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Article: The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

TitleThe effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese
Authors
Ayyash, MMShah, NP
KeywordsChemical composition
Functional property
Low-moisture Mozzarella cheese
NaCl substitution
Issue Date2011
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2011, v. 94 n. 8, p. 3761-3768 How to Cite?
DOI: http://dx.doi.org/10.3168/jds.2010-4103
AbstractThe effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time. © 2011 American Dairy Science Association.
Persistent Identifierhttp://hdl.handle.net/10722/160597
ISSN
0022-0302
2023 Impact Factor: 3.7
2023 SCImago Journal Rankings: 1.219
ISI Accession Number ID
WOS:000293011700004
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-08-16T06:14:52Z-
dc.date.available2012-08-16T06:14:52Z-
dc.date.issued2011en_HK
dc.identifier.citationJournal Of Dairy Science, 2011, v. 94 n. 8, p. 3761-3768en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/160597-
dc.description.abstractThe effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time. © 2011 American Dairy Science Association.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectChemical compositionen_HK
dc.subjectFunctional propertyen_HK
dc.subjectLow-moisture Mozzarella cheeseen_HK
dc.subjectNaCl substitutionen_HK
dc.subject.meshCalcium - analysis-
dc.subject.meshCheese - analysis - standards-
dc.subject.meshFats - analysis-
dc.subject.meshFood Handling - methods-
dc.subject.meshHydrogen-Ion Concentration-
dc.titleThe effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheeseen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.3168/jds.2010-4103en_HK
dc.identifier.pmid21787912-
dc.identifier.scopuseid_2-s2.0-79960620821en_HK
dc.identifier.hkuros205693en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79960620821&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume94en_HK
dc.identifier.issue8en_HK
dc.identifier.spage3761en_HK
dc.identifier.epage3768en_HK
dc.identifier.eissn1525-3198-
dc.identifier.isiWOS:000293011700004-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridAyyash, MM=16202006000en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.issnl0022-0302-

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