![]() In an oil bath, melted cheese is stretched by a hook probe, controlled by an Instron tensile tester (Instron Corp., Norwood, MA) cheese strands are lifted from the melted cheese reservoir to a stretch length of 300mm, when the load and extension data are recorded by the Instron tensile tester. This paper demonstrates a technique, which is novel and relatively simple, to evaluate the stretchability of Mozzarella cheese objectively. Stretchability is one of the most important functional properties of Mozzarella cheese, but no objective and widely accepted technique exists for evaluation most of the cheese stretchability tests are influenced by the ambient conditions. Overall, it was concluded that cheeses with a reduce calcium concentration had an increased stretchability at 40☌ on day 1. However, storage was not observed to have an effect on the elongation of the cheeses. Storage of 30 days caused up to a 50% reduction in the force required to stretch the cheese. The cheeses required 33% to 44% less force at 40☌ than at 30☌. T1 (0.51% calcium) and T 2 (0.45% calcium) cheeses elongated 14 and 12 times more, respectively, at 40☌ as compared to 30☌. The stretchability at 30☌ and 35☌ had little effect on elongation, however, at 40☌ there was a dramatic increase in the elongation properties of the cheese. The elongation and force depended on the calcium level of cheese and test temperature. On day 1 of manufacture, the reduced-calcium cheeses had five to 10 times increased elongation and required 33% to 45% less force to stretch as compared to the control. Stretchability, in terms of the maximum force required to stretch, and elongation at break were evaluated at 30☌, 35☌ and 40☌ on day 1 and day 30. A specially designed, double-walled apparatus was used to evaluate the uniaxial horizontal extension of the cheese. Part-skim mozzarella cheeses containing different calcium levels (control=0.62, T1=0.51, T 2=0.45 and T3=0.35%) were manufactured using direct acidification. ![]() Processed cheeses and “ cheese foods” are most likely to contain additional fat and salt, so choose natural but low- fat dairy products.The effects of calcium, test temperature and storage on the stretchability of part-skim mozzarella cheese were evaluated. Protein: 6 grams.Ĭheese can offer may health benefits, but those at risk of cardiovascular disease or weight gain should choose low-sodium, low- fat cheeses. One ounce (28 grams) of full- fat mozzarella contains ( 1 ): Calories: 85. Mozzarella is lower in sodium and calories than most other cheeses. In this way, is mozzarella a healthy fat? It stands out with a complex and pronounced dairy flavor and reheats beautifully. Grande Part Skim Mozzarella is every bit as delicious as its whole milk cousin, but with a lower butterfat content that blends perfectly with other cheeses. ![]() ![]() While you'll find reduced- fat or part- skim cheese, made with 2 percent milk, and fat-free cheese, made with nonfat milk, in supermarkets, these lower- fat options add up to less than 10 percent of the market, according to a National Dairy Council representative.Īlso, what is mozzarella skim part? Part Skim Mozzarella. If you want to stick with lower- calorie cheeses, try part- skim mozzarella, Swiss cheese, and feta cheese.Īlso question is, is skim cheese low fat? Compare that to Brie, which has 95 calories and 7.9 grams of fat per ounce, and cheddar, which has 113 calories and 9 grams of fat. For example, mozzarella contains 85 calories and 6.3 grams of fat per ounce.
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