Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese

Technology of Cheesemaking: Second Edition

Volumn , Issue , 2010, Pages 330-359

  Kindstedt, P S ^a   Hillier, A J ^b   Mayes, J J ^b  

^a UNIVERSITY OF VERMONT   (United States)

^b CSIRO   (Australia)

Author keywords

Cheesemaking control over manufacturing process; Functionality of pizza cheese measured subjectively; Melt tests using discs of cheese unsuitable for measuring melt properties; Microfiltration (MF) fractionating whey proteins; Properties of pizza cheese meltability, stretchability, elasticity, free oil formation, blister formation, browning; Role of starter producing lactic acid; Starters for pizza cheese thermophiles; Technology, biochemistry, functionality pasta filata pizza cheese; Ultrafiltration (UF) increasing protein level

Indexed keywords

EID: 84885996196     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323740.ch9     Document Type: Chapter

References (136)

1. Ak, M.M. & Gunasekaran, S. (1997) Anisotropy in tensile properties of Mozzarella cheese. Journal of Food Science, 62, 1031-1033.
2. Anonymous (2003) Dairy Processing Handbook, 2nd and revised edition of G. Bylund (1995), Tetra Pak Processing Systems AB, Lund.
3. Ardisson-Korat, A.V. & Rizvi, S.S.H. (2004) Vatless manufacturing of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates. Journal of Dairy Science, 87, 3601-3613.
4. Arnott, D.R., Morris, H.A. & Combs, W.B. (1957) Effect of certain chemical factors on the melting quality of process cheese. Journal of Dairy Science, 40, 957-963.
5. Attard, D. & Sutherland, B.J. (2002) Transit time in a cooker/stretcher. Australian Journal of Dairy Technology, 57, 167.
6. Auty, M.A.E., Guinee, T.P., Fenelon, M.A., Twomey, M. & Mulvihill, D.M. (1998) Confocal microscopy methods for studying the microstructure of dairy products. Scanning, 20, 202-204. Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese 353
7. Auty, M.A.E., Twomey, M, Guinee, T.P. & Mulvihill, D.M. (2001) Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. Journal of Dairy Research, 68, 417-427.
8. Bachmann, H.P. (2001) Cheese analogues: a review. International Dairy Journal, 11, 505-515.
9. Barbano, D.M. (1986) Impact of seasonal variation in milk composition on Mozzarella cheese yields and composition. Proceedings of the 23rd Annual Marschall Italian Cheese Seminar, pp. 64-78, Madison.
10. Barbano, D.M. (1996a) Product yield formulae: evaluation of plant efficiency and decision making for fortification. Proceedings 1996 Marschall Italian Speciality Cheese Seminar, pp. 25-34, Madison.
11. Barbano, D.M. (1996b) Mozzarella cheese yield: factors to consider. Proceedings Seminar on Maximizing Cheese Yield, pp. 29-38, Centre for Dairy Research, Madison.
12. Barbano, D.M. (1999) Controlling functionality of Mozzarella cheese through process control. Proceedings Marschall Italian and Specialty Cheese Seminar, pp. 1-7, Madison.
13. Barbano, D.M., Chu, K.Y., Yun, J.J. & Kindstedt, P.S. (1993) Contributions of coagulant, starter, and milk enzymes to proteolysis and browning in Mozzarella cheese. Proceedings of the 30th Annual Marschall Italian Cheese Seminar, pp. 65-79, Madison.
14. Barbano, D.M., Hong, Y., Yun, J.J., Larose, K.L. & Kindstedt, P.S. (1995) Mozzarella cheese: impact of three commercial culture strains on composition, yield, proteolysis and functional properties. Proceedings of the 32nd Annual Marschall Italian Speciality Cheese Seminar, pp. 41-55 Madison.
15. Barbano, D.M., Yun, J.J. & Kindstedt, P.S. (1994a) Effect of stretching temperature and screw speed on Mozzarella cheese yield. Proceedings of the 31st Annual Marschall Italian Cheese Seminar, pp. 1-11, Madison.
16. Barbano, D.M., Yun, J.J. & Kindstedt, P.S. (1994b) Mozzarella cheesemaking by a stirred-curd, no brine procedure. Journal of Dairy Science, 77, 2687-2694.
