摘要
The effect of different amounts of salt（NaCl）on the meltability of Mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA）method.The results showed that different addition amounts of NaCl had significant influence on the meltability of Mozzarella cheese,and2%NaCl addition was the best condition for cheese melting.The results measured by Schreiber method and SAOSA method were basically the same.Adding different amounts of NaCl had significant influence on the hardness and elasticity of Mozzarella cheese but no significant influence on the stickiness.The microscopic structure of Mozzarella cheese with 2%NaCl addition was arranged orderly.Scanning electron micrographs showed the space grid structure formed by casein had changed and formed many uniform molecular holes.
The effect of different amounts of salt（NaCl）on the meltability of Mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA）method.The results showed that different addition amounts of NaCl had significant influence on the meltability of Mozzarella cheese,and2%NaCl addition was the best condition for cheese melting.The results measured by Schreiber method and SAOSA method were basically the same.Adding different amounts of NaCl had significant influence on the hardness and elasticity of Mozzarella cheese but no significant influence on the stickiness.The microscopic structure of Mozzarella cheese with 2%NaCl addition was arranged orderly.Scanning electron micrographs showed the space grid structure formed by casein had changed and formed many uniform molecular holes.
基金
Supported by"Twelfth Five-Year"National Science and Technology Support Program of China(2011BAD09B02)
Fund from Ministry of Science and Technology of China(2009GJB20010)
