Food Science Commons^™

Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ranjeeta Wadhwani in supervision of Dr. D. J. McMahon, has worked on investigating the various strategies to improve three qualities of low-fat cheeses. These three qualities were meltability, color, or feasibilities to incorporate dietary fiber into the low-fat cheese with its simultaneous effect on texture. There has been an ongoing research on improving the quality of low-fat cheese. In our study, low-fat Mozzarella cheese curds of 4 different fat content (1.5, 3.0, 4.5, and 6.0%) were comminuted and externally added with melted butter in the amount to get 6% fat in final cheese for low-fat claim. Addition of melted butter …