Age-related changes offer insight into manufacturing's impact on cheese.Research on age-related changes that occur in mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese after its manufacture has improved our understanding of how manufacturing parameters influence mozzarella quality and shelf life. Scientists at the Western Dairy Research Center (Utah State University Utah State University, mainly at Logan; coeducational; land-grant and state supported; chartered 1888, opened 1890. It publishes Utah Science, Western Historical Quarterly, and Western American Literary Journal. , 8700 Old Main Hill, Logan, UT 84322) have studied what happens to water in mozzarella cheese during its storage, and how this affects its microstructure mi·cro·struc·ture n. The structure of an organism or object as revealed through microscopic examination. microstructure Noun a structure on a microscopic scale, such as that of a metal or a cell and functionality. Investigators found that during the first three weeks of refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. storage, the expressible water within the fat-serum channels of mozzarella cheese is absorbed into the cheese protein matrix where it becomes entrapped. This is caused by a rearrangement of the protein molecules within the protein matrix induced by salting and refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. . The water absorption is accompanied by a swelling of the protein matrix. This continues until the spaces between the fat globules are filled with matrix proteins. The increase in entrapped water during storage is limited in reduced-fat cheese because of the lower volume of expressible water initially present in the fat-serum channels. Improvements in the meltability of cheese occur as matrix proteins become more hydrated hy·drat·ed adj. Chemically combined with water, especially existing in the form of a hydrate. Adj. 1. hydrated - containing combined water (especially water of crystallization as in a hydrate) hydrous . This indicates that a reduction in the extent of the protein-to-protein interaction within the protein matrix is a principal reason for the increased meltability of mozzarella cheese during storage. Further information. Carl Brothersen; phone: 435-797-3466; fax: 435-797-2379. |
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