Titlebook: Chemistry of Structure-Function Relationships in Cheese; Edyth L. Malin,Michael H. Tunick Book 1995 The Editor(s) (if applicable) and The

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Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milkpeal as a beverage and greater reliability and efficiency as a food ingredient (Trout, 1950). Many investigations of the physico-chemical changes that occur in milk during homogenization have been reviewed (Peters, 1964; Walstra, 1983), and there is now general agreement that the major effects are d

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Influence of Casein Peptide Conformations on Textural Properties of Cheesee curd is formed and continues through the ripening stage; it also occurs during refrigerated storage of non-ripened cheeses such as low-fat, high-moisture Mozzarella (Tunick et al., 1991; Malin et al., 1993). Renneting enzymes and plasmin provide casein fragments that eventually become substrates f

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Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storageairy 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

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978-1-4613-5782-7The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines