NaCl添加量对Mozzarella干酪功能特性的影响
Effect of Sodium Chloride on the Functional Properties of Mozzarella Cheese
摘要
盐是干酪中重要的组成部分，对干酪品质的影响很大。选择不同NaCl添加量，采用干盐法生产Mozzarella干酪。系统地研究了不同NaCl添加量对Mozzarella干酪化学成分、游离水分及功能特性的影响。结果表明NaCl含量对Mozzarella干酪的油脂析出性影响显著，对干酪的融化性和拉伸性没有显著影响。
Mozzarella cheese was manufactured using different NaCl levels during dry-salting. The effect of NaCl contents on composition, expressible serum and functional properties of Mozzarella cheese was studied. The results showed that Mozzarella cheese with different NaCl contents showed significant difference （P〈0.05） in free oil formation, but not the melt area and stretch length.
基金
吉林省科技厅重点项目（20080228）、现代农业产业技术体系建设专项资金资助（nycytx-0502）.
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