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The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

Ayyash, Mutamed M and Shah, Nagendra P (2011) The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese. Journal of Dairy Science, 94 (8). pp. 3761-3768. ISSN 0022-0302

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: ResPubID24941, NaCl substitution, chemical composition, functional property, low-moisture Mozzarella cheese
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 1101 Medical Biochemistry and Metabolomics
Depositing User: VUIR
Date Deposited: 19 Nov 2012 23:58
Last Modified: 23 Jan 2015 05:51
URI: http://vuir.vu.edu.au/id/eprint/10404
DOI: 10.3168/jds.2010-4103
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Citations in Scopus: 10 - View on Scopus

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