Reorganization of casein submicelles in Mozzarella cheese during storage

Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis

“…However, the relationship between synaeresis and the development of the curd microstructure during manufacture is not well understood. Using scanning electron microscopy, Boutrou et al (2002) observed that a more compact network develops with time, and the same was mentioned for cheese storage by Tunick et al (1997) using transmission electron microscopy (TEM). Nevertheless, these studies did not determine which steps enhance compaction or how the distribution of aggregates changes after each of the setting processes involved in the industrial manufacture of cheese.…”

“…() observed that a more compact network develops with time, and the same was mentioned for cheese storage by Tunick et al . () using transmission electron microscopy (TEM). Nevertheless, these studies did not determine which steps enhance compaction or how the distribution of aggregates changes after each of the setting processes involved in the industrial manufacture of cheese.…”

Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

“…This result was in harmony with higher protein degradation in the cheese made with mesophilic culture. According to Tunick et al (1993), Tunick, Malin, Smith, and Holsinger (1995), Tunick, Cooke, Malin, Smith, and Holsinger (1997), there is a negative correlation between proteolysis and development of texture in cheese. Raw milk cheese (B 0 ) received higher overall aroma and pungency and flavour scores from the panel group.…”

Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature

“…Break down products of protein (due to proteolysis) during storage are hydrophobic in nature, which allow absorption of moisture from fat channels into protein matrix. Tunick et al [29] observed decrease in strength of cheese matrix upon storage, which allowed the fat globules to coalesce and caused decline in elastic and viscous modulus. This might be one of the reasons for lower values of both modulus of our cheeses during storage.…”