Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

Xixiu Ma, Bryony James, Murat O. Balaban, Lu Zhang, E A C Emanuelsson-Patterson

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The aim of this study was to develop novel techniques to investigate the blistering and browning properties of Mozzarella cheese. An innovative and holistic approach was developed to evaluate cheese blistering and browning properties using machine vision system and image analysis techniques. As a novel technique for the blistering evaluation, the number, size and shape of blisters were analyzed. The techniques were applied on a range of starter cultures and the blistering and browning properties were related to cheese composition (sugar, moisture, etc.) and functional properties (meltability, free oil, viscoelasticity, and stretching properties). As shown by the results, Mozzarella made with more heat sensitive starter cultures had the least intensive browning and the smallest number of blisters. Free oil was found to significantly affect blistering appearance by impeding the moisture loss from the cheese—fewer blisters were formed on Mozzarella cheese with more free oil.
Original languageEnglish
Pages (from-to)912-916
Number of pages5
JournalFood Research International
Volume54
Issue number1
DOIs
Publication statusPublished - Nov 2013

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