Issue Release: Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cowâ€™s Mozzarella Cheese
Authors: Emam AO* and Sahar A. Nasser
Title: Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cow’s Mozzarella Cheese
Description: As per Researchers point of this examination is to explore the impact of salting method together with sort of pre-acidification utilized corrosive on shreddability, texture profile and microstructure of the full fat cow’s Mozzarella cheese. And discussed how Mozzarella cheeses were were made traditionally from institutionalized; pre-acidification various acids drop-wise somewhat of pH utilizing actuated Yogurt starter culture and rennet. Separated how various acidifications impact the shreddability. The processed curds were salted either by the brine salt technique or dry salting. In results author discussed distinction between brine salting and dry salting techniques, how they are contrast by cohesiveness, springiness, hardness, shredding efficiency, gumminess and adhesiveness. What's more, how either both of this procedures expands the estimations of different variables like lactose, protein, ash, dry matter, sodium, calcium, fat. And furthermore Discussed microstructures of the brine salted and dry salted cheeses.
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Advances in Dairy Research
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