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

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3439 1984 27.9 49%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
799 2             MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH//INTERNATIONAL DAIRY JOURNAL 12084
3439 1                   MOZZARELLA CHEESE//MELTABILITY//PROCESSED CHEESE 1984

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 MOZZARELLA CHEESE authKW 1014850 5% 63% 104
2 MELTABILITY authKW 699493 3% 91% 50
3 PROCESSED CHEESE authKW 531859 3% 61% 57
4 EMULSIFYING SALT authKW 478815 2% 94% 33
5 MOZZARELLA authKW 456123 2% 60% 49
6 IMITATION CHEESE authKW 417486 1% 94% 29
7 CHEDDAR CHEESE authKW 377245 4% 31% 80
8 CHEESE authKW 237018 9% 9% 169
9 PROCESS CHEESE authKW 232746 1% 69% 22
10 NE DAIRY FOODS address 182250 1% 41% 29

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 134645 93% 0% 1850
2 Agriculture, Dairy & Animal Science 30445 29% 0% 572
3 Microscopy 552 2% 0% 38
4 Chemistry, Applied 346 5% 0% 93
5 Nutrition & Dietetics 118 3% 0% 53
6 Engineering, Chemical 64 4% 0% 77
7 Agriculture, Multidisciplinary 55 2% 0% 30
8 Biotechnology & Applied Microbiology 0 2% 0% 36
9 Agricultural Engineering 0 0% 0% 4
10 Materials Science, Paper & Wood -1 0% 0% 1

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 NE DAIRY FOODS 182250 1% 41% 29
2 WESTERN DAIRY 159561 2% 31% 33
3 MINNESOTA S DAKOTA DAIRY FOODS 115997 1% 54% 14
4 MN SD DAIRY FOODS 98487 0% 80% 8
5 WISCONSIN DAIRY 79395 1% 30% 17
6 NE DAIRY FOOD 70343 0% 57% 8
7 MNSD DAIRY FOODS 69248 0% 75% 6
8 CHEESE FERMENTED FOODS 68546 0% 64% 7
9 DAIRY TECHNOL 68002 3% 9% 50
10 DAIRY PROC PROD UNIT 61905 1% 31% 13

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 151797 9% 6% 175
2 JOURNAL OF DAIRY SCIENCE 131967 20% 2% 390
3 AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY 127983 4% 10% 87
4 INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 102769 4% 8% 80
5 INTERNATIONAL DAIRY JOURNAL 76796 6% 4% 120
6 JOURNAL OF TEXTURE STUDIES 65487 4% 6% 75
7 DAIRY INDUSTRIES INTERNATIONAL 45471 2% 8% 35
8 DAIRY SCIENCE & TECHNOLOGY 39095 2% 8% 33
9 FOOD MICROSTRUCTURE 26774 1% 10% 18
10 JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY 24777 1% 7% 23

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 MOZZARELLA CHEESE 1014850 5% 63% 104 Search MOZZARELLA+CHEESE Search MOZZARELLA+CHEESE
2 MELTABILITY 699493 3% 91% 50 Search MELTABILITY Search MELTABILITY
3 PROCESSED CHEESE 531859 3% 61% 57 Search PROCESSED+CHEESE Search PROCESSED+CHEESE
4 EMULSIFYING SALT 478815 2% 94% 33 Search EMULSIFYING+SALT Search EMULSIFYING+SALT
5 MOZZARELLA 456123 2% 60% 49 Search MOZZARELLA Search MOZZARELLA
6 IMITATION CHEESE 417486 1% 94% 29 Search IMITATION+CHEESE Search IMITATION+CHEESE
7 CHEDDAR CHEESE 377245 4% 31% 80 Search CHEDDAR+CHEESE Search CHEDDAR+CHEESE
8 CHEESE 237018 9% 9% 169 Search CHEESE Search CHEESE
9 PROCESS CHEESE 232746 1% 69% 22 Search PROCESS+CHEESE Search PROCESS+CHEESE
10 CHEESE MICROSTRUCTURE 138501 0% 100% 9 Search CHEESE+MICROSTRUCTURE Search CHEESE+MICROSTRUCTURE

