Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk.

The use of low-concentration-factor ultrafiltered (LCF-UF) milk for cheesemaking has become popular in recent years. Research on using LCF-UF milk to make low-moisture part-skim (LMPS) mozzarella manufacture is limited due to concerns about the negative effect of the higher CN content on functional properties, such as melt and stretch. Pre-acidification (PA; reflects acid added to milk before the addition of the starter culture) has been used in low- and nonfat mozzarella cheeses to lower calcium levels and improve their texture and melting properties.

Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese.

The manufacturing method of string cheese is similar to mozzarella, but the hot curd is extruded through narrow tubes or pipes, which align the protein fibers that provide the characteristic ability for consumers to pull strings from this cheese. Firmness is another important performance attribute for consumers who just bite into the string cheese without peeling off strings. There have only been a few studies on string cheese, but it is known that stringiness and firmness decrease during prolonged storage, which is a particular challenge for exporting string cheese.

Female Lower Body Muscle Forces: A Musculoskeletal Modeling Comparison of Back Squats, Split Squats and Good Mornings.

The aim of this study was to analyze lower leg muscle forces during strength exercises such as back squats, good mornings and split squats, with a particular emphasis on females. By focusing on females, who are more vulnerable to anterior cruciate ligament injuries, we aimed to better understand muscle engagement and its role in injury prevention. Eight participants were monitored during exercises with a barbell load of 25% of body weight and, during the back squat, an additional 50% load.

Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.

Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein. Exporting natural Cheddar cheese base from the United States to distant overseas markets would require the aging process to be slowed or reduced.

Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.

A growing number of companies within the cheese-making industry are now using high-protein (e.g., 4-5%) milks to increase cheese yield.