Development of low fat and reduced fat mozzarella cheese

This 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 lacfic, acefic and citric acids to pH 6.3, 6.1 and 5.9 on the characteristics of ULFM cheeses; effect of rate and type of fat replacer added to pre-acidified cheese milk on the quality of ULFM cheese, and examine the fiinctional characteristics of shredded ULFM cheeses that were sprayed with vegetable oil and baked on pizza bases.

Name dc:type.qualificationname

phd

Level dc:type.qualificationlevel

doctoral

Grantor dc:publisher.institution

Victoria University

Year dc:date.issued

2004

Author dc:creator

• Bhaskaracharya, Raman K

• 0305 Organic Chemistry
• 0908 Food Sciences
• School of Engineering and Science

Language dc:language

en