17. Barz, R.L. & Cremer, C.P. (1993) Process of making acceptable Mozzarella cheese without aging. US Patent Application, 5 200 216.
18. Breene, W.M., Price, W.V. & Ernstrom, C.A. (1964) Manufacture of pizza cheese without starter. Journal of Dairy Science, 47, 1173-1180.
19. Brothersen, C. (1986) Application of external pH control in the manufacture of Italian cheese starter. Proceedings of the 23rd Annual Marschall Italian Cheese Seminar, pp. 6-24 Madison.
20. Buss, F. (1991) Eleven causes of inaccurate pH measurement. UW Dairy Pipeline, 3(4), 7-8 (Centre for Dairy Research and the University of Wisconsin, Madison).
21. Chen, C.M., Jaeggi, J.J. & Johnson, M.E. (1996) Comparative study of pizza cheese made by stretched and non-stretched methods. Journal of Dairy Science, 79(Suppl 1), 118.
22. Cortez, M.A.S., Furtado, M.M., Gigante, M.L. & Kindstedt, P.S. (2002) Effect of post-manufacture modulation of cheese pH on the aging behavior of Mozzarella cheese. Journal of Dairy Science, 85(Suppl 1), 256.
23. Dave, R.I., Sharma, P. & McMahon, D.J. (2003) Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes. Lait, 83, 61-67.
24. Ennis, M.P. & Mulvihill, D.M (1999) Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture. Food Hydrocolloids, 13, 325-337.
25. Ennis, M.P. & Mulvihill, D.M (2001) Rennet caseins manufactured from seasonal milks: composition, hydration behaviour and functional performance in pilot scale manufacture of mozzarella cheese analogues. International Journal of Dairy Technology, 54, 23-28.
26. Farkye, N.Y., Kiely, L.J., Allshouse, R.D. & Kindstedt, P.S. (1991) Proteolysis in Mozzarella cheese during refrigerated storage. Journal of Dairy Science, 74, 1433-1438.
27. Ennis, M.P. & Mulvihill, D.M (2001) Rennet caseins manufactured from seasonal milks: composition, hydration behaviour and functional performance in pilot scale manufacture of mozzarella cheese analogues. International Journal of Dairy Technology, 54, 23-28.
28. Feeney, E.P., Guinee, T.P & Fox, P.F. (2002) Effect of pH and calcium concentration on proteolysis in Mozzarella cheese. Journal of Dairy Science, 85, 1646-1654.
29. Fernandez, A.Kosikowski, F.V. (1986) Hot brine stretching and molding of low-moistureMozzarella cheese made from retentate-supplemented milks. Journal of Dairy Science, 69, 2551-2557.
30. Ferrari, E., Gamberi, M., Manzini, R., Pareschi, A., Persona, A. & Regattieri, A. (2002) Redesign of the Mozzarella cheese production process through development of a micro-forming and stretching extruder system. Journal of Food Engineering, 59, 13-23.
31. Garem, A., Schuck, P. & Maubois, J.L. (2000) Cheesemaking properties of a new dairy-based powder made by a combination of microfiltration and ultrafiltration. Lait, 80, 25-32.
32. Geurts, T.J., Walstra, P. & Mulder, H. (1972) Brine composition and the prevention of the defect 'soft rind' in cheese. Netherlands Milk and Dairy Journal, 26, 168-179.
33. Guinee, T.P. & Fox, P.F. (1993) Salt in cheese: physical, chemical and biological aspects. Cheese: Chemistry, Physics and Microbiology (ed. P.F. Fox), vol. 1, 2nd edn, pp. 257-302, Chapman and Hall, London.
34. Guinee, T.P., Cari¡c, M. & Kalab, M. (2004) Pasteurized processed cheese and substitute/imitation cheese products. Cheese: Chemistry, Physics and Microbiology (eds P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee), vol. 2, 3rd edn, pp. 349-394, Chapman and Hall, London.
35. Guinee, T.P., Feeney, E.P. & Fox, P.F. (2001) Effect of ripening temperature on the quality of low moisture Mozzarella cheese. 2: Texture and functionality. Lait, 81, 475-485.
36. Guinee, T.P., Feeney, E.P., Auty, M.A.E. & Fox, P.F. (2002) Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese. Journal of Dairy Science, 85, 1655-1669.
