Influence of Mozzarella and Cheddar Cheese Blending on Baking Performance, Viscosity and Microstructure of Pizza Cheese Blends
Abstract:Various blends of Mozzarella with 2 and 4 months semi-ripened Cheddar cheese were mixed at levels of 75:25, 50:50 and 25:75 respectively. Effect of different blends of cheeses on baking performance, viscosity and microstructure of pizza cheese were studied. The results showed that L* (whiteness) and-ve a*-values (green color) before and after cooking were significantly (P<0.05) decreased with increasing level and age of Cheddar cheese. The whiteness L* before and after cooking at 75:25 Mozzarella and 2 months … Show more
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