Impact de la réduction du sodium dans une production de fromage Mozzarella
|Advisor:||Roy, Denis; St-Gelais, Daniel|
|Abstract:||The goal of this project was to quantify the impact of sodium reduction and substitution by KCl and MgCl2 on the production of mozzarella cheese. The reduction of NaCl and its replacement by KCl or MgCl2 did not have an impact on the evolution of the growth and the enzymatic activities of thermophiles lactic bacteria in cheese slurry and mozzarella cheese. Mozzarella cheeses were salted in 12 brines solutions. The concentration of salts in the brine solutions had more impact on the cheese than the type of salts used in the brine. Low sodium mozