IMAGING OF CASEIN SUBMICELLES IN MOZZARELLA CHEESES BY TRANSMISSION ELECTRON-MICROSCOPY

Authors
TUNICK MH COOKE PH MALIN EL SMITH PW HOLSINGER VH
Citation
Mh. Tunick et al., IMAGING OF CASEIN SUBMICELLES IN MOZZARELLA CHEESES BY TRANSMISSION ELECTRON-MICROSCOPY, American laboratory, 30(22), 1998, pp. 44
Citations number
5
Categorie Soggetti
Instument & Instrumentation","Chemistry Analytical
Journal title
American laboratory → ACNP
ISSN journal
00447749
Volume
30
Issue
22
Year of publication
1998
Database
ISI
SICI code
0044-7749(1998)30:22<44:IOCSIM>2.0.ZU;2-4
Abstract
Because pizza is the most popular fast food in the U.S., there is a hi gh demand for mozzarella cheese. The relationships among the functiona l properties, protein breakdown, and microstructure of this cheese hav e been studied by the authors' laboratory, enabling a lo low-fat mozza rella to be developed for use in the National School Lunch Program.