Use of DSC to Distinguish Grades of Mozzarella Cheese
Department
Materials Science and Engineering
Major
Metallurgical Engineering
Research Advisor
Schlesinger, Mark E.
Advisor's Department
Materials Science and Engineering
Funding Source
National Science Foundation, Grant No. 0404605
Abstract
Dried CM (cow’s milk) and WBM (water-buffalo milk) mozzarella cheeses were analyzed using differential scanning calorimetry to assess the value of the instrument in distinguishing the two cheeses. The goal was to find an unambiguous method of identifying the cheese type. 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.
Biography
Jason Harris is a sophomore attending the University of Missouri--Rolla. His major is Metallurgical Engineering.
Research Category
Engineering
Presentation Type
Poster Presentation
Document Type
Poster
Presentation Date
12 Apr 2006, 1:00 pm
Use of DSC to Distinguish Grades of Mozzarella Cheese
Dried CM (cow’s milk) and WBM (water-buffalo milk) mozzarella cheeses were analyzed using differential scanning calorimetry to assess the value of the instrument in distinguishing the two cheeses. The goal was to find an unambiguous method of identifying the cheese type. 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.
