Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

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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 2014-01-28T23:05:31Z en
dc.date.issued 2013-11 en
dc.identifier.citation Food Research International 54(1):917-921 Nov 2013 en
dc.identifier.issn 0963-9969 en
dc.identifier.uri http://hdl.handle.net/2292/21481 en
dc.description.abstract Blistering and browning are two important properties when baking Mozzarella cheese on pizza. In this study, the blistering and browning of five Mozzarella cheeses with different salt and moisture contents were evaluated using machine vision and image analysis techniques. Cheese attributes, including meltability, free oil, elasticity and stretching properties, composition, water activity and microstructure, were also evaluated.All Mozzarella samples had similar browning appearances, due to their similar galactose contents. Mozzarella cheeses with higher salt concentration had relatively smaller fat globules and lower water activity, thus higher transition temperature, and elastic and stretching resistances which resulted in smaller blisters on the pizza. It was proposed that cheese with higher transition temperature had a shorter time to flow, and the elastic and stretching resistances of the melted cheese restrained the size of the blisters and impeded the growth of the blisters during heating. 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.sherpa.ac.uk/romeo/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 II: Cheese with different salt and moisture contents en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.foodres.2013.05.029 en
pubs.issue 1 en
pubs.begin-page 917 en
pubs.volume 54 en
pubs.end-page 921 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 394688 en
pubs.record-created-at-source-date 2014-01-29 en

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