Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled. (Executives: FYI).

Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled. In low-fat Mozzarella, a large increase in whiteness appeared when the cheese was heated. Whiteness levels decreased when the cheese was cooled. In low-moisture, part-skim Mozzarella, the changes in whiteness that took place were not as significant. Researchers believe that a reversible gel formed in the serum phase of the cheese when it was heated, and this gel might have been responsible for changes in the L-value of low-fat Mozzarella when it was heated and cooled. Additional fat in low-moisture part-skim Mozzarella masked some of the color changes in the serum phase of low-moisture part-skim Mozzarella. The scientists developed a model that describes the contributions of the casein matrix and serum phase of Mozzarella cheese and the contribution of fat to the changes in whiteness of Mozzarella when it is heated and cooled. Contact: David Barbano, Northeast Dairy Foods Research Center, Cornell University, 118 Stocking Hall, Ithaca, NY 14853. Phone: [phone]. Fax: [phone]. Email: [e-mail].