Influence of filler particles on the microstructure and properties of model mozzarella cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 1 May 2022
Food products require regular redevelopment to remain always more attractive to consumers and more competitive in price, and Mozzarella cheese is no exception. This usually involves changes in processing conditions and formulation that can dramatically affect the properties of the product. Hydrocolloids are often used in cheese to compensate for these undesirable effects. However, the way hydrocolloids affect the cheese structure and properties is not fully understood.
Ms Thionnet proposed a systematic approach to advance the understanding of how filler particles can affect the structure and properties of Mozzarella cheese. In this study, an innovative way to produce Mozzarella cheese at laboratory scale was introduced. Model particles were then chosen to understand the effect of various parameters on the cheese, using analytical techniques such as microscopy, rheology and light scattering particle sizing. Ms Thionnet’s research has provided valuable insights for food design, with commercial significance for the dairy industry.