Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/58338
Type: Artigo de periódico
Title: Proteolysis and functional properties of mozzarella cheese as affected by refrigerated storage
Author: Chaves
Viotto, WH
Grosso, CRF
Abstract: Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. Thereafter the cheeses were tempered under refrigeration for 1 mo and evaluated weekly. In general, cheeses presented low melting capacity as a result of low levels of proteolysis, This low intensity of proteolysis was probably a function of the destruction of the lactic starter and partial inactivation of the coagulant during stretching of the cheese. Free oil content increased during storage for both treatments, but more in the tempered samples.
Subject: mozzarella
proteolysis
refrigerated storage
melting capacity
Country: EUA
Editor: Inst Food Technologists
Rights: fechado
Date Issue: 1999
Appears in Collections:Unicamp - Artigos e Outros Documentos

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