Titlebook: Chemistry of Structure-Function Relationships in Cheese; Edyth L. Malin,Michael H. Tunick Book 1995 The Editor(s) (if applicable) and The

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Practical Aspects of Electron Microscopy in Cheese Researche containing the lactose is separated. The coagulum is compacted, frequently subjected to proteolysis during ripening, and occasionally textured, e.g., during the production of Cheddar and Mozzarella cheeses.

Postulate

Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storageantly decreased the hardness, complex viscosity and elastic modulus, and the meltability increased during storage. These improvements in textural properties appeared to be most directly related to increased proteolysis under conditions of high moisture.

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Book 1995at, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review

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Rheology of Reduced-Fat Cheese Containing a Fat Substituteff flavors (Emmons et al., 1980; Green et al., 1981; Lawrence and Gilles, 1987). The addition of heat gelled whey proteins in processed cheese results in a “grainy” texture due to the incorporation of large whey protein aggregates in the cheese (Kalab et al., 1987; Hill and Smith, 1992).