A NO BRINE METHOD FOR MOZZARELLA CHEESE-MAKING .1. IMPACT ON CHEMICAL-COMPOSITION AND PROTEOLYSIS

Authors
SCIANCALEPORE V DESTEFANO G PIACQUADIO P
Citation
V. Sciancalepore et al., A NO BRINE METHOD FOR MOZZARELLA CHEESE-MAKING .1. IMPACT ON CHEMICAL-COMPOSITION AND PROTEOLYSIS, Milchwissenschaft, 50(9), 1995, pp. 496-498
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
Milchwissenschaft → ACNP
ISSN journal
00263788
Volume
50
Issue
9
Year of publication
1995
Pages
496 - 498
Database
ISI
SICI code
0026-3788(1995)50:9<496:ANBMFM>2.0.ZU;2-H
Abstract
A no brine process for Mozzarella cheese making was developed. This me thod produced cheese with initial chemical composition similar to that of cheese made using brine salting method, except light differences i n moisture and calcium contents. Moreover, the same changes in proteol ysis during refrigerated storage were found in both types of cheese pr oduced. Based on these results, the proposed method can be considered as a practicable procedure for Mozzarella cheese making in dairy plant s in order to eliminate the problems associated with traditional brine salting method.