37. Guinee, T.P., Mulholland, E.O., Mullins, C. & Corcoran, M.O. (1997) Functionality of low-moisture Mozzarella cheese during ripening. Proceedings of the 5th Cheese Symposium, pp. 15-23, Teagasc, Dublin.
38. Guo, M.R., Gilmore, J.A. & Kindstedt, P.S. (1997) Effect of sodium chloride on the serum phase of Mozzarella cheese. Journal of Dairy Science, 80, 3092-3098.
39. Guo, M.R. & Kindstedt, P.S. (1995) Age-related changes in the water phase of Mozzarella cheese. Journal of Dairy Science, 78, 2099-2107.
40. Harvey, J. (2006) Protein fortification of cheese milk using milk protein concentrate - yield improvement and product quality. Australian Journal of Dairy Technology, 61, 183-185.
41. Hickey, M.W., Hillier, A.J. & Jago, G.R. (1986) Transport and metabolism of lactose, glucose, and galactose in homofermentative lactobacilli. Applied and Environmental Microbiology, 51, 825-831.
42. Hicsasmaz, Z., Shippelt, L. & Rizvi, S.S.H. (2004) Evaluation of Mozzarella cheese stretchability by the ring-and-ball method. Journal of Dairy Science, 87, 1993-1998.
43. Hull, R.R., Roberts, A.V. & Mayes, J.J. (1983) The association of Lactobacillus casei with a softbody defect in commercial Mozzarella cheese. Australian Journal of Dairy Technology, 38, 78-80.
44. Hurley, M.J., O'Driscoll, B.M., Kelly, A.L. & McSweeney, P.L.H. (1999) Novel assay for the determination of residual coagulant activity in cheese. International Dairy Journal, 9, 553-558.
45. Hutkins, R., Halambeck, S.M. & Morris, H.A. (1986) Use of galactose-fermenting Streptococcus thermophilus in the manufacture of Swiss, Mozzarella and short-method Cheddar cheese. Journal of Dairy Science, 69, 1-8.
46. IDF (1991) Factors Affecting the Yield of Cheese, Special Issue 9301, International Dairy Federation, Brussels.
47. IDF (1994) Cheese Yield and Factors Affecting its Control, Special Issue 9402, International Dairy Federation, Brussels.
48. IDF (2000) Practical Guide for Control of Cheese Yield, Special Issue 0001, International Dairy Federation, Brussels.
49. Johnson, M.E. & Olson, N.F. (1985) Non-enzymatic browning of Mozzarella cheese. Journal of Dairy Science, 68, 3143-3147.
50. Joshi, N.S.,Muthukumarappan, K.Dave, R.I. (2003) Effect of calcium on physicochemical properties of fat-free Mozzarella cheese. Journal of Food Science, 68, 2289-2294.
51. Joshi, N.S., Muthukumarappan, K. And Dave, R.I. (2004) Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. Journal of Dairy Science, 87, 1975-1985.
52. Kapoor, R., & Metzger, L.E. (2008) Process cheese: scientific and technological aspects - a review. Comprehensive Reviews in Food Science and Food Safety, 7, 194-214.
53. Keller, B., Olson, N.F. & Richardson, T. (1974) Mineral retention and rheological properties of Mozzarella cheese made by direct acidification. Journal of Dairy Science, 57, 174-180.
54. Kiely, L.J., McConnell, S.L. & Kindstedt, P.S. (1992) Melting behaviour of Mozzarella and non- Mozzarella cheese blends. Cultured Dairy Products Journal, 27 (2), 24-29.
55. Keller, B., Olson, N.F. & Richardson, T. (1974) Mineral retention and rheological properties of Mozzarella cheese made by direct acidification. Journal of Dairy Science, 57, 174-180.
56. Kindstedt, P.S. & Guo, M.R. (1998) A physicochemical approach to the structure and function of Mozzarella cheese. Australian Journal of Dairy Technology, 53, 70-73.
57. Kindstedt, P.S.&Kiely,L.J. (1992) Revised protocol for the analysis of melting properties ofMozzarella cheese by helical viscometry. Journal of Dairy Science, 75, 676-682.
58. Kindstedt, P.S.&Rippe, J.K. (1990) Rapid quantitative test for free-oil (oiling off) in meltedMozzarella cheese. Journal of Dairy Science, 73, 867-873.
