Influence of Sodium Chloride, Calcium, Moisture, and pH on the Structure and Functionality of Nonfat Directly Acidified Mozzarella Cheese
Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced...
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| Format: | Others |
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DigitalCommons@USU
2004
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| Online Access: | https://digitalcommons.usu.edu/etd/5504 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6562&context=etd |