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Article: Textural and melting properties of Mozzarella cheese made with fat replacers

TitleTextural and melting properties of Mozzarella cheese made with fat replacers
Authors
Issue Date2002
Citation
Milchwissenschaft, 2002, v. 57 n. 7, p. 387-390 How to Cite?
AbstractIn this study texture and melting characteristics of full fat Mozzarella cheeses were compared with nonfat cheeses made with two levels (1% and 2.5%) of maltodextrin (Maltrin® M100) fat replacer. Cheeses with skim milk without any fat replacer were also made for comparison. All the 4 batches of cheeses were stored at 4°C for 29 days. Texture analysis including hardness, cohesiveness, springiness and meltability were measured at day 1, 8, 15, 22 and 29. Values for hardness and springiness were significantly higher in the nonfat cheeses compared to the full fat cheese. The hardness and springiness values decreased during storage. The full fat cheese had the highest meltability measured as flow distance in millimetre. There was an improvement in melting properties of all cheeses during storage. The cheese containing 2.5% Maltrin® showed the best melting properties among the nonfat cheeses, suggesting that the addition of fat replacer may improve meltability of nonfat cheeses.
Persistent Identifierhttp://hdl.handle.net/10722/144338
ISSN
2014 Impact Factor: 0.247
2015 SCImago Journal Rankings: 0.200
References

 

DC FieldValueLanguage
dc.contributor.authorStevens, Aen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:30Z-
dc.date.available2012-01-20T09:01:30Z-
dc.date.issued2002en_HK
dc.identifier.citationMilchwissenschaft, 2002, v. 57 n. 7, p. 387-390en_HK
dc.identifier.issn0026-3788en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144338-
dc.description.abstractIn this study texture and melting characteristics of full fat Mozzarella cheeses were compared with nonfat cheeses made with two levels (1% and 2.5%) of maltodextrin (Maltrin® M100) fat replacer. Cheeses with skim milk without any fat replacer were also made for comparison. All the 4 batches of cheeses were stored at 4°C for 29 days. Texture analysis including hardness, cohesiveness, springiness and meltability were measured at day 1, 8, 15, 22 and 29. Values for hardness and springiness were significantly higher in the nonfat cheeses compared to the full fat cheese. The hardness and springiness values decreased during storage. The full fat cheese had the highest meltability measured as flow distance in millimetre. There was an improvement in melting properties of all cheeses during storage. The cheese containing 2.5% Maltrin® showed the best melting properties among the nonfat cheeses, suggesting that the addition of fat replacer may improve meltability of nonfat cheeses.en_HK
dc.languageengen_US
dc.relation.ispartofMilchwissenschaften_HK
dc.titleTextural and melting properties of Mozzarella cheese made with fat replacersen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0036061493en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036061493&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume57en_HK
dc.identifier.issue7en_HK
dc.identifier.spage387en_HK
dc.identifier.epage390en_HK
dc.identifier.scopusauthoridStevens, A=7202107947en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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