Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese

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Zisu, Bogdan (2005) Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese. PhD thesis, Victoria University.

Abstract

This study broadly aimed at developing low fat Mozzarella cheeses containing 6%&gt fat with improved textural and functional characteristics. The specific aims of this study were to: 1. identify, screen and select strains of EPS producing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus to be used as starter cultures for the production of low fat Mozzarella cheeses; 2. examine the EPS production of a selected EPS producing strains and identify conditions such as, pH, temperature, co-culturing, fortification with WPC, influencing the EPS production so the processing conditions used to make low fat Mozzarella cheeses can be manipulated accordingly; 3. examine the physical, compositional, textural and functional characteristics of low fat Mozzarella cheeses made with EPS producing starter cultures; 4. examine the physical, compositional, textural and functional characteristics of low fat Mozzarella cheeses made by combining the use of EPS producing starter cultures and preacidification of cheese milk with citric acid to pH 6.1; 5. study the physical, compositional, textural and functional characteristics of low fat Mozzarella cheeses (including coating the surface of cheeses with a hydrophobic coating of oil) made by combining the use of EPS producing starter cultures, pre-acidification of cheese milk with citric acid to pH 6.1 and co-culturing and supplementation with WPC (as identified in step 2); 6. investigate the effects of incorporating fat replacers in low fat Mozzarella cheeses made combining EPS producing starter cultures and pre-acidification of cheese milk with citric acid to pH 6.1 on the physical, compositional, textural and functional characteristics, and 7. select the most successful variables from the preliminary trials and pilot scale trials to develop low fat Mozzarella cheeses at a semi commercial scale.

Item type Thesis (PhD thesis)
URI https://vuir.vu.edu.au/id/eprint/16090
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords mozzarella cheese, cheese making, cheese processing, food processing, food science, low fat cheese, fat substitutes, fat content, starter culture, fat replacers, exopolysaccharide, EPS, pre-acidification, pH
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