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

Bhaskaracharya, Raman K (2000) The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers. Research Master thesis, Victoria University of Technology.

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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.

Item Type: Thesis (Research Master thesis)
Additional Information:

Master of Science in Food Technology

Uncontrolled Keywords: Fat substitutes, mozzarella cheese, low-fat food, food texture, fat content, starter culture, fat replacers
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 0601 Biochemistry and Cell Biology
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 20 Jul 2010 03:41
Last Modified: 23 May 2013 16:43
URI: http://vuir.vu.edu.au/id/eprint/15412
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