59. Kindstedt, P.S. (1993) Effect of manufacturing factors, composition and proteolysis on the functional characteristics of Mozzarella cheese. Critical Reviews in Food Science and Nutrition, 33, 167-187.
60. Kindstedt, P.S., Caric, M. & Milanovic, S. (2004) Pasta-Filata Cheeses in Cheese: Chemistry, Physics and Microbiology (eds P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee), vol. 2, 3rd edn, pp. 251-277, Chapman and Hall, London.
61. Kindstedt, P.S., Duthie, C.M. & Farkye, N.Y. (1990) Diffusion phenomena in brine salted Mozzarella cheese. Journal of Dairy Science, 73(Suppl 1), 81.
62. Kindstedt, P.S., Guo, M.R., Viotto,W.H., Yun, J.J. & Barbano, D.M. (1995a) Effect of screw speed and residence time at high stretching temperature on composition, proteolysis, functional properties and the water phase of Mozzarella cheese. Proceedings of the 32nd Annual Marschall Italian Speciality Cheese Seminar, pp. 56-72, Madison.
63. Kindstedt, P.S., Kiely, L.J. & Gilmore, J.A. (1992) Variation in composition and functional properties within brine-salted Mozzarella cheese. Journal of Dairy Science, 75, 2913-2921.
64. Kindstedt, P.S., Kiely, L.J., Barbano, D.M. & Yun, J.J. (1993) Impact of whey pH at draining on the transfer of calcium to Mozzarella cheese. Cheese Yield and Factors Affecting its Control, Special Issue 9402, pp. 29-34, International Dairy Federation, Brussels.
65. Kindstedt, P.S., Larose, K.L., Gilmore, J.A. & Davis, L. (1996) Distribution of salt and moisture in Mozzarella cheese with soft surface defect. Journal of Dairy Science, 79, 2278-2283.
66. Kindstedt, P.S., Yun, J.J., Barbano, D.M. & Larose, K.L. (1995b) Mozzarella cheese: impact of coagulant concentration on chemical composition, proteolysis and functional characteristics. Journal of Dairy Science, 78, 2591-2597.
67. Kindstedt, P.S., Zielinski, A., Almena-Aliste, M. and Ge, C. (2001) A post-manufacture method to evaluate the effect of pH on mozzarella cheese characteristics. Australian Journal of Dairy Technology, 56, 202-207.
68. Kosikowski, F.V. & Mistry, V.V. (1997) Cheese and Fermented Milk Foods, Vol. 1 and 2, 3rd edn, L.L.C., Westport.
69. Lawrence, R.C., Creamer, L.K. & Gilles, J. (1987) Texture development during cheese ripening. Journal of Dairy Science, 70, 1748-1760.
70. Lelievre, J. (1995) Whey proteins in cheese: an overview, in Chemistry of Structure-Function Relationships in Cheese (eds E.L. Malin and M.H Tunick), pp. 359-365, Plenum Press, New York.
71. Lilbaek, H.M., Broe, M.L., Hoier, E., Fatum, T.M., Ipsen, R. & Sorensen, N.K. (2006) Improving the yield of Mozzarella cheese by phospholipase treatment of milk. Journal of Dairy Science, 89, 4114-4125.
72. Lucey, J.A. & Fox, P.F. (1993) Importance of calcium and phosphate in cheese manufacture: a review. Journal of Dairy Science, 76, 1714-1724.
73. Matzdorf, B., Cuppett, S.L., Keeler, L. & Hutkins, R.W. (1994) Browning of Mozzarella cheese during high temperature baking. Journal of Dairy Science, 77, 2850-2853.
74. Maubois J.-L. (1997) Current uses and future perspectives of MF technology in the dairy industry. Implications of Microfiltration on Hygiene and Identity of Dairy Products - Genetic Manipulation of Dairy Cultures, Document No. 320, pp. 37-40, International Dairy Federation, Brussels.
75. McCoy, D.R. (1997) Italian type cheeses. Cultures for the Manufacture of Dairy Products, pp. 75-83, Chr Hansen Inc., Milwaukee.
76. McMahon, D.J. & Oberg, C.J. (2000) Manufacture of lower-fat and fat-free pizza cheese. US Patent Application, 6 113 953.
77. McMahon, D.J., Fife, R.L. & Oberg, C. (1999) Water partitioning in mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science, 82, 1361-1369.
