Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese

  • Michael H. Tunick
  • Peter H. Cooke
  • Edyth L. Malin
  • Philip W. Smith
  • V. H. Holsinger
Chapter

Abstract

The increased demand for reduced-fat dairy products has spurred research into low fat (LF) cheeses, including Mozzarella. The LF Mozzarella procedure developed in our laboratory has been scaled up and tested in schools1 and is now being served on pizzas in the National School Lunch Program2. We have conducted studies with different cooking temperatures and homogenization pressures to determine the effects on casein breakdown, rheological properties, and microstructure in LF Mozzarella3,4, and are using these results to improve the quality of this cheese.

Keywords

Transmission Electron Microscopic Image Refrigerate Storage Cheese Sample Mozzarella Cheese Cryphonectria Parasitica 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Michael H. Tunick
    • 1
  • Peter H. Cooke
    • 1
  • Edyth L. Malin
    • 1
  • Philip W. Smith
    • 1
  • V. H. Holsinger
    • 1
  1. 1.Agricultural Research Service, Eastern Regional Research CenterU.S. Department of AgricultureWyndmoorUSA

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