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Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma
Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma
All Graduate Theses and Dissertations, Fall 2023 to Present
Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and calcium levels on the functionality of Mozzarella cheese when baked on pizza. Four combinations of starter cultures using S. thermophilus (STI 06)-control, Lac+ Gal+ L. helveticus (LH 32), and Lac- Gal+ adjunct culture L. helveticus (LH 7995) were used to make the cheese samples. Various tests were conducted over a seven-week period to evaluate their baking properties. The …