78. McMahon, D.J., Oberg, C.J. & McManus, W. (1993) Functionality of Mozzarella cheese. Australian Journal of Dairy Technology, 48, 99-104.
79. McMahon, D.J., Fife, R.L. & Oberg, C. (1999) Water partitioning in mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science, 82, 1361-1369.
80. Merrill, R.K., Oberg, C.J., McManus,W.R., Kalab, M. and McMahon, D.J. (1996) Microstructure and physical properties of a reduced fat mozzarella cheese made using Lactobacillus casei ssp. casei adjunct culture. Lebensmittel-Wissenschaft und Technologie, 29, 721-728.
81. Metzger, L.E. & Barbano, D.M. (1999) Measurement of post melt chewiness of Mozzarella cheese. Journal of Dairy Science, 82, 2274-2279.
82. Metzger, L.E., Barbano, D.M., Kindstedt, P.S. & Guo, M.R. (2000) Effect of milk preacidification on low fat mozzarella cheese. 1. Composition and yield. Journal of Dairy Science, 83, 648-658.
83. Metzger, L.E., Barbano, D.M. & Kindstedt, P.S. (2001a) Effect of milk preacidification on low fat mozzarella cheese. 3: Post-melt chewiness and whiteness. Journal of Dairy Science, 84, 1357-1366.
84. Metzger, L.E., Barbano, D.M., Kindstedt, P.S. & Guo, M.R. (2001b) Effect of milk preacidification on low fat mozzarella cheese. 2: Chemical and functional properties during storage. Journal of Dairy Science, 84, 1348-1356.
85. Mizuno, R. & Lucey, J.A. (2005) Effects of two types of emulsifying salts on the functionality of non-fat pasta filata cheese. Journal of Dairy Science, 88, 3411-3425.
86. Mounsey, J.S. & O'Riordan, E.D. (2001) Characteristics of imitation cheese containg native starches. Journal of Food Science, 66, 586-591.
87. Mukherjee, K.K. & Hutkins, R.W. (1994) Isolation of galactose-fermenting thermophilic cultures and their use in the manufacture of low-browning Mozzarella cheese. Journal of Dairy Science, 77, 2839-2849.
88. Mounsey, J.S. & O'Riordan, E.D. (2001) Characteristics of imitation cheese containg native starches. Journal of Food Science, 66, 586-591.
89. Mulvaney, S., Rong, S., Barbano, D.M. & Yun, J.J. (1997) Systems analysis of the plasticization and extrusion processing of Mozzarella cheese. Journal of Dairy Science, 80, 3030-3039.
90. Muthukumarappan, K., Wang, Y.C. & Gunasekaran, S. (1999) Estimating softening point of cheeses. Journal of Dairy Science, 82, 2280-2286.
91. Nilson, K.M. (1968) Some practical problems and their solution in the manufacture of Mozzarella cheese. Proceedings of the 5th Annual Marschall Italian Cheese Seminar, pp. 1-7, Madison.
92. Nilson, K.M. (1973) A study of commercial mixer-cookers and molders in use today. 10th Annual Marschall Italian Cheese Seminar, pp. 1-6, Madison.
93. O'SullivanM.M.Mulvihill, D.M. (2001) Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein inMozzarella cheese analogue manufacture. International Dairy Journal, 11, 153-163.
94. Oberg, C.J. & Broadbent, J.R. (1993) Thermophilic starter cultures: another set of problems. Journal of Dairy Science, 76, 2392-2406.
95. Oberg, C.J., McManus, W.R. & McMahon, D.J. (1993) Microstructure of Mozzarella cheese during manufacture. Food Structure, 12, 251-258.
96. Oberg, C.J., Merrill, R., Brown, R.J. & Richardson, G.H. (1992a) Effects of milk-clotting enzymes on physical properties of Mozzarella cheese. Journal of Dairy Science, 75, 669-675.
97. Oberg, C.J., Merrill, R.K., Brown, R.J. & Richardson, G.H. (1992b) Effects of freezing, thawing and shredding on low-moisture, part-skim Mozzarella cheese, Journal of Dairy Science, 75, 1161-1166.
98. Oberg, C.J., Merrill, R., Moyes, L.V., Brown, R.J. & Richardson, G.H. (1991) Effect of Lactobacillus helveticus cultures on physical properties of Mozzarella cheese. Journal of Dairy Science, 74, 4101-4107.
99. Papadatos, A., Neocleous, M., Berger, A.M. & Barbano, D.M. (2003) Economic feasibility evaluation of microfiltration of milk prior to cheesemaking. Journal of Dairy Science, 86, 1564-1577.
100. Park, J., Rosenau, J.R. & Peleg, M. (1984) Comparison of four procedures of cheese meltability evaluation, Journal of Food Science, 49, 1158-1162.
101. Pastorino, A.J.,Dave, R.I.,Oberg,C.J.&McMahon, D.J. (2002) Temperature effect of structure-opacity relationships of non-fat Mozzarella cheese. Journal of Dairy Science, 85, 2106-2113.
102. Pastorino, A.J., Ricks, N.P., Hansen, C.L. & McMahon, D.J. (2003) Effect of calcium and water injection on structure-function relationships of cheese. Journal of Dairy Science, 86, 105-113.
103. Paulson, B.M., McMahon, D.J. & Oberg, C.J. (1998) Influence of sodium chloride on appearance, functionality and protein arrangements in non-fat Mozzarella cheese. Journal of Dairy Science, 81, 2053-2064.
104. Perry, D.B., McMahon, D.J. & Oberg, C.J. (1997) Effect of exopolysaccharide-producing cultures on moisture retention in low-fat Mozzarella cheese. Journal of Dairy Science, 80, 799-805.
105. Perry, D.B., McMahon, D.J. & Oberg, C.J. (1998) manufacture of low fat Mozzarella cheese using exopolysaccharide-producing starter cultures. Journal of Dairy Science, 81, 563-566.
106. Reinbold, R.S., Ernstrom, C.A. & Hansen, C.L. (1992) Temperature, pH and moisture profiles during cooling of 290 kilogram stirred-curd Cheddar cheese blocks. Journal of Dairy Science, 75, 2071-2082.
107. Renda, A., Barbano, D.M., Yun, J.J., Kindstedt, P.S. & Mulvaney, S.J. (1997) Influence of screw speeds of the mixer at low temperature on characteristics of Mozzarella cheese. Journal of Dairy Science, 80, 1901-1907.
108. Rizvi, S.S.H., Shukla, A.&Srikiatden, J. (1999) Processed Mozzarella Cheese,USPatentApplication, 5 925 398.
109. Rowney,M., Roupas, P., Hickey, M.Everett, D. (1999) Functionality of Mozzarella cheese: a review. Australian Journal of Dairy Technology, 54, 94-102.
110. Rudan, M.A. & Barbano, D.M. (1998a) A dynamic model for melting and browning of Mozzarella cheese during pizza baking. Australian Journal of Dairy Technology, 53, 95-97.
111. Rudan, M.A. & Barbano, D.M. (1998b) A model of Mozzarella cheese melting and browning during pizza baking. Journal of Dairy Science, 81, 2312-2319.
112. Rudan, M.A., Barbano, D.M., Yun, J.J.&Kindstedt, P.S. (1998) Effect of fat particle size (homogenization) on lowfat Mozzarella cheese chemical composition, proteolysis, functionality, and appearance. Journal of Dairy Science, 81, 2065-2076.
113. Rudan, M.A., Barbano, D.M., Yun, J.J. & Kindstedt, P.S. (1999) Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of mozzarella cheese. Journal of Dairy Science, 82, 661-672.
114. Ryan, J.J. (1984) Soft body Mozzarella. Proceedings of the 21st Annual Marschall Italian Cheese Seminar, pp. 97-101, Madison.
115. Sheehan, J.J. & Guinee, T.P. (2004) Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese. International Dairy Journal, 14, 161-172 Sherbon, J.W. (1988) Physical properties of milk. Fundamentals of Dairy Chemistry (ed. N.P. Wong), 3rd edn, pp. 409-460, Van Nostrand Reinhold, New York.
116. Smith R.M., Sorley A.G. & Kirkby M.W (2006) Method and Apparatus to Produce a Pasta Filata Cheese, World International Property Organisation Patent Application, WO 2006/026811 A2.
117. Tunick, M.H., Mackay, K.L., Shieh, J.J., Smith, P.W., Cooke, P. & Malin, E.L. (1993) Rheology andmicrostructure of low-fat Mozzarella cheese. International Dairy Journal, 3, 649-662.
