Title

Use of DSC to Distinguish Grades of Mozzarella Cheese

Presenter Information

Jason Harris

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

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Apr 12th, 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.