publication . 0044 . 2002

Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese

Akins, Maureen Lynch;
Open Access
  • Published: 29 Oct 2002
  • Publisher: Virginia Tech
Abstract
Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking agents were applied to low moisture part skim Mozzarella cheese and examined for effects on three major functional properties of Mozzarella cheese; meltability, stretchability, and free oil formation. Meltability determination utilizing a fabricated UW Meltmeter resulted in no significant differences between untreated samples (control) and samples treated with anti-caki...
Subjects
mesheuropmc: food and beverages
free text keywords: functional properties, Mozzarella, starch, anti-caking agents
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0044 . 2002
Provider: VTechWorks
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