Temperature Effect on Structure-Opacity Relationship s of Nonfat Mozzarella Cheese

摘要

Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese and then to relate changes in structure to changes in cheese opacity. Cheesee was made according to a direct-acid, stirred-curd Procedure. Cheese samples, at 4 deg. C, were taken on d 1 And placed into glass bottles, which were sealed and Heated. Once the cheese reached 10 deg. C or 50 deg. C, the bot- Tles were placed on a scanner and color values measured. Samples were also taken on d 1 for chemical, micro, And ultrastructural analyses.