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Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani
All Graduate Theses and Dissertations
Low-fat cheese faces great challenges associated with its texture being hard and rubbery, desirable flavors being missing, color being undesirably intense and translucent appearing, and melting being improper. In an effort of improving the quality of low-fat cheeses, several strategies have been tried to accomplish three major objectives, 1) improving the melting and baking properties of low-fat Mozzarella cheese, 2) improving the color of low-fat Cheddar cheese, and 3) investigating the feasibilities of enriching low-fat Cheddar cheese with dietary fibers.
For objective 1, 4 batches of low-fat Mozzarella cheese with target fat of 6.0%, 4.5%, 3.0%, and ...