top-stories denmark

The hunt for perfect mozzarella

PhD student Pawel Pieta lays bare the microstructure of mozzarella using CT-scans. Photo: Bax Lindhardt

Scientists at DTU are using CT scans to examine the microstructure of mozzarella cheese in order to understand its properties that contribute to optimal stretchiness when baked. The research, part of a project funded by Innovation Fund Denmark and led by Scandinavian dairy producer Arla, aims to connect the structure of mozzarella with its functional properties to determine the perfect recipe for consistent quality. CT scans, which take long exposure images, are used to create 3D images of the cheese. The researchers have developed techniques to keep the cheese at an appropriate temperature during the scans to prevent melting. The project hopes to reduce reliance on current stretch tests for mozzarella and provide a deeper understanding of its properties. The knowledge gained from this project can also be applied to other anisotropic materials, such as wind turbine blades, textiles, and insulation, to analyze their internal structures and properties.

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