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Conference Paper: Effects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheeses

TitleEffects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheeses
Authors
Bhaskaracharya, RKShah, NP
KeywordsBacteria
Brines
Emulsification
Food Storage
Hardness
Heat Treatment
Melting
Oils And Fats
Textures
Issue Date2002
Citation
Australian Journal Of Dairy Technology, 2002, v. 57 n. 2, p. 169 How to Cite?
AbstractThe effects of method of salting on yield, starter bacteria population and textural and melt characteristics of low-fat mozzarella cheeses were discussed. The characteristics of mozzarella cheeses made by traditional brining (TB) were compared to those prepared by using dry salting (DS) and stretched in hot brine solution. The analysis showed that both DS and TB cheeses showed a decrease in hardness values and similar melt characteristics during storage.
Persistent Identifierhttp://hdl.handle.net/10722/144337
ISSN
0004-9433
2012 Impact Factor: 0.415
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorBhaskaracharya, RKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:30Z-
dc.date.available2012-01-20T09:01:30Z-
dc.date.issued2002en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2002, v. 57 n. 2, p. 169en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144337-
dc.description.abstractThe effects of method of salting on yield, starter bacteria population and textural and melt characteristics of low-fat mozzarella cheeses were discussed. The characteristics of mozzarella cheeses made by traditional brining (TB) were compared to those prepared by using dry salting (DS) and stretched in hot brine solution. The analysis showed that both DS and TB cheeses showed a decrease in hardness values and similar melt characteristics during storage.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.subjectBacteriaen_US
dc.subjectBrinesen_US
dc.subjectEmulsificationen_US
dc.subjectFood Storageen_US
dc.subjectHardnessen_US
dc.subjectHeat Treatmenten_US
dc.subjectMeltingen_US
dc.subjectOils And Fatsen_US
dc.subjectTexturesen_US
dc.titleEffects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheesesen_HK
dc.typeConference_Paperen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0036060432en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036060432&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume57en_HK
dc.identifier.issue2en_HK
dc.identifier.spage169en_HK
dc.identifier.epage169en_HK
dc.identifier.scopusauthoridBhaskaracharya, RK=6602907698en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.issnl0004-9433-

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