Cheese, mozzarella

Angeletti, R. Gioacchini, A.M. Seraglia, R. Piro, R. Traldi, P. The Potential of MALDI-MS in die Quality Control of WatCT Buffalo Mozzarella Cheese. J. Mass Spectrom. 1998, 33, 525-531. 

Barbano, D. M. 1984. Mozzarella cheese composition, yield, and how composition control influences profitability. Paper No. 1984-1. 21st Annual Marschall Invitational Italian Cheese Seminar. Marschall Products, Madison, Wise. 

Esterification Species of Hansenula, Kluyveromyces, Brettanomyces Ethyl acetate and ethyl lactate in cottage cheese and shredded Mozzarella cheese. See also Milk and Milk Products... 

Figure H2.1.3 A force/deformation curve illustrating the lubricated squeezing flow of mozzarella cheese (2.3 cm length, 1.8 cm width, 1.8 cm height, 10 mm/min deformation rate), butter (2.1 cm diameter, 2.4 cm height, 5 mm/min deformation rate), and caramel (2.2 cm diameter, 1.9 cm height, 2 mm/min deformation rate) under uniaxial compression at room temperature.

Rigid specimens (e.g., apple, cheddar cheese) often exhibit a sudden decrease in force (stress) after a certain amount of deformation (maximum strain). At this point the specimen has fractured. Maximum stress and strain values may vary depending on the chosen specimen. Specimens that are weakly structured and tend to flow under lubricated compression (e.g., mozzarella cheese, marshmallow) demonstrate squeezing flow. As a result, the force (stress) continually increases as the specimen deformation (strain) increases. These materials do not fracture, but continue to stretch radially while under compression. Both rigid and soft specimens of the same material may exhibit varying characteristics depending on the deformation rate and the aspect ratio of each specimen. 

Various applications of PITC in analyses of acid hydrolysates of purified proteins and peptides (91) and of hydrolysates of feeds (92) have been described. Bidlingmeyer et al. (93) showed reversed-phase chromatographic analysis of free amino acids and hydrolysates of foods (soybean flour, mozzarella cheese, beer, and soy sauce) with formation of PITC derivatives to be a fast, reproducible method that presented a very good correlation with the results obtained by ion-exchange chromatography. 

M.M. Ak, D. Bogenrief, S. Gunasekaran and N.F. Olson, Rheological Evaluation of Mozzarella Cheese by Uniaxial Horizontal Extension, J. Texture Studies, 24 437-453 (1993). 

Brescia, M. A., Monfreda, M., Buccolieri, A., and Carrino, C. (2005). Characterization of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations. Food Chem. 89,139-147. 

Predictably, Mama had provided a bathtub-sized bowl ofpidocchi soup and a cannonball of mozzarella cheese, my favorite. When I let myself into the atelier, the Maestro was seated at his desk, peering into a book. Three more were stacked within reach, and I recognized them all as herbals. He scowled as I laid down my tray. He has so little interest in food that I keep track of his meals to make sure he eats at all. 

Kuo, M.I., Anderson, M.E., and Gunasekaran, S. 2003. Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheeses by nuclear magnetic resonance imaging. J. Dairy Sci. 86, 2525-2536. 

Increase in hydration of the para-casein and physical expansion or swelling of the para-casein matrix, at least in Mozzarella cheese (Kindstedt, 1995 Guo and Kindstedt, 1995 Guo et al., 1997 Thierry et al, 1998 Boutrou et al, 1999 Guinee et al., 2000a, 2002)... 

Hydration and swelling of the casein matrix during storage, at least in Mozzarella cheese, an event which is expected to shear, and rip, residual membrane from the fat globules/globule clumps (Kindstedt and Guo, 1997 McMahon and Oberg, 1999). 

Figure 11.10. Effect of homogenization pressure on the hardness (A, B) and springiness (C, D) of 1 week (a, c) and 6 week (b, d) -old Mozzarella cheeses with different levels of fat-in-dry matter (low-fat, LF, 22%, w/w high-fat, HF, 49%, w/w) and manufactured using a low (FT, 32°C) or high (HT, 45.9°C) curd scalding temperature FFHT ( ), FFFT (O), HFHT (A), or HFFT (A) (drawn from data of Tunick et al., 1993b).

Rowney et al. (2003) compared the effect of anhydrous milk fat (AMF, melting point 29.5°C) and fat fractions of different melting points, obtained from the AMF and dispersed into the cheese milk at a low homogenization pressure (2.6 MPa at 50°C), on the functionality of Mozzarella cheese. The fractions and their melting points were olein, (27°C) and stearin (43.2°C). Increasing the melting point led to a significant increase in the level of free oil in the cheese and a reduction in the viscosity of the heated (60°C) 3 d-old... 

Guinee, T.P., Mulholland, E.O., Mullins C., Corcoran. M.O. 2000b. Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese, Milchwis-senschaft. 55, 135-138. 

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