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Mozzarella Cheese as Functional Food

 

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  • Product Description
 

Around the entire world, production of Mozzarella cheese has been gaining market share with expecting to grow more due in part to increasing market for ready to eat food stuffs especially Pizza. Regarding that consumers have been showing more concern with the nutritional aspects of the foods they eat than ever before. This book represents a study about the conventional mozzarella cheese and converting it to functional foods to increase its nutritional value and improving its functional properties when it use as shredded cheese. Olive oil as well-known as a natural source of antioxidants and has many other health benefits was used to substitute the milk fat in the manufacturing of Mozzarella cheese. The chemical composition and the major functional and rheological properties such as meltability, stretchability and free oil formation, were then examined and compared with traditionally manufactured control cheese. Furthermore, Sensory evaluation testing established the consumer acceptability of the new product.

Product Specifications
SKU :COC44094
AuthorAhmed Helal
LanguageEnglish
BindingPaperback
Number of Pages188
Publishing Year2012-11-25T00:00:00.000
ISBN978-3659297700
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00