Abstract
A method for measurement of stretchability of low-fat mozzarella cheese was discussed. It was found that for same brand of cheese, the tenacity appeared to increase with decreased fat content and increased protein content. The analysis showed that the proposed method of testing stretchability of cheese can be objectively carried out with great reliability.
| Original language | English |
|---|---|
| Pages (from-to) | 168 |
| Number of pages | 1 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 57 |
| Issue number | 2 |
| Publication status | Published - 2002 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering