Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 22 for “"mozzarella"”.
-
Rheology and processing of mozzarella cheese
Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in …
-
Development of low fat and reduced fat mozzarella cheese
… study broadly aimed to develop an ultra low fat mozzarella (ULFM) cheese by modifying the traditional manufacturing method used by dairy farmers and other dairies; examine the effects of method of salting, use of proteolytic strains of starter cultures, effect of preacidificafion of milk using …
-
Effect of Coagulants and Calcium Reduction on Mozzarella Cheese Functionality
… Recent studies have shown that reduced calcium Mozzarella cheeses had improved softening, melting flow characteristics and higher proteolysis. The objectives of this study were to characterize the proteolysis in Mozzarella cheese at various storage periods and correlate the melt properties to …
-
Fate of Omega-3 Fatty Acids from Algae in Mozzarella Cheese
… degradation and oxidation of FA in algal oil and mozzarella cheese. In algal oil, TBHQ (synthetic antioxidant) at 0.0175g/g algal oil prevented DHA degradation for at least 6 weeks, and mixed tocopherols (natural antioxidant) at 400ppm prevented DHA degradation and oxidation for about 4 weeks. DHA …
-
Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream
<p>Five replicates of reduced fat Mozzarella cheese were manufactured involving the following treatments: 0.5% fat milk standardized with unhomogenized cream (Cl), 0.5% fat milk standardized with homogenized cream (C2), 0.5% fat milk with 3% ultrafiltered sweet buttermilk (UBM) and homogenized …
-
Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese
… anti-caking agents on the browning of Mozzarella cheese were evaluated in this experiment. Six commercially available anti-caking agent treatments were examined and color measurements indicated that the starch-based anti-caking agents produced a baked cheese with a greater degree of …
-
Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese
… and levels of coagulating enzyme for making Mozzarella cheese with desired functionality. LMPS Mozzarella cheeses were made from cow's milk standardized to 1.8% fat made with four different types of starter cultures comprising Streptococcus thermophilus (ST), Lactobacillus helveticus (strain …
-
Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese
Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking …
-
Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
This study broadly aimed at developing low fat Mozzarella cheeses containing 6%> fat with improved textural and functional characteristics. The specific aims of this study were to: 1. identify, screen and select strains of EPS producing Streptococcus thermophilus and Lactobacillus delbrueckii …
-
The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers
… goal of this study was to manufacture low fat mozzarella cheeses using fat replacers having similar texture and microstructure characteristics as full fat mozzarella. To achieve this goal it was essential to analyse the texture characteristics including hardness, cohesiveness, springiness, …
-
Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions
<p>Mozzarella cheese is currently the highest consumed cheese in the United States. The popularity of mozzarella cheese is typically attributed to the high consumption rates of pizza cheese and string cheese; both of which are low moisture part skim (LMPS) mozzarella cheese. A single serving of …
-
The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese
… Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10 °C. Each variable was enumerated after 0,14,28,42,56, and …
-
Melt and Rheological Characteristics of Low Moisture Part Skim Mozzarella Cheese as Affected by the Starter Culture and Coagulating Enzymes
<p>Mozzarella cheeses were made from cows' milk standardized to 1.6% fat. There were two different types of starter cultures comprising only Streptococcus thermophilus. (SC) or a combination of Streptococcus thermophilus and Lactobaci/lus helveticus (MC). Rennet or Cryphonectria parasitica protease …
-
Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese
… challenge study using six formulations of LMPS mozzarella cheese: regular sodium control cheese (1.7% NaCl, no antimicrobial added); low sodium control cheese (0.7% NaCl, no antimicrobial added); low sodium treated cheese (0.7% NaCl, treatment with SEA-i F75); low sodium cheese with KCl as salt …
-
Effect of Dairy Cow Diets on the Composition and Processing Characteristics of Milk
… composition and its impacts on the quality of Mozzarella cheese and low heat skim milk powder (LHSMP) were also studied: grazing perennial ryegrass (Lolium perenne L.) only (GRO), grazing perennial ryegrass and white clover (Trifolium repens L.) (GRC), and housed indoors offered total mixed …
-
Use of Antimycotics, Modified Atmospheres, and Packaging to Affect Mold Spoilage in Dairy Products
… roqueforti</I> in shredded cheddar and mozzarella cheese stored at 10°C for 0, 60, 120, or 180 day was studied. Microbiological and sensory testing was assessed on 0, 7, 14 and 21 days after opening. Carbon dioxide decreased (P<0.05) as O₂ (P>0.05) and N₂ (P>0.05) increased throughout …
-
Ultrasonic cutting of cheese and apples -- effect on quality attributes during storage
… and quality of selected cheese (Cheddar, mozzarella, and Swiss cheese) and fresh cut apples (red delicious and golden delicious) during storage. To examine the effect of ultrasonic cutting on quality of cheese products, cheddar, mozzarella, and Swiss cheeses were chosen because of their …
-
Consumer Evaluation of Cheese: Linking Hedonics, Emotions and Perception of Product Attributes
… toward increasing the nation’s health.</p> <p>Mozzarella cheese is the most consumed type of cheese in the U.S., and one serving provides 8% of your Daily Value for sodium. Considering the obesity epidemic and increasing prevalence of hypertension, there are opportunities to investigate sodium …
Page 1 of 2