A post-manufacture method to evaluate the effect of pH on mozzarella cheese characteristics

摘要: A post-manufacture method to increase or decrease the pH of mozzarella cheese by exposing shredded volatile ammonia acetic acid, respectively, was developed and used evaluate effect on melting characteristics calcium distribution. This approach enabled be varied over a wide range without causing large collateral confounding changes in composition. Low-moisture part-skim cheeses melted progressively more fibrous elastic consistency, apparent viscosity increased linear manner with increasing ca. 5.0 7.0. In contrast, lost ability flow melt at values less than 5.0, decreasing 4.7. Water-soluble pH, especially The results demonstrate that is strong determinant structure functional characteristics, independent other important parameters. better understanding different stages ageing could lead new strategies tailor control characteristics. Dans cette etude, une methode apres fabrication pour augmenter ou reduire le de la en exposant les fromages l'acide acetique l'ammoniac volatil est developpee et utilisee evaluer l'effet du sur caracteristiques fusion distribution dans produit. Les resultats demontrent que un facteur proprietes fonctionnelles mozzarella, independamment d'autres parametres.