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Effect of Sodium Chloride on Meltability of Mozzarella Cheese 被引量:2
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作者 Zhang Jian-qiang Li Hao +2 位作者 Bian Chun Cao Rong-an Zhang Li-ping 《Journal of Northeast Agricultural University(English Edition)》 CAS 2014年第3期68-75,共8页
Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of di... Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of different addition amounts of salt on the meltability of mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis(SAOSA) method. The results showed that different adding amounts of NaCl had significant influence on the meltability of Mozzarella cheese, and 2% NaCl addition was the best condition. The results measured by the methods of Schreiber and SAOSA were basically same: adding different amounts of NaCl had significant influence on the hardness and elasticity of mozzarella cheese, but no significant influence on the sticky. It was a good microscopic structure arrangement of Mozzarella cheese with 2% NaCl addition. Scanning electron micrographs showed that a space grid structure formed by casein had changed, and formed many uniform molecular holes. The results indicated that different addition amounts of salt had influence on meltability of no salted immature Mozzarella cheese, and this technology could be drastically shorten the processing time. 展开更多
关键词 Mozzarella cheese meltability sodium chloride SAOSA Schreiber
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Effect of Different Amounts of Sodium Chloride on the Meltability of Mozzarella Cheese
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作者 Chun BIAN Liping ZHANG +3 位作者 Hao LI Jianqiang ZHANG Rong'an CAO Langyang JI 《Agricultural Biotechnology》 CAS 2014年第3期37-41,共5页
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 a... 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. 展开更多
关键词 Mozzarella cheese meltability Sodium chloride SAOSA
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