Supporting data for "improving quality and functionality of low-fat Mozzarella cheese using whey proteins and plant proteins"

This file includes data collected from the measurement of physicochemical properties, functional properties and microstructure of low-fat Mozzarella cheese. The physicochemical properties of mozzarella cheese include moisture, fat, protein, and calcium content; The functional properties of low-fat Mozzarella cheese include meltability, pizza bake performance, stretch performance, color and browning, texture of cheeses; The microstructure of low-fat Mozzarella cheese includes images obtained from the confocal scanning laser microscope and scanning electron microscope; In addition, we also studied the effect of ripening on the functional properties of low-fat Mozzarella cheese. Therefore, the folder also includes several images taken in the SDS-page experiment.

本文件包含了从对低脂马苏里拉奶酪的物理化学性质、功能性质和微观结构的测量中收集到的数据。马苏里拉奶酪的物理化学性质包括水分、脂肪、蛋白质和钙含量；低脂马苏里拉奶酪的功能性质包括融性、披萨烘焙性能、拉伸性能、色泽和褐变、奶酪的质地；低脂马苏里拉奶酪的微观结构包括来自共聚焦扫描激光显微镜和扫描电子显微镜的图像；此外，我们还研究了成熟对低脂马苏里拉奶酪功能性质的影响。因此，文件夹中还包含了几张在SDS-聚丙烯酰胺凝胶电泳实验中拍摄的图像。