Class information for:
Level 1: MELTABILITY//MOZZARELLA CHEESE//IMITATION CHEESE

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3574 1879 27.2 49%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
509 14456 INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 MELTABILITY Author keyword 91 85% 3% 47
2 MOZZARELLA CHEESE Author keyword 87 60% 5% 96
3 IMITATION CHEESE Author keyword 79 94% 2% 29
4 MOZZARELLA Author keyword 40 56% 3% 48
5 PROCESSED CHEESE Author keyword 35 51% 3% 50
6 CHEDDAR CHEESE Author keyword 24 26% 4% 78
7 EMULSIFYING SALT Author keyword 23 76% 1% 16
8 EMULSIFYING SALTS Author keyword 21 78% 1% 14
9 CHEESE MICROSTRUCTURE Author keyword 15 82% 0% 9
10 NE DAIRY FOODS Address 15 41% 2% 29

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 MELTABILITY 91 85% 3% 47 Search MELTABILITY Search MELTABILITY
2 MOZZARELLA CHEESE 87 60% 5% 96 Search MOZZARELLA+CHEESE Search MOZZARELLA+CHEESE
3 IMITATION CHEESE 79 94% 2% 29 Search IMITATION+CHEESE Search IMITATION+CHEESE
4 MOZZARELLA 40 56% 3% 48 Search MOZZARELLA Search MOZZARELLA
5 PROCESSED CHEESE 35 51% 3% 50 Search PROCESSED+CHEESE Search PROCESSED+CHEESE
6 CHEDDAR CHEESE 24 26% 4% 78 Search CHEDDAR+CHEESE Search CHEDDAR+CHEESE
7 EMULSIFYING SALT 23 76% 1% 16 Search EMULSIFYING+SALT Search EMULSIFYING+SALT
8 EMULSIFYING SALTS 21 78% 1% 14 Search EMULSIFYING+SALTS Search EMULSIFYING+SALTS
9 CHEESE MICROSTRUCTURE 15 82% 0% 9 Search CHEESE+MICROSTRUCTURE Search CHEESE+MICROSTRUCTURE
10 FYNBO CHEESE 14 100% 0% 7 Search FYNBO+CHEESE Search FYNBO+CHEESE

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 MELTABILITY 187 95% 3% 61
2 MOZZARELLA CHEESE 174 54% 12% 222
3 CHEDDAR CHEESE 94 20% 23% 427
4 HELICAL VISCOMETRY 52 100% 1% 18
5 PASTEURIZED PROCESS CHEESE 48 100% 1% 17
6 EMULSIFYING SALTS 45 94% 1% 16
7 FREE OIL 41 85% 1% 22
8 REDUCED FAT 39 46% 3% 64
9 KEFALOGRAVIERA CHEESE 34 93% 1% 13
10 MILK PREACIDIFICATION 30 100% 1% 12

Journals


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FOOD STRUCTURE 2 10% 1% 14

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Analysing cheese microstructure: A review of recent developments 2014 6 61 72%
Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects 2009 45 115 83%
Invited review: Perspectives on the basis of the rheology and texture properties of cheese 2003 184 76 57%
Invited review: Sensory and mechanical properties of cheese texture 2007 34 28 68%
Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties 2011 25 79 42%
Factors affecting the functionality of mozzarella cheese 1999 35 80 88%
The technology of low-fat cheese manufacture 2004 39 55 55%
REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW 1995 68 22 68%
Determination of the diffusion coefficients of small solutes in cheese: A review 2010 14 60 37%
MANUFACTURE OF CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION 1988 59 37 73%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 NE DAIRY FOODS 15 41% 1.5% 29
2 WESTERN DAIRY 12 31% 1.6% 31
3 MINNESOTA S DAKOTA DAIRY FOODS 9 50% 0.7% 13
4 MN SD DAIRY FOODS 8 70% 0.4% 7
5 MNSD DAIRY FOODS 8 75% 0.3% 6
6 NE DAIRY FOOD 7 57% 0.4% 8
7 CHEESE FERMENTED FOODS 7 67% 0.3% 6
8 AULA PROD LACTEOS 6 80% 0.2% 4
9 DAIRY PROC PROD UNIT 6 33% 0.7% 14
10 STAT OPTIMIZAT 6 100% 0.2% 4

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000194466 CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL//CHEESE
2 0.0000141666 CHHANA//RASOGOLLA//PANEER
3 0.0000134976 CASEIN MICELLES//CASEIN MICELLE//RENNET COAGULATION
4 0.0000128039 REFRIGERATED MILK//ANTHOTYROS//ACTIVE COATING
5 0.0000073146 MILK CLOTTING ENZYME//MILK CLOTTING//MILK CLOTTING ACTIVITY
6 0.0000056214 MILK FAT GLOBULE MEMBRANE//BUTYROPHILIN//MILK FAT GLOBULE MEMBRANE MFGM
7 0.0000055861 KAPPA CASEIN//MILK COAGULATION PROPERTY//CSN1S1
8 0.0000054983 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
9 0.0000050879 EXOPOLYSACCHARIDE//EXOPOLYSACCHARIDES//EBOSIN BIOSYNTHESIS
10 0.0000047866 BIOL LACTAT//PLASMIN//AGE GELATION