JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 77 No. 9 2687-2694
© 1994 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Barbano, D. M.
Right arrow Articles by Kindstedt, P. S.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Barbano, D. M.
Right arrow Articles by Kindstedt, P. S.

Mozzarella Cheese Making by a Stirred Curd, No Brine Procedure

David M. Barbano 1, J. Joseph Yun 1, and Paul S. Kindstedt 1

1 Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853

To eliminate the problems associated with brine salting, a milled curd, no brine method for making low moisture, part-skim Mozzarella cheese was developed and reported previously. The method produced cheese with homogeneous chemical composition and desirable functional characteristics. However, the moisture content of the low moisture, part-skim Mozzarella cheese from this method was too low (about 44 to 45%). To increase cheese moisture content, a stirred curd, no brine Mozzarella cheese-making process was developed. With this new method, cheese moisture content can be controlled within the range of 45 to 52% while achieving normal salt, pH, and fat content on a dry weight basis. Changes in proteolysis and functional properties during the refrigerated storage were similar to those for commercial cheeses.

Key Words: moisture • Mozzarella • no brine • stirred curd

Submitted on November 1, 1993
Accepted on April 11, 1994




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
A. V. Ardisson-Korat and S. S. H. Rizvi
Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates
J Dairy Sci, November 1, 2004; 87(11): 3601 - 3613.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
C. Melilli, D. M. Barbano, M. Caccamo, M. A. Calvo, G. Schembari, and G. Licitra
Influence of Brine Concentration, Brine Temperature, and Presalting on Early Gas Defects in Raw Milk Pasta Filata Cheese
J Dairy Sci, November 1, 2004; 87(11): 3648 - 3657.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
C. Melilli, D. M. Barbano, M. Manenti, J. M. Lynch, S. Carpino, and G. Licitra
Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures
J Dairy Sci, August 1, 2004; 87(8): 2359 - 2374.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Dairy Science Association ®.