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

M. M. Ayyash, N. P. Shah

Research output: Contribution to journalArticlepeer-review

46 Citations (Scopus)

Abstract

The 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.

Original languageEnglish
Pages (from-to)3761-3768
Number of pages8
JournalJournal of Dairy Science
Volume94
Issue number8
DOIs
Publication statusPublished - Aug 2011
Externally publishedYes

Keywords

  • Chemical composition
  • Functional property
  • Low-moisture Mozzarella cheese
  • NaCl substitution

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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