TY  - JOUR
TI  - Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese
AB  - Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.
AU  - GÜNCÜ, Büşra Gülşah
AU  - Ozturk, Mustafa
DO  - 10.24925/turjaf.v9i4.650-654.3764
PY  - 2021
JO  - Türk Tarım - Gıda Bilim ve Teknoloji dergisi
VL  - 9
IS  - 4
SN  - 2148-127X
SP  - 650
EP  - 654
DB  - TRDizin
UR  - http://search/yayin/detay/463183
ER  -