File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Texture evaluation of commercial mozzarella cheeses

TitleTexture evaluation of commercial mozzarella cheeses
Authors
Issue Date1999
Citation
Australian Journal Of Dairy Technology, 1999, v. 54 n. 1, p. 36-40 How to Cite?
AbstractThis study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing Machine. A non-stretching cheddar cheese was used as a standard. The moisture, fat and protein contents of the cheeses were also analysed. The hardness and springiness were significantly higher with increased compression, while cohesiveness was reduced. Chewiness and gumminess initially increased and then decreased. The cheddar cheese exhibited higher hardness compared to mozzarella cheeses and slightly lower springiness. There was a drastic decrease in chewiness and gumminess with increased compression in all the mozzarella cheeses. The cheddar cheese showed significantly lower cohesiveness, which decreased with increased compression. In general, the hardness decreased with increase in moisture content. The springiness increased significantly with increase in fat content while the cohesiveness increased with increase in protein content in the mozzarella cheeses. This study shows the effect of moisture, fat and protein on the textural characteristics of the commercial mozzarella cheeses. One of the mozzarella cheeses showed the textural characteristics of the typical full-fat mozzarella cheese and will be used as a reference for further studies in developing a mozzarella cheese made with fat replacers.
Persistent Identifierhttp://hdl.handle.net/10722/144350
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorBhaskaracharya, RKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:34Z-
dc.date.available2012-01-20T09:01:34Z-
dc.date.issued1999en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 1999, v. 54 n. 1, p. 36-40en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144350-
dc.description.abstractThis study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing Machine. A non-stretching cheddar cheese was used as a standard. The moisture, fat and protein contents of the cheeses were also analysed. The hardness and springiness were significantly higher with increased compression, while cohesiveness was reduced. Chewiness and gumminess initially increased and then decreased. The cheddar cheese exhibited higher hardness compared to mozzarella cheeses and slightly lower springiness. There was a drastic decrease in chewiness and gumminess with increased compression in all the mozzarella cheeses. The cheddar cheese showed significantly lower cohesiveness, which decreased with increased compression. In general, the hardness decreased with increase in moisture content. The springiness increased significantly with increase in fat content while the cohesiveness increased with increase in protein content in the mozzarella cheeses. This study shows the effect of moisture, fat and protein on the textural characteristics of the commercial mozzarella cheeses. One of the mozzarella cheeses showed the textural characteristics of the typical full-fat mozzarella cheese and will be used as a reference for further studies in developing a mozzarella cheese made with fat replacers.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleTexture evaluation of commercial mozzarella cheesesen_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-s2.0-0033438353en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033438353&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume54en_HK
dc.identifier.issue1en_HK
dc.identifier.spage36en_HK
dc.identifier.epage40en_HK
dc.identifier.scopusauthoridBhaskaracharya, RK=6602907698en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats