Document Detail


The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.
MedLine Citation:
PMID:  21787912     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time.
Authors:
M M Ayyash; N P Shah
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  94     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2011-07-26     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3761-8     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Affiliation:
School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
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