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Full-Text Articles in Life Sciences

Effect Of Proteolytic Activity Of The Lactic Cultures On Mozzarella Cheese Quality, Wen-Hsu Amos Wang May 1989

Effect Of Proteolytic Activity Of The Lactic Cultures On Mozzarella Cheese Quality, Wen-Hsu Amos Wang

All Graduate Theses and Dissertations

The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese. Three tests (stretch test, melt test, and browning test) were modified to evaluate the quality of cheese.

A stretch test using the Brookfield helipath viscometer to stretch the cheese sample at 60°C was successful in distinguishing cheeses from different make procedures and from different proteolytic strains. A melt test using a glass tube to hold the cheese flow at 110°C for ...


Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors Jan 1989

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.