Mozzarella Cheese 製造時 Salting time 이 Cheese의 組織에 미치는 影響 = Effect of Different Salting Time on the Texture of Mozzarella Cheese during Manufacturing

다국어 초록 (Multilingual Abstract)

This experiment was conducted to investigate the optimum salting time of Mozzarlla cheese. Mozzarella cheese was manufactured at 12 different salting periods such as 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, and 120 minutes. The composition, S/M ratio, texture properties, meltability and sensory evaluation were measured out as experimental parameters.
The results obtained were as follow :
1. The values of S/M of experimental Mozzarella cheese samples increased as salting period increased. The levels of S/M were 0.49%, 1.01%, 1.30%, 1.16%, 1.87%, 2.00%, 2.25%, 2.27%, 2.41%, 2.47%, 2.49% and 2.25% at different salting period. Commercially processed Mozzarella cheese had salt in moisture at level of 2.08%.
2. The meltability of experimental samples decreased as salting time increased. The meltability of experimental samples were 18.73, 16.77, 16.17, 15.17, 15.63, 14.50, 14.43, 10.76, 10.13, 9.45, 8.73 and 8.08cm at different salting period. The meltability of commercially processed Mozzarella cheese showed very similar value to experimental samples which was made at 80 minutes of salting time.
3. The hardness, elasticity, brittleness, and gumminess of experimental Mozzarella cheese increased as salting time increased however, cohesiveness of samples has decreased gradually.
4. The cohesiveness(0.53) of commercially manufactured Mozzarella cheese showed similar values compared to experimental cheese which was salted at 20 minutes. The elasticity(0.64)and gumminess(102.07) of commercially manufactured Mozzarella cheese showed similar values compared to experimental cheese which was salted at 90 minutes. However, commercially manufactured Mozzarella cheese showed much harder(317.80) and more brittle than experimental samples in the texture.
5. According to the sensory evaluation, salty taste scores of each experimental cheese were 1.67, 1.78, 2.03, 2.28, 2.50, 2.61, 2.78, 3.13, 3.16, 3.52, 3.12, and 2.89 at different salting period. Generally, as salting time incresed sensory score(salty taste) incresed. However, sensory score was the highest at 100 minutes of salting period and decreased after 100 minutes of salting period.
6. The texture scores by panel members were 2.20, 2.26, 2.31, 2.37, 2.40, 2.44, 2.45, 2.67, 2.72, 2.87, 2.46 and 2.23 at different salting period. The highest texture score(2.87) was obtained 100minutes of salting period but commercially processed mozzarella cheese showed 2.27 of texture score.