- Author
- Chak Ming To (UGent)
- Promoter
- Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)
- Organization
- Abstract
- Low-moisture part-skim mozzarella is used as a food ingredient for pizza, and is highly valued for its functional properties such as its melt and stretchability. These properties are obtained during the manufacturing process by cooking, stretching and kneading the fermented curd which structurally modify the cheese proteins into a fibrous network with entrapped pools of moisture and fat. The kneaded curd is then molded, brined and cooled before it is packaged and sold to pizza processors. This study focuses on the interrelationships between the compositional, biochemical and functional properties of industrial low-moisture part-skim mozzarella. Understanding these interrelationships is critical to identifying key processing conditions that can be used to steer the manufacturing process of low-moisture part-skim mozzarella with excellent functionality. This research was performed within Ghent University in the framework of the Milcobel endowed Chair on Dairy research.
- Keywords
- Low-moisture part-skim mozzarella, Food technology, Processing, Functionality
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01H6P7C0Y9363D5Z5VDXYTZXDJ
- MLA
- To, Chak Ming. The Influence of Processing on the Functionality of Low-Moisture Part-Skim Mozzarella. Ghent University. Faculty of Bioscience Engineering, 2023.
- APA
- To, C. M. (2023). The influence of processing on the functionality of low-moisture part-skim mozzarella. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
- Chicago author-date
- To, Chak Ming. 2023. “The Influence of Processing on the Functionality of Low-Moisture Part-Skim Mozzarella.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
- Chicago author-date (all authors)
- To, Chak Ming. 2023. “The Influence of Processing on the Functionality of Low-Moisture Part-Skim Mozzarella.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
- Vancouver
- 1.To CM. The influence of processing on the functionality of low-moisture part-skim mozzarella. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2023.
- IEEE
- [1]C. M. To, “The influence of processing on the functionality of low-moisture part-skim mozzarella,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2023.
@phdthesis{01H6P7C0Y9363D5Z5VDXYTZXDJ,
abstract = {{Low-moisture part-skim mozzarella is used as a food ingredient for pizza, and is highly valued for its functional properties such as its melt and stretchability. These properties are obtained during the manufacturing process by cooking, stretching and kneading the fermented curd which structurally modify the cheese proteins into a fibrous network with entrapped pools of moisture and fat. The kneaded curd is then molded, brined and cooled before it is packaged and sold to pizza processors.
This study focuses on the interrelationships between the compositional, biochemical and functional properties of industrial low-moisture part-skim mozzarella. Understanding these interrelationships is critical to identifying key processing conditions that can be used to steer the manufacturing process of low-moisture part-skim mozzarella with excellent functionality. This research was performed within Ghent University in the framework of the Milcobel endowed Chair on Dairy research.}},
author = {{To, Chak Ming}},
isbn = {{9789463576420}},
keywords = {{Low-moisture part-skim mozzarella,Food technology,Processing,Functionality}},
language = {{eng}},
pages = {{XXVI, 328}},
publisher = {{Ghent University. Faculty of Bioscience Engineering}},
school = {{Ghent University}},
title = {{The influence of processing on the functionality of low-moisture part-skim mozzarella}},
year = {{2023}},
}