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Composition, proteolysis, melting capacity and blister formation of Mozarella cheese obtained by traditional methods of ultrafiltration



Composition, proteolysis, melting capacity and blister formation of Mozarella cheese obtained by traditional methods of ultrafiltration



Ciencia e Tecnologia de Alimentos 23(3): 485-491



A study was conducted to compare the composition, proteolysis, melting capacity and blister formation in mozzarella cheese manufactured with milk retentate (MR; volumetric concentration factor 2.34:1) with a standard mozzarella cheese (MP) manufactured with non-ultrafiltrated milk. The milk, retentate, whey, stretching, and cheese composition and proteolysis, melting capacity and blister formation were evaluated in cheeses at 7, 15, 30 and 60 days of refrigerated storage.

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