Mozzarella Cheese – A Review of the Structural Development During Processing

Mozzarella Cheese – A Review of the Structural Development During Processing From its journey from milk through to its end use, Mozzarella cheese undergoes significant transformations in its makeup of components and their structural arrangement. The typical Mozzarella processing steps each alter the structural configuration of the system. The colloidal dispersion of proteins, fat, lactose and minerals that is milk experiences physical, thermal, chemical, biological and ionic induced changes to its composition and structure throughout the manufacturing process and storage. This review critically evaluates the literature related to the structural changes occurring as a result of each step in Mozzarella cheese production process. Emphasis is placed on the role of each step and the induced transformations at the micro and macro scale in the system. Additionally, the review also looks at the changes that occur as a result of storage. This evolution in structure culminates in the creation of an end product with a bi-continuous gel structure that has a desired functionality in its end use. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Biophysics Springer Journals

Mozzarella Cheese – A Review of the Structural Development During Processing

Loading next page...
 
/lp/springer_journal/mozzarella-cheese-a-review-of-the-structural-development-during-locZGFq2CH
Publisher
Springer US
Copyright
Copyright © 2017 by Springer Science+Business Media, LLC, part of Springer Nature
Subject
Chemistry; Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry
ISSN
1557-1858
eISSN
1557-1866
D.O.I.
10.1007/s11483-017-9511-6
Publisher site
See Article on Publisher Site

Abstract

From its journey from milk through to its end use, Mozzarella cheese undergoes significant transformations in its makeup of components and their structural arrangement. The typical Mozzarella processing steps each alter the structural configuration of the system. The colloidal dispersion of proteins, fat, lactose and minerals that is milk experiences physical, thermal, chemical, biological and ionic induced changes to its composition and structure throughout the manufacturing process and storage. This review critically evaluates the literature related to the structural changes occurring as a result of each step in Mozzarella cheese production process. Emphasis is placed on the role of each step and the induced transformations at the micro and macro scale in the system. Additionally, the review also looks at the changes that occur as a result of storage. This evolution in structure culminates in the creation of an end product with a bi-continuous gel structure that has a desired functionality in its end use.

Journal

Food BiophysicsSpringer Journals

Published: Dec 30, 2017

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off