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 JOHNSON, ME , KAPOOR, R , MCMAHON, DJ , MCCOY, DR , NARASIMMON, RG , (2009) REDUCTION OF SODIUM AND FAT LEVELS IN NATURAL AND PROCESSED CHEESES: SCIENTIFIC AND TECHNOLOGICAL ASPECTS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 8. ISSUE 3. P. 252 -268 96 83% 52
2 EVERETT, DW , AUTY, MAE , (2008) CHEESE STRUCTURE AND CURRENT METHODS OF ANALYSIS.INTERNATIONAL DAIRY JOURNAL. VOL. 18. ISSUE 7. P. 759-773 69 66% 51
3 ROWNEY, M , ROUPAS, P , HICKEY, MW , EVERETT, DW , (1999) FACTORS AFFECTING THE FUNCTIONALITY OF MOZZARELLA CHEESE.AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY. VOL. 54. ISSUE 2. P. 94 -102 70 88% 36
4 BANVILLE, V , MORIN, P , POULIOT, Y , BRITTEN, M , (2013) PHYSICAL PROPERTIES OF PIZZA MOZZARELLA CHEESE MANUFACTURED UNDER DIFFERENT CHEESE-MAKING CONDITIONS.JOURNAL OF DAIRY SCIENCE. VOL. 96. ISSUE 8. P. 4804-4815 44 96% 3
5 EL-BAKRY, M , SHEEHAN, J , (2014) ANALYSING CHEESE MICROSTRUCTURE: A REVIEW OF RECENT DEVELOPMENTS.JOURNAL OF FOOD ENGINEERING. VOL. 125. ISSUE . P. 84 -96 44 72% 10
6 SCHENKEL, P , SAMUDRALA, R , HINRICHS, J , (2013) THE EFFECT OF ADDING WHEY PROTEIN PARTICLES AS INERT FILLER ON THERMOPHYSICAL PROPERTIES OF FAT-REDUCED SEMIHARD CHEESE TYPE GOUDA.INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. VOL. 66. ISSUE 2. P. 220-230 34 97% 9
7 KAPOOR, R , METZGER, LE , (2008) PROCESS CHEESE: SCIENTIFIC AND TECHNOLOGICAL ASPECTS - A REVIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 7. ISSUE 2. P. 194 -214 59 64% 0
8 KAPOOR, R , METZGER, LE , (2008) PROCESS CHEESE: SCIENTIFIC AND TECHNOLOGICAL ASPECTS - A REVIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 7. ISSUE 1. P. 194 -214 58 64% 0
9 GUINEE, TP , (2002) THE FUNCTIONALITY OF CHEESE AS AN INGREDIENT: A REVIEW.AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY. VOL. 57. ISSUE 2. P. 79 -91 48 87% 21
10 WANG, F , TONG, QG , LUO, J , XU, YQ , REN, FZ , (2016) EFFECT OF CARRAGEENAN ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF LOW-FAT COLBY CHEESE.JOURNAL OF FOOD SCIENCE. VOL. 81. ISSUE 8. P. E1949 -E1955 37 77% 0

Classes with closest relation at Level 1


Rank Class id link
1 388 CHEESE//CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL
2 29296 CHHANA//PANEER//RASOGOLLA
3 2524 CASEIN MICELLES//RENNET COAGULATION//RENNET
4 33751 NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY//BULK STARTERS//CULTURE AGGLUTINATION
5 25840 SOLID ENCAPSULATION//REFRIGERATED MILK//COMPLEXED POWDER
6 18957 HIGH PRESSURE//HIGH PRESSURE TREATMENT//CHAIR FOOD BIOTECHNOL
7 33147 OYSTER SHUCKING//NE REG AQUACULTURE//OYSTER PROCESSING
8 4811 EXOPOLYSACCHARIDE//YOGURT//YOGHURT
9 18780 UR TYPICITE PROD ALIMENTAI//FRONT FACE FLUORESCENCE//UR TYP PROD ALIMENTAI
10 11851 MILK FAT GLOBULE MEMBRANE//MILK FAT GLOBULE//BUTYROPHILIN

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