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Jing Luo

Doctor of Philosophy
Study Completed: 2018
College of Sciences


Thesis Title
Colloidal Interactions in Alternate Make Cheeses

Read article at Massey Research Online: MRO icon

Mozzarella is one of the most widely consumed cheeses across the world. Its particular material and sensory properties, especially when cooked, provide a recognizable and desirable consumer experience. Recently within New Zealand, the industrial production of Mozzarella cheese has been developed towards an alternate manufacturing process, where cheese structure is able to be manipulated under highly controlled conditions. Ms Luo studied the role of emulsion structure and stability in relation to the microstructure, material properties and technical functionality of an alternative make cheese. Her research has provided valuable results to understand how dynamic changes to cheese microstructure during processing, storage and utilization impact on the cheese material, functionality and quality outputs. 

Professor Matt Golding
Dr Christine Coker
Dr Bryony James
Dr Graeme Gillies
Dr Mita Lad
Professor Peter Munro