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Development of low fat and reduced fat mozzarella cheese

Bhaskaracharya, Raman K (2004) Development of low fat and reduced fat mozzarella cheese. PhD thesis, Victoria University.

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Abstract

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.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: mozarella cheese, low fat cheese, starter cultures, salting, preacidification, Lactobacillus helveticus
Subjects: FOR Classification > 0305 Organic Chemistry
FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 27 Jul 2010 04:47
Last Modified: 23 May 2013 16:43
URI: http://vuir.vu.edu.au/id/eprint/15743
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