Curd-Forming Techniques for Making Pizza Cheese by Direct Acidification Procedures

Larson, W.A.; Olson, N.F.; Ernstrom, C.A.; Breene, William M.

doi:10.3168/jds.s0022-0302(67)87699-9

Cited by 16 publications

(2 citation statements)

References 2 publications

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“…Despite the apparent lack of commercial interest in direct acidification, a considerable amount of research in this area was conducted at the University of Wisconsin over the next decade (Larson et al . 1967; Shehata et al .…”

Section: Directly‐acidified Mozzarellamentioning

confidence: 99%

Mozzarella cheese: 40 years of scientific advancement

Kindstedt

2004

Int J of Dairy Tech

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An overview is presented of selected advances in the science of mozzarella cheese during the past 40 years. This is not intended to be a comprehensive review but rather to focus on several key milestones in the ongoing quest to understand the physicochemical basis for cheese structure and function. In keeping with the theme of this symposium, this paper highlights the pivotal role that Professor P. F. Fox had in shaping my understanding of mozzarella structure–function and the direction of my research during the past decade. The unfolding of mozzarella science has ebbed and flowed, with significant advances being made early on that were not fully recognized until much later.

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Section: Directly‐acidified Mozzarellamentioning

confidence: 99%

Mozzarella cheese: 40 years of scientific advancement

Kindstedt

2004

Int J of Dairy Tech

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“…The acidified milk is warmed to the coagulation temperature and then is subjected to the usual processing steps (Breene et al, 1964;Larson et al, 1967;Patel et al, 1986). In one process, cheddaring is replaced by two other steps; the partially acidified granular curd is cold washed and then transferred into refrigerators, where acidification is completed to pH value of 5.3.…”

Section: Soft Italian Cheeses (Low-moisture Mozzarella or Pizza Cheese)mentioning

confidence: 99%

Application of Hazard Analysis Critical Control Point (Haccp) System to the Cheese-Making Industry: A Review

Sandrou

Arvanitoyannis

2000

Food Reviews International

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Today there is an ever-increasing consumer demand for safe and highquality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality.

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Mozzarella and Pizza Cheese

Kindstedt

1993

Cheese: Chemistry, Physics and Microbiology

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Curd-Forming Techniques for Making Pizza Cheese by Direct Acidification Procedures

Cited by 16 publications

References 2 publications

Mozzarella cheese: 40 years of scientific advancement

Mozzarella cheese: 40 years of scientific advancement

Application of Hazard Analysis Critical Control Point (Haccp) System to the Cheese-Making Industry: A Review

Mozzarella and Pizza Cheese

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