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

Food Research International

Volumn 54, Issue 1, 2013, Pages 917-921

  Ma, Xixiu ^a   James, Bryony ^a   Balaban, Murat O ^a   Zhang, Lu ^b   Emanuelsson Patterson, Emma A C ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Blistering mechanism; Moisture; Salt; Water activity

Indexed keywords

FAT GLOBULES; FREE OIL; IMAGE ANALYSIS TECHNIQUES; MELTABILITY; MOZZARELLA CHEESE; SALT CONCENTRATION; WATER ACTIVITY;

COMPUTER VISION; ELASTICITY; MOISTURE; SALTS; TEMPERATURE;

MOISTURE DETERMINATION;

EID: 84886242991     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.029     Document Type: Article

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