Effect of Different Amounts of Sodium Chloride on the Meltability of Mozzarella Cheese

作     者：Chun BIAN Liping ZHANG Hao LI Jianqiang ZHANG Rong'an CAO Langyang JI 

作者机构：School of TechnologyHarbin University College of Food ScienceHeilongjiang Bayi Agricultural University Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province Hygienic Inspection and Mo-nitor Station for Cereals and Oils of Heilongjiang Province 

出 版 物：《Agricultural Biotechnology》 (农业生物技术（英文版）)

年 卷 期：2014年第3卷第3期

页      面：37-41页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：Supported by"Twelfth Five-Year"National Science and Technology Support Program of China(2011BAD09B02) Fund from Ministry of Science and Technology of China(2009GJB20010) 

主　　题：Mozzarella cheese Meltability Sodium chloride SAOSA 

摘      要：The effect of different amounts of salt（NaCl）on the meltability of Mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA）method.The results showed that different addition amounts of NaCl had significant influence on the meltability of Mozzarella cheese,and2%NaCl addition was the best condition for cheese melting.The results measured by Schreiber method and SAOSA method were basically the same.Adding different amounts of NaCl had significant influence on the hardness and elasticity of Mozzarella cheese but no significant influence on the stickiness.The microscopic structure of Mozzarella cheese with 2%NaCl addition was arranged orderly.Scanning electron micrographs showed the space grid structure formed by casein had changed and formed many uniform molecular holes.