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A long-standing mystery about the molecular structure of casein-the main
protein group in milk-has been solved. the new information is helping cheese
producers develop more effective and reliable processing methods. ARS scientists
learned that, at the molecular level, casein is truly unique. Its structure is
very loose, and it contains at least 10 times as much water as any other
protein. This discovery may enable cheesemakers to automate the initial and
often costliest stage of cheese production-the step when enzymes are added to
milk.
We've also come up with a chemical test that helps cheesemakers make sure
their cheeses are properly aged and ready to sell. It's a procedure that
commercial dairies can automate to check such products as Cheddar, feta, and
Monterey Jack.
Imagine an all-natural new mozzarella cheese that contains less than 10
percent fat-that's less than half the 23 percent in full-fat mozzarella! Our
innovative new cheese technology gives superior melting quality and texture to
commercial reduced-fat mozzarella cheeses. And, our team of teenage
taste-testers reports, it's great on pizza!
Photo by Scott Bauer.
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