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

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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

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.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/10404
DOI https://doi.org/10.3168/jds.2010-4103
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 1101 Medical Biochemistry and Metabolomics
Keywords ResPubID24941, NaCl substitution, chemical composition, functional property, low-moisture Mozzarella cheese
Citations in Scopus 44 - View on Scopus
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