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.

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.

Additional Information

Master of Science in Food Technology

Item type Thesis (Research Master thesis)
URI http://vuir.vu.edu.au/id/eprint/15412
Subjects Current > FOR Classification > 0908 Food Sciences
Current > FOR Classification > 0601 Biochemistry and Cell Biology
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords Fat substitutes, mozzarella cheese, low-fat food, food texture, fat content, starter culture, fat replacers
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