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.
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References
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Tunick, M.H., Cooke, P.H., Malin, E.L., Smith, P.W., Holsinger, V.H. (1998). Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_1
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DOI: https://doi.org/10.1007/978-1-4757-5995-2_1
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