A no brine method for Mozzarella cheese making. 2. Impact on sensory properties

Authors
Piacquadio, P De Stefano, G Sciancalepore, V
Citation
P. Piacquadio et al., A no brine method for Mozzarella cheese making. 2. Impact on sensory properties, MILCHWISSEN, 56(4), 2001, pp. 204-206
Citations number
10
Categorie Soggetti
Food Science/Nutrition
Journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
ISSN journal
00263788 → ACNP
Volume
56
Issue
4
Year of publication
2001
Pages
204 - 206
Database
ISI
SICI code
0026-3788(2001)56:4<204:ANBMFM>2.0.ZU;2-K
Abstract
A no brine method for Mozzarella cheese making was developed. This method p roduced cheese with sensory properties similar to those of cheese made usin g traditional brine salting method. Moreover, the same chemical composition was found in cheeses from the 2 different salting methods. Based on these results, the proposed no brine method can be considered a practicable proce dure for Mozzarella cheese making in dairy plants in order to eliminate the problems associated with traditional brine salting method.