118. Tunick,M.H., Mackay, K.L., Smith, P.W. & Holsinger, V.H. (1991) Effects of composition and storage on the texture of Mozzarella cheese. Netherlands Milk and Dairy Journal, 45, 117-125.
119. Tunick, M.H., Malin, E.L., Smith, P.W. & Holsinger, V.H. (1995) Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. International Dairy Journal, 5, 483-491.
120. Upreti, P., Metzger, L. & Buhlmann, P. (2004) Glass and polymetric membrane electrodes for the measurement of pH in milk and cheese. Talanta, 63, 139-148.
121. Wang, Y.C., Muthukumarappan, K., Ack M.M. & Gunasekaran, S. (1998) A device for evaluating melt/flow characteristics of cheese. Journal of Textural Studies, 29, 43-55.
122. Wang, H. & Sun, D. (2003) Assessment of cheese browning affected by baking conditions using computer vision. Journal of Food Engineering, 56, 339-345.
123. Wendorff, W. & Johnson, M. (1991) Care and maintenance of salt brines. Proceedings of the 28th Annual Marschall Italian Cheese Seminar, pp. 63-69, Madison.
124. Wendorff, W. (1996) Effect of standardizing on the characteristics of Mozzarella cheese. Maximizing Cheese Yield, pp. 39-45, Centre of Dairy Research, University Wisconsin, Madison.
125. Yu, C. & Gunasakaran, S. (2004) Modeling of melt conveying in a deep-channel single-screw cheese stretcher. Journal of Food Engineering, 61, 241-251.
126. Yu, C. & Gunasakaran, S. (2005) A systems analysis of pasta filata process during Mozzarella cheese making. Journal of Food Engineering, 69, 399-408.
127. Yun, J.J, Barbano, D.M, Larose, K.L. & Kindstedt, P.S. (1994a) Effect of stretching temperature on chemical composition, microstructure, proteolysis and functional properties of Mozzarella cheese. Journal of Dairy Science, 77(Suppl 1), 34.
128. Yun, J.J, Barbano, D.M, Larose, K.L. and Kindstedt, P.S. (1998) Mozzarella cheese: impact of nonfat dry milk fortification on composition, proteolysis and functional properties. Journal of Dairy Science, 81, 1-8.
129. Yun, J.J, Barbano, D.M,, Bond, E.F. & Kalab, M. (1994b) Image analysis method to measure blister size and distribution on pizza. Proceedings of the 31st Annual Marschall Italian Cheese Seminar, pp. 33-38, Madison.
130. Yun, J.J., Barbano, D.M. & Kindstedt, P.S. (1993a) Mozzarella cheese: impact of coagulant type on chemical composition and proteolysis. Journal of Dairy Science, 76, 3648-3656.
131. Yun, J.J., Barbano, D.M. & Kindstedt, P.S. (1993b) Mozzarella cheese: impact of milling pH on chemical composition and proteolysis. Journal of Dairy Science, 76, 3629-3638.
132. Yun, J.J., Barbano, D.M., Kiely, L.J. & Kindstedt, P.S. (1995a) Mozzarella cheese: impact of rod to coccus ratio on chemical composition, proteolysis and functional characteristics. Journal of Dairy Science, 78, 751-760.
133. Yun, J.J., Barbano, D.M., Kindstedt, P.S. & Larose, K.L. (1995b) Mozzarella cheese: impact of whey pH at draining on chemical composition, proteolysis, and functional properties. Journal of Dairy Science, 78, 1-7.
134. Yun, J.J., Kiely, L.J., Barbano, D.M. & Kindstedt, P.S. (1993c) Mozzarella cheese: impact of cooking temperature on chemical composition, proteolysis and functional properties. Journal of Dairy Science, 76, 3664-3673.
135. Yun, J.J., Kiely, L.J., Kindstedt, P.S. & Barbano, D.M. (1993d) Mozzarella cheese: Impact of coagulant type on functional properties. Journal of Dairy Science, 76, 3657-3663.
136. Yun, J.J., Kiely, L.J., Kindstedt, P.S. & Barbano, D.M. (1993e) Mozzarella cheese: impact of milling pH on functional properties. Journal of Dairy Science, 76, 3639-3647.