Abstract
Chemical composition, rheological behavior, and sensory attributes in foods are closely related to their microstructure. This is particularly evident in cheese. Cheeses are produced in many varieties although they consist of only a few major components such as casein, whey proteins, milkfat, and microorganisms. There are soft and hard cheeses, low-fat and high-fat (cream) cheeses, unripened cheeses, mold-ripened cheeses, and process cheeses (Mair-Waldburg, 1974; Kosikowski, 1982), all made from milk by procedures which are similar in principle. Milk proteins are coagulated and the aqueous phase 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.
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