Quesos de "pasta filata": tecnología del queso Mozzarella. II. Características reológicas y/o propiedades funcionales del queso Mozzarella

In the following work, the functional properties of raw and melted Mozzarella cheese were defined, i.e., texture, meltability, stretchability, free oil formation and browning. Also several practical ways for quantifying those properties were referred to, as well as the changes happening during ripening or conservation and the most frequent defects of that type of cheese. This knowledge can be applied to Oaxaca type cheese, a pasta filata Mexican cheese.