CAPPA worked with Four Star Pizza over a number of months to monitor changes as the mozzarella cheese matured using FTIR and Raman spectrometry. A maturity model was developed from the obtained spectra using multivariate analysis. A number of models were developed for different mozzarella fat content cheeses used by Four Star Pizza.
By developing this quality control standard, the company will be able to ensure customer satisfaction and minimise loss during the production process. As mozzarella is central to their business, maintaining such high standards will ensure the continuing success of the business.
Having the opportunity to work with the CAPPA Gateway has given Four Star Pizza access to expertise and equipment not readily available for an SME.
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