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Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of different addition amounts of salt on the meltability of mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis (SAOSA) method. The results showed...
A computer vision system was used to evaluate the melting property of cheese. The method is suitable for both cheddar and mozzarella cheese. The effect of cooking time (0-20 min) and temperature (70-200 o C) on the melting degree and melting rate of cheddar and mozzarella cheese was investigated and the melting property of both cheeses were compared. Both cheddar and mozzarella cheese melted...
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