Correlating mozzarella cheese properties to its production processes and microstructure quantification

Journal of Food Engineering

Volumn 115, Issue 2, 2013, Pages 154-163

  Ma, Xixiu ^a   James, Bryony ^a   Zhang, Lu ^b   Emanuelsson Patterson, Emma A C ^a,c  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c University of Bath   (United Kingdom)

Author keywords

Mozzarella; Principal Component Analysis; Production processes; Property characteristics

Indexed keywords

CALCIUM CONTENT; COMPLEX INTERACTION; FAT CONTENTS; FAT GLOBULES; FREE OIL; MELTABILITY; MOZZARELLA; MOZZARELLA CHEESE; POSITIVE CORRELATIONS; PRODUCTION PROCESS; PROPERTY CHARACTERISTICS; PROTEIN CONTENTS; STRETCHING PARAMETERS; STRETCHING TEMPERATURE;

MICROSTRUCTURE; PRINCIPAL COMPONENT ANALYSIS;

PRODUCTION ENGINEERING;

EID: 84869491351     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.002     Document Type: Article

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