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Food Science

Cheese

All Graduate Plan B and other Reports

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Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie May 2012

Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie

All Graduate Plan B and other Reports

Sliceability is a cheese’s ability to cut cleanly into thin slices, resist breakage or fracture at slices edges, and undergo a high level of bending before breaking. Intuitively, sliceability depends on the chemistry, microstructural, and rheological properties of the casein network. Currently there is no reported scientific research investigating evaluation methods of cheese slice quality, as well as properties that influence a cheese’s ability to slice.

In this study, a method for slice quality evaluation was developed on purchased cheese and performed on commercial cheeses and experimental cheeses manufactured at three different moisture contents (40.6%, 37.0 ...