Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality

X. Ma, M.O. Balaban, L. Zhang, Emma Emanuelsson Patterson, B. James

Research output: Contribution to journalArticlepeer-review

5 Citations (SciVal)

Abstract

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses. Practical Application: Different cheeses can be employed on "gourmet" style pizzas in combination with Mozzarella. Based on the findings, cheeses with some attributes can be used to cook pizzas to meet the specific preferences of consumers.
Original languageEnglish
Pages (from-to)E1528-E1534
JournalJournal of Food Science
Volume79
Issue number8
Early online date21 Jul 2014
DOIs
Publication statusPublished - Aug 2014

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