The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers

Bhaskaracharya, Raman K

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Victoria University of Technology

The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers

dc:creator Bhaskaracharya, Raman K

dc:type.qualificationname other

dc:date.issued2000

Abstract

dc:description.abstract

The main 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, chewiness and gumminess of commercial mozzarella cheeses and to study the effects of moisture, fat and protein on these characteristics.

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thesis:*

Name dc:type.qualificationname: other
Level dc:type.qualificationlevel: rmaster
Grantor dc:publisher.institution: Victoria University of Technology
Year dc:date.issued: 2000

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Bhaskaracharya, Raman K

Subjects

dc:subject × 3

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Language dc:language: en

The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers

Abstract

Degree

Author and committee

Subjects

Rights

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