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J Dairy Sci. 2011 Aug;94(8):3761-8. doi: 10.3168/jds.2010-4103.

The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.

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School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.


The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time.

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