Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

From: Journal of Dairy Science | Date: September 1, 2003| Author: | Copyright information

ABSTRACT

Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are primarily determined by the interaction of casein (GN) molecules. This review will discuss CN chemistry, how it is influenced by the cheese-making process, and how it impinges on the final p roduct, cheese. We attempt to demonstrate that the application of principles governing the molecular interactions of CN can be useful in understanding the many physical and chemical properties of cheese and, in turn, how this can be used by the cheesemaker to produce the desired cheese. The physical ...

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