| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8979061 | International Dairy Journal | 2005 | 15 Pages |
Abstract
Pizza cheese was manufactured from two types of Ultrafiltration (UF)-fortified milks: high solids (UFHS; 15.2% TS) and medium solids (UFMS; 13.5%). Cheese milks were obtained by blending cold processed UF retentate with partially skimmed milk and UF (skim milk) retentate. Cheese functionality was assessed using oscillatory rheology and by baking on a pizza. Gels made from UF-fortified milks had similar clotting times and they clotted faster than control milk. Shear stress values of gels from UF-fortified milks were higher than control. Fat recoveries in the cheeses increased in the order UFHS
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Authors
S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, T. Wang, J.A. Lucey,