dc.contributor.author |
Ma, X |
en |
dc.contributor.author |
James, Bryony |
en |
dc.contributor.author |
Balaban, Murat |
en |
dc.contributor.author |
Zhang, L |
en |
dc.contributor.author |
Emanuelsson-Patterson, EAC |
en |
dc.date.accessioned |
2013-11-28T19:25:41Z |
en |
dc.date.issued |
2013-11 |
en |
dc.identifier.citation |
Food Research International 54(1):912-916 Nov 2013 |
en |
dc.identifier.issn |
0963-9969 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/21159 |
en |
dc.description.abstract |
The aim of this study was to develop novel techniques to investigate the blistering and browning properties of Mozzarella cheese. An innovative and holistic approach was developed to evaluate cheese blistering and browning properties using machine vision system and image analysis techniques. As a novel technique for the blistering evaluation, the number, size and shape of blisters were analyzed. The techniques were applied on a range of starter cultures and the blistering and browning properties were related to cheese composition (sugar, moisture, etc.) and functional properties (meltability, free oil, viscoelasticity, and stretching properties). As shown by the results, Mozzarella made with more heat sensitive starter cultures had the least intensive browning and the smallest number of blisters. Free oil was found to significantly affect blistering appearance by impeding the moisture loss from the cheese-fewer blisters were formed on Mozzarella cheese with more free oil. © 2013 Elsevier Ltd. |
en |
dc.description.uri |
http://hdl.handle.net/2292/21159 |
en |
dc.relation.ispartofseries |
Food Research International |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy#published-journal-article http://www.sherpa.ac.uk/romeo/search.php?issn=0963-9969 |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.title |
Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1016/j.foodres.2013.06.007 |
en |
pubs.issue |
1 |
en |
pubs.begin-page |
912 |
en |
pubs.volume |
54 |
en |
pubs.author-url |
http://www.sciencedirect.com/science/article/pii/S0963996913003347 |
en |
pubs.end-page |
916 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
394689 |
en |
pubs.record-created-at-source-date |
2013-11-29 |
en |