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A dynamic model for melting and browning of mozzarella cheese during pizza baking

Authors: M.A. Rudan and D.M. Barbano

Abstract:

Our objective was to determine the effect of free oil release on fat-free, low-fat and full-fat mozzarella cheese functionality during baking. The effect of a physical barrier on fat-free, low-fat and full-fat mozzarella cheese functionality was also determined. Based on these results a dynamic mozzarella cheese melting and browning model is proposed.

$15.00 (inc. GST)