Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Cheese

1992

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors Sep 1992

Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

Three 375 lb vats of cultured low moisture pan skim Mozzarella cheese were produced from the same batch of standardized milk and rennet, but using three different rod (Lactobacillus bulgaricus - Marschall ProduciS - Thennorod) and coccus (Streptococcus thermophilus - Mar chall Product - Thennococcus) ratios (9R:IC, 5R:5C, and !R:9C). The total volume and total colony fonning units of culture added was kept constant for all ratios (i.e., I 02 ml/375 I b). Cheese was made with the ·'no-brine·· chee e making method using a I06°F (41° ) cook temperature, 6.4 draw pH *whey), 5.25 milling pH ...


Effect Of Draw Ph On The Development Of Curd Structure During The Manufacture Of Mozzarella Cheese, L. J. Kiely, P. S. Kindstedt, G. M. Hendricks, J. E. Levis, J. J. Yun, D. M. Barbano Jan 1992

Effect Of Draw Ph On The Development Of Curd Structure During The Manufacture Of Mozzarella Cheese, L. J. Kiely, P. S. Kindstedt, G. M. Hendricks, J. E. Levis, J. J. Yun, D. M. Barbano

Food Structure

The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers.

Of additional interest is the effect of draw pH on the structure of curd at whey drainage. When whey was drained at pH 6.4, an open poorly fused network of paracasein particles was observed in the cheese curd. Jn contrast, lowering the ...