Original scientific paper
Influence of salt content in brine on the quality of "a la mozzarella" cheese
Karlo Mikačić
; Dukat - Mljekara Zagreb d.d., Marijana Čavića 9, 10000 Zagreb
Abstract
The influence of salt content in brine on the quality of "a la mozzarella" cheese was studied during 12 days of brining in 1-, 3- and 5-per cent salt concentration solutions. The best sensory characteristics scored cheese samples kept in brine containing 1 per cent of salt. The increase of salt content in brine decreased keeping quality of cheese samples causing sliminess and splitting of surface layers.
Keywords
"a la mozzarella" cheese; salt contents in brine; keeping quality of cheese
Hrčak ID:
95420
URI
Publication date:
15.12.1993.
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