Title
Reversibility of the temperature-dependent opacity of nonfat Mozzarella cheese
Document Type
Article
Journal/Book Title/Conference
Journal of Dairy Science
Volume
84
Issue
11
Publisher
Elsevier
Publication Date
2001
First Page
2364
Last Page
2371
Abstract
Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4°C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90°C, then cooled to 10°C, and reheated to 90°C. A characteristic opacity transition temperature (TOP) was obtained for each cheese. Both salt content and storage time influenced TOP. Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20°C, but the salted cheese required heating to 40°C. As the salted cheese was aged, its TOP increased so that by 60 d the cheese did not become opaque until it was heated to 70°C.
Recommended Citation
Dave, R. I., D. J. McMahon, J. R. Broadbent, and C. J. Oberg. 2001. Reversibility of the temperature-dependent opacity of nonfat Mozzarella cheese. J. Dairy Sci. 84:2364-2371.