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

R. K. Bhaskaracharya, Nagendra P. Shah

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

The 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.

Original languageEnglish
Pages (from-to)169
Number of pages1
JournalAustralian Journal of Dairy Technology
Volume57
Issue number2
Publication statusPublished - 2002
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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