Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter

The influence of exopolysaccharides (EPS), pre-acidification and use of two fat replacers, FR1 and FR2, on the textural and functional characteristics of Mozzarella cheeses were studied. Control cheeses made with EPS producing Streptococcus thermophilus 285 had the lowest moisture (52.84%) and yield...

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Veröffentlicht in:	International dairy journal 2005-06, Vol.15 (6), p.957-972
Hauptverfasser:	Zisu, B., Shah, N.P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences casein cheese milk cheese starters cheesemaking cooking quality Exopolysaccharide Fat replacer Food industries food quality Fundamental and applied biological sciences. Psychology melting microstructure Milk and cheese industries. Ice creams mozzarella cheese polysaccharides Pre-acidification proteolysis rheological properties Streptococcus thermophilus texture water content yields
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