Advances in dairy Research
Open Access

Faculty of Agriculture, Department of Dairy Science and Technology, Ain Shams University, Cairo, Egypt

Publications

• Research Article   
  Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cow’s Mozzarella Cheese
  Author(s): Emam AO* and Sahar A. Nasser
  
  The aim is to investigate the effect of salting technique together with type of pre-acidification used acid on shreddability, texture profile and microstructure of the full fat cow’s Mozzarella cheese. Mozzarella cheeses were made conventionally from standardized full fat cow’s milk; pre-acidified with either citric, lactic or acetic acid drop-wise to pH of 6.3, using 2.5% activated Yoghurt starter culture and rennet (1.5 g/100 Kg). The milled curds were salted either by the brining technique or by dry salting. The obtained results indicated that, the brine salted cheeses were associated with significant increments in the values of dry matter, protein, fat, calcium, cohesiveness, springiness and adhesiveness. While the application of dry salting led to increase the values of ash, lactose, salt, sodium, hardness, cohesiveness, gumminess and shredding efficiency. Moreover, t.. View More»
  

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