A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis
Mozzarella cheese (MC) is a widely consumed soft, fermented, dense proteinous cheese with unique viscoelastic behavior. MC behaves like a soft solid at ambient temperature and undergoes melt as temperature increases to 70 °C, aided by fats in cheese. However, reducing dairy fats in MC tends to affec...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2025-04-01
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Series: | Journal of Agriculture and Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001371 |