Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques

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• 作者：Jeremy R. Smith^a ; ² ; Sarah J. Vogt^b ; ¹ ; ² ; Joseph D. Seymour^b ; Alistair J. Carr^a ; Sarah L. Codd^c ; ^{scodd@coe.montana.edu}
• 关键词：NMR ; Mozzarella cheese ; Diffusion ; Maturation
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：1-6
• 全文大小：1559 K
• 卷排序：198

文摘

The maturation of Mozzarella cheese during days 4–18 post-manufacture was analyzed. Nuclear magnetic resonance (NMR) experiments were performed at four temperatures. The results show that NMR relaxation and diffusion data are sensitive to maturation.