Nasr, W. (2015). EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE. Journal of Food and Dairy Sciences, 6(12), 697-712. doi: 10.21608/jfds.2015.50096
W. I. A. Nasr. "EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE". Journal of Food and Dairy Sciences, 6, 12, 2015, 697-712. doi: 10.21608/jfds.2015.50096
Nasr, W. (2015). 'EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE', Journal of Food and Dairy Sciences, 6(12), pp. 697-712. doi: 10.21608/jfds.2015.50096
Nasr, W. EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE. Journal of Food and Dairy Sciences, 2015; 6(12): 697-712. doi: 10.21608/jfds.2015.50096
EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE
Dairy Technology Research Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt.
Abstract
Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl, 1 NaCl: 1 KCl and 1 NaCl: 3 KCl. The effect of substitution NaCl with KCl on the meltability and texture properties of Mozzarella cheese from different treatments was investigated. The resultant cheeses were analyzed when fresh and after 1,2,3 and 4 weeks of storage at ~ 5 oC for chemical and organoleptic properties, whereas, fresh and 4 weeks for physical and reheological properties. Mozzarella cheese manufactured from SBM salted with substitution 1 NaCl: 3 KCl had the lower moisture content. Mozzarella cheese made from SBM had total protein (TP), fat and ash contents higher than the control. Soluble nitrogen (SN), tyrosine, tryptophan and total volatile fatty acids (TVFA) increased in all treatments after storage period (P < 0.05). Mozzarella cheese made from SBM salted with NaCl only had the highest yield. Acidity development of Mozzarella cheese made from SBM with substitution 1 NaCl:3 KCl was higher than all other treatments and increased during storage period in all treatments. Using substitution NaCl with KCl increased the meltability of buffalo Mozzarella cheese and cheese manufactured by partial substitution 1 NaCl: 1 KCl had meltability closed to the control. Traditional Mozzarella cheese showed high oiling off. The oiling off increased in all treatments after storage. Also, rehelogical properties (hardness, cohesiveness, springniess, gumminess and chewiness) of Mozzarella cheese improved by substitution of NaCl with KCl. Mozzarella cheese made by partial replacement of NaCl with KCl (1:1) had the highest scores for flavour and acceptability. Whey and kneading water of Mozzarella cheese made from SBM were higher in total solids, protein, ash and some of minerals (Ca, K and P) than that made from cow milk.
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