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.
|Number of pages||1|
|Journal||Australian Journal of Dairy Technology|
|Publication status||Published - 2002|
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering