Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese

  • Paul S. Kindstedt
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 367)

Abstract

Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. In the United States, Mozzarella cheese is classified by standards of identity into four categories based on moisture content and fat on a dry basis (FDB). The four categories are divided into two high moisture types and two low moisture types. The low moisture types, which are used predominantly in food service and processing as ingredients for pizza products, account for a large majority of the Mozzarella produced in the U.S. (Kindstedt, 1993b). This review will focus on low-moisture (LM) Mozzarella.

Keywords

Hydrolysis Milling Lactose Galactose Emulsification 

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References

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Copyright information

© Springer Science+Business Media New York 1995

Authors and Affiliations

  • Paul S. Kindstedt
    • 1
  1. 1.Northeast Dairy Foods Research CenterUniversity of VermontBurlingtonUSA

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