Production of brine-salted Mozzarella cheese with different ratios of NaCl/KCl |
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| Affiliation: | 1. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3;2. Institut sur la nutrition et les aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6;1. Particulate Fluid Processing Centre, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia;2. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Vic 3010, Australia;3. ARC Dairy Innovation Hub, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia;4. Dairy Innovation Australia Limited, Werribee, Vic 3030, Australia;1. Animal Source Food Technology Department, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia;2. Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia;1. Empresa de Pesquisa Agropecuária de Minas Gerais, Instituto de Laticínios Cândido Tostes, Rua Tenente Luiz de Freitas, 116, 36045-560, Juiz de Fora, Minas Gerais, Brazil;2. Laticínios Jussara, Rua Imbiara, 405, Distrito Industrial, 38180-315, Araxá, Minas Gerais, Brazil;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rua Senador Furtado 121, Maracanã, 20270-021, Rio de Janeiro, Brazil;4. Universidade Federal de Juiz de Fora, Departamento de Medicina Veterinária, Avenida Eugênio do Nascimento, s/n, Dom Bosco, 36038-330, Juiz de Fora, Minas Gerais, Brazil;1. Department of Food Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark;2. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;3. Chr. Hansen A/S, Bøge allé 10-12, DK-2970 Hørsholm, Denmark;4. Institute of Food Research, Norwich Research Park, Colney, Norwich NR47UA, United Kingdom;5. Thise Dairy, Sundsørevej 62, DK-7870 Roslev, Denmark;6. Arla Foods R&D, Rørdrumvej 2, DK-8220 Brabrand, Denmark;7. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;1. Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil;2. Department of Organic Chemistry, Institute of Chemistry, University of Campinas - UNICAMP, POB 6154, 13083-862 Campinas, SP, Brazil;3. School of Engineering, Mackenzie Presbyterian University, Rua da Consolação, 930, 01302-907 São Paulo, SP, Brazil |
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| Abstract: | Mineral and moisture concentrations, proteolysis, bacterial counts and hardness were assessed in the centre and edge portions of unmelted and melted pizza cheeses, brine-salted with four mixtures of NaCl/KCl. Bacterial counts and proteolysis were not affected by brine solutions. Moisture and Ca were lower at the edge than in centre, whereas an opposite trend was observed for Na and K. This gradient between edge and centre was different for brine solutions with KCl. After 28 d, equilibrium between the edge and the centre was obtained for moisture only. The evolution of hardness between the edge and the centre of the unmelted cheeses could mainly be attributed to the lower moisture in the edge, whereas that of the melted cheeses could be attributed to the K concentration. Further investigation is needed to understand the role that K plays in regard to all functional properties of pizza cheese brine-salted with NaCl/KCl mixtures. |
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