作者： Hiroyuki Shima , Morimasa Tanimoto
DOI: 10.1007/S00217-015-2525-8
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摘要: The effect of fat content in cheese curds on their rheological properties was examined using dynamic shear measurements. Surplus addition to milk samples caused two distinct types changes the temperature dependence viscoelastic moduli resultant curds. first a significant reduction over wide range, which is attributed presence liquefied globules within protein network. second excess contribution low-temperature owing reinforcing solidified globules. An upward shift sol–gel phase transition driven by an increased also observed.
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