Advances in dairy Research

Advances in dairy Research
Open Access

ISSN: 2329-888X

Emam AO

Faculty of Agriculture, Department of Dairy Science and Technology, Ain Shams University, Cairo, Egypt

  • Research Article   
    Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cow’s Mozzarella Cheese
    Author(s): Emam AO* and Sahar A. Nasser

    The aim is to investigate the effect of salting technique together with type of pre-acidification used acid on shreddability, texture profile and microstructure of the full fat cow’s Mozzarella cheese. Mozzarella cheeses were made conventionally from standardized full fat cow’s milk; pre-acidified with either citric, lactic or acetic acid drop-wise to pH of 6.3, using 2.5% activated Yoghurt starter culture and rennet (1.5 g/100 Kg). The milled curds were salted either by the brining technique or by dry salting. The obtained results indicated that, the brine salted cheeses were associated with significant increments in the values of dry matter, protein, fat, calcium, cohesiveness, springiness and adhesiveness. While the application of dry salting led to increase the values of ash, lactose, salt, sodium, hardness, cohesiveness, gumminess and shredding efficiency. Moreover, t.. Read More»

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