MSc project - Evaluation of Stretchability of Mozzarella Cheese at Institut for Fødevarevidenskab - Københavns Universitet

MSc project - Evaluation of Stretchability of Mozzarella Cheese

The objective of this project is to understand the stretching behaviour of Mozzarella cheese that is an important characteristic for use of cheese in pizza and other foods.

One of the most important functionalities of pizza Mozzarella is the stretchability. It is defined as the capacity of melted cheese to form fibrous strands that extend without breaking under tension. A variety of methods have been developed to evaluate stretchability using texture analyser but a number of variables, such as cheese temperature, heating rate, test temperature, stretching speed and environment (oil immersion or air), influence the stretching behavior and consequently the data obtained. Therefore, the stretchability data reported by previous studies have low reproducibility, it is not easily comparable and stretching behavior has not been well understood.

Contact person / supervisor:
Ran Feng: ran.feng@food.ku.dk
Lilia Ahrné: lilia@food.ku.dk

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