Table 6.
Effect of acidulant and melting salt on physical properties of Mozzarella processed cheese
| Type of acidulant | Expressible serum, % | Meltability, cm | Melt time, min | Fat leakage, cm2 | |||||
|---|---|---|---|---|---|---|---|---|---|
| Pre-cheese | Control | TSC | Control | TSC | Control | TSC | Control | TSC | |
| Citric acid | 26.6al | 1.3bl | 1.1bl | 4.9 | 5.1 | 15m | 14m | 10.1 | 9.5 |
| Acetic acid | 25.2am | 1.2bl | 1.0bl | 3.6 | 3.9 | 17l | 16l | 10.2 | 9.7 |
| Lactic acid | 24.0an | 1.5bl | 1.2bl | 3.8 | 4.1 | 16lm | 15lm | 10.3 | 9.7 |
n = 3
Values with different superscripts in a row (a and b) and in a column (l, m and n) differ significantly
*Significant (p < 0.05)