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

被引：49

作者：

Ayyash, M. M. ^{[1
]}

Shah, N. P. ^{[1
]}

机构：

[1] Victoria Univ, Sch Biomed & Hlth Sci, Melbourne, Vic 8001, Australia

来源：

JOURNAL OF DAIRY SCIENCE | 2011年 / 94卷 / 08期

关键词：

NaCl substitution; chemical composition; functional property; low-moisture Mozzarella cheese; LOW-FAT MOZZARELLA; KEFALOGRAVIERA CHEESE; CALCIUM-CONCENTRATION; PARTIAL REPLACEMENT; SODIUM CONTENT; FETA CHEESE; PROTEOLYSIS; REDUCTION; QUALITY; SALT;

D O I：

10.3168/jds.2010-4103

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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.

引用

页码：3761 / 3768

页数：8

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