莫泽瑞拉

莫泽瑞拉奶酪像瓷器般洁白光滑，非常柔软，有层得酸音记次，光滑可塑，他有极其薄的外皮和精美的口感。细腻柔软的奶味，带一点酸味和咸味。来自当切开的时候，流出白色360百科含水的液体带着牛奶的芬芳。全脂奶酪加热熔化变成流质。部分脱脂的Mozzarella奶酪褐变的更快。新鲜莫扎瑞拉干酪柔软，洁白权护效张测具针降德，通常保存在盐水中，还有一种是用于孔执二还保制作比萨饼的，淡黄色，质地光滑，通常为条状

• 中文名称 莫泽瑞拉
• 外文名称 Mozzarella
• 产地 意大利南部

　　原料:水、牛奶

　　味道:温和

　　类型:漂烫钎制

　　脂肪含量:45%

　　成熟期:3天

　　配酒: Chablis葡萄酒

　　其它用途:披萨配料

　　莫泽瑞拉(M止期个鸡按石具齐江ozzarella)是我们最熟悉的奶酪，味道不浓，拉丝效果出色，做披萨用得最普遍。莫泽瑞拉奶酪原产意大利，本是水牛奶来自做成的。不过普通牛360百科奶也可以做，所以世界各地都在生产，美国尤多，因为披萨市场大。

　　传统的 Mozzarella 是从丰笑善段识规界令花培充水牛中获得的一种减轴花供息深官接握显电新鲜可拉伸的凝乳(pasta filata)。凝乳被泡菜映广年试渐三侵在热水中搓捏使其有可延伸性，这时候的凝乳看起来像卷起来的鸡胸肉。它被做成巴掌大的球形并且和卤水，乳清一起出售。这种新鲜制成的奶酪，口感美味且有奶香味。它能像苹果一样整个吃也可以切片后晶医持画脱误弦和番茄，罗勒和少许的橄榄油一起吃。这种奶酪在融化时有弹性这是它得此名的由来, 杨判浓西特它也是做匹萨的必要原料之一。

　　Mozzarella cheese is one kind of pasta-filata cheeses originated from Italy and prima轻钢胜磁红福报要课秋rily used a杨四联吧端劳掌s an ingredient by the food service industry突故, especially for pizza production. Therefore, its physiochemical properties are usually paid attention to. In recent years, due t倍呀光沿鸡渐律o the healthy eating 讨影写杀养方作植goals of consumers, the信搞旧什显沙事精见由部re has been an interest in developing the low fat Mozzarella cheese. Th前局实集员e defects of Mozzarella cheese quality such as increasing hardness a员nd decreasing meltability will occur due to fat reduction. In this study, milk with 1%, 2%, 3% and 3.8% fat was preacidi想张量神置还轻压fied to pH 6.0 wi等属胜阻th citric acid and used to man陆工香华宗局益除染仍盟ufacture Mozzarella cheese. The composition and physiochemical pr读国满父迅汉团教采兴雷operties of cheeses made with milk preacidification and nopreacidification were determined and compared during aging period. As the fat content of the milk decreased, moisture and protein content of cheeses increased, and the yield decreased. Preacidification decreased moisture and yield of cheese, and increased protein content. Preacidification also increased the extent of proteolysis, decreased hardness, and improved water holding capacity and meltability. Cheese made with 1% milk had lowest free oil formation. Between treatments of 1% and 2% milk, the cheese made with 2% milk and preacidification had the softest texture, best water holding capacity and meltability, and the overall acceptability in sensory evaluation was not different from market Mozzarella cheese (P>0.05). Fat contents of cheeses make with 1% nopreacidification, 1% preacidification, 2% nopreacidification, and 2% preacidification milk were 10.2, 10.7, 15.9, and 16.6% respectively, and similar with the fat standard of reduced fat Mozzarella cheese. Therefore, Mozzarella cheese made with 2% milk and preacidification can achieve the fat reduction goal without decreasing cheese quality.