Document Type

Dissertation - Open Access

Award Date

2025

Degree Name

Doctor of Philosophy (PhD)

Department / School

Dairy Science

First Advisor

Prafulla Salunke

Abstract

In recent years, the dairy sector has experienced a significant rise in the healthy eating trend, with consumers increasingly seeking products that are fat-free, free from added sugars, and high in protein. Additionally, specialized health dairy items enriched with functional ingredients such as probiotics, prebiotics, and bioactive peptides are gaining traction for their added health benefits. This dissertation covers three studies in two domains: the first on water hydration's impact on fat-free mozzarella baking, and the second on the influence of hyaluronic acid, and its combination with kappa-carrageenan, on the physical properties of milk. One such product, Fat-free mozzarella is appreciated for its low fat and calorie content, but its limited meltability, tendency to brown excessively, and rubbery texture reduce its appeal and hinder broader consumer acceptance. Research studies have been done so far to improve these properties compromise the fat-free nature or result in poor shredding. This study introduces a post-shred, pre-bake hydration technique using water soaking to improve baking performance. Experimental assessments showed improved melt, stretch, and delayed browning. Cheese surface drying and browning measurement methods: moisture loss rate, surface temperature, and 3D-Lab color analysis demonstrated how soaking improved cheese melt and stretch while delaying browning. This method offers a practical solution for improving fat-free mozzarella’s pizza bake functionality without compromising shred quality and provides methods for measuring cheese surface drying and browning during baking. While traditional stabilizers used in dairy lack recognized health benefits, hyaluronic acid is recognized for its health benefits. Incorporating hyaluronic acid into dairy formulations can offer dual advantages of technical function with added health benefits. Hyaluronic acid when used alone enhanced the milk viscosity, while other properties such as heat stability, acid and rennet gelation, and protein stability were reduced. In follow up study the blends of hyaluronic acid and kappa-carrageenan were used for improving protein stability in milk, which along with improving protein stability, also enhanced the water holding, foaming and emulsification properties. This dual functionality can position hyaluronic acid as a promising innovation in dairy, enabling the development of products that can provide both health and technical functions in dairy products.

Library of Congress Subject Headings

Mozzarella cheese.
Milk.
Dairy products.
Hyaluronic acid.
Dairy processing.

Publisher

South Dakota State University

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Included in

Food Science Commons

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Rights Statement

In Copyright