Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Life Sciences
Correlation Between The Usu Stretch Test And The Pizza Fork Test, Bryce L. Moyes
Correlation Between The Usu Stretch Test And The Pizza Fork Test, Bryce L. Moyes
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
A correlation between the USU stretch test and the pizza fork test would allow the stretch properties of Mozzarella cheese to be measured objectively. The Utah State University (USU) Stretch Test uses a modified texture-profile analyzer to pull strands of cheese from a melted reservoir, measuring the load exerted on the probe during stretching. Parameters measured by the USU stretch test include Melt Strength (FM), which is the maximum load exerted on the probe, Stretch Load (SL), which is the load exerted on the probe at any specified point following FM, and Stretch Extension (SE), which …
The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife
The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63.6%) was greater …
Influence Of Coagulant Level On Proteolysis And Functionality Of Mozzarella Cheese Made Using Direct Acidification, R. I. Dave, C. J. Oberg, Donald J. Mcmahon
Influence Of Coagulant Level On Proteolysis And Functionality Of Mozzarella Cheese Made Using Direct Acidification, R. I. Dave, C. J. Oberg, Donald J. Mcmahon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Nonfat (0% fat), reduced-fat (11% fat), and control (19% fat) mozzarella cheeses were made using direct acidification to test the influence of three levels (0.25X, 1X, and 4X) of coagulant concentration on proteolysis, meltability and rheological properties of cheeses during 60 d of storage at 5°C. Changes in meltability, level of intact αs1-casein and β-casein (by capillary electrophoresis), 12.5% TCA-soluble nitrogen, and complex modulus were measured. There were differences in rate of proteolysis and functional properties as a function of fat content of the cheese, but some of these differences could be attributed to differences in moisture contents …