IMPROVING QUALITY AND FUNCTIONALITY OF LOW-FAT MOZZARELLA CHEESE

Reason: The data has not been published

Supporting data for "improving quality and functionality of low-fat Mozzarella cheese using whey proteins and plant proteins"

dataset
posted on 16.05.2022, 02:49 by Deju ZhangDeju Zhang

This file includes data collected from the measurement of physicochemical properties, functional properties and microstructure of low-fat Mozzarella cheese. The physicochemical properties of mozzarella cheese include moisture, fat, protein, and calcium content; The functional properties of low-fat Mozzarella cheese include meltability, pizza bake performance, stretch performance, color and browning, texture of cheeses; The microstructure of low-fat Mozzarella cheese includes images obtained from the confocal scanning laser microscope and scanning electron microscope; In addition, we also studied the effect of ripening on the functional properties of low-fat Mozzarella cheese. Therefore, the folder also includes several images taken in the SDS-page experiment.

Funding

Basic Research Grant (project code: 200008493.078148.26000.400.01) obtained from Arla Foods amba

History