HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Schafer, H. W. Articles by Olson, N. F. Search for Related Content PubMed Articles by Schafer, H. W. Articles by Olson, N. F.

Characteristics of Mozzarella Cheese Made by Direct Acidification from Ultra-High-Temperature Processed Milk^a

University of Wisconsin, Madison 53706

ABSTRACT

Milk was heated at ultrahigh temperatures to denature up to 35% of whey proteins and then used to make Mozzarella cheese by the direct acidification procedure. Heat treatment of milk resulted in greater recovery of the milk proteins in cheese and a 3.4% increase in cheese yield without adversely affecting recovery of milk fat in cheese, proteolysis of cheese during storage, and sensory and rheological characteristics of cheese.

^a This research was supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison and by the Cooperative State Research Service, U. S. Department of Agriculture.