EFFECT OF POST-CHEDDARING MANUFACTURING PARAMETERS ON THE MELTABILITYAND FREE OIL OF MOZZARELLA CHEESE

Authors
APOSTOLOPOULOS C BINES VE MARSHALL RJ
Citation
C. Apostolopoulos et al., EFFECT OF POST-CHEDDARING MANUFACTURING PARAMETERS ON THE MELTABILITYAND FREE OIL OF MOZZARELLA CHEESE, Journal of the Society of Dairy Technology, 47(3), 1994, pp. 84-87
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of the Society of Dairy Technology → ACNP
ISSN journal
00379840
Volume
47
Issue
3
Year of publication
1994
Pages
84 - 87
Database
ISI
SICI code
0037-9840(1994)47:3<84:EOPMPO>2.0.ZU;2-1
Abstract
The effect of reducing the salt content on the meltability and free oi l of mozzarella cheese was studied. In addition, the alternative use o f a twin-screw extruder is proposed for the stretching of the curd. It was found that by reducing the salt content the meltability and the f ree oil are slightly decreased. On the other hand, the cheese produced from the twin-screw extruder (fed with chilled curd) had lower meltab ility but no free oil at all compared with that from a conventional st retcher.