Effects of salt concentration and freezing on mozzarella cheese texture
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In this paper, the effects of salt concentration, aging time, and tempering time after thawing on characteristics of part-skim Mozzarella cheese were evaluated using compression, beam bending, and sensory evaluation (salt intensity, aged flavor, firmness, cohesiveness and fibrousness).About:
This article is published in Journal of Dairy Science.The article was published on 1983-02-01 and is currently open access. It has received 108 citations till now.read more
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Book ChapterDOI
Salt in Cheese: Physical, Chemical and Biological Aspects
Timothy P. Guinee,Patrick F. Fox +1 more
TL;DR: The use of salt (NaCl) as a food preservative dates from pre-historic times and, together with fermentation and dehydration (air/sun), is one of the classical methods of food preservation.
Journal ArticleDOI
Environmental pathogens and intramammary infection during the dry period.
TL;DR: Results support the contention that all quarters of all cows should be dry treated for maximum reduction of new streptococcal infection during the dry period and suggest that methods other than conventional dry cow therapy are required for control of coliform infection duringthe dry period.
Journal ArticleDOI
Defences of the bovine mammary gland against infection and prospects for their enhancement.
N. Craven,M.R. Williams +1 more
Journal ArticleDOI
Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese
TL;DR: In this article, nonfat Mozzarella cheese curd was manufactured in 227-kg batches on 3 separate d using direct acidification, and the NaCl, Ca, ash, fat, moisture, and protein contents as well as cheese meltability and expressible serum of each cheese were determined.
Journal ArticleDOI
Cheese structure and current methods of analysis
David W. Everett,Mark A.E. Auty +1 more
TL;DR: The development of complex instrumentation, such as transmission, scanning, cry-scanning and environmental electron microscopy, dynamic oscillatory low-strain rheology, confocal laser scanning microscopy and dynamic light scattering, and nuclear magnetic resonance have facilitated the development of structural models that can be used to predict functional properties as discussed by the authors.
References
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Book
Statistics for experimenters. An introduction to design, data analysis, and model building.
TL;DR: This paper used external reference distribution to compare two means and compared more than two treatment means, and compared the effects of different means and treatments in the United States of America, using the Declaration of Independence as an example.
Journal ArticleDOI
Statistics for Experimenters: An Introduction to Design, Data Analysis, and Model Building
Journal Article
Update of the Fourteenth edition of Standard Methods for the Examination of Dairy Products.
G. H. Richardson,E. H. Marth,Robert T. Marshall,J. W. Messer,R. E. Ginn,H. M. Wehr,R. A. Case,J. C. Bruhn +7 more
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Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin
Patrick F. Fox,B. F. Walley +1 more
TL;DR: In this article, the effect of NaCl on the proteolysis of β-casein was investigated in Cheddar cheese and it was shown that 5−10% NaCl significantly inhibited the rate of α-scasein hydrolysates.