Use of DSC to Distinguish Grades of Mozzarella Cheese

Author

Jason B. Harris
Mark E. Schlesinger, Missouri University of Science and TechnologyFollow

Abstract

Dried CM (cow's milk) and WBM (water-buffalo milk) mozzarella cheeses were analyzed using DSC (differential scanning calorimetry) to assess the value of the instrument in distinguishing the two cheeses. Comparison with previous results demonstrated that DSC can be used to distinguish the two, but that its ability to detect cheeses made using a mixture of the two milks may be more limited than previously claimed.

Recommended Citation

J. B. Harris and M. E. Schlesinger, "Use of DSC to Distinguish Grades of Mozzarella Cheese," Missouri Journal of Undergraduate Chemical Research, University of Central Missouri, Jan 2005.

Department(s)

Materials Science and Engineering

Sponsor(s)

ASM International
National Science Foundation (U.S.)

Document Type

Article - Journal

Document Version

Citation

File Type

text

Language(s)

English

Rights

© 2005 University of Central Missouri, All rights reserved.

Publication Date

01 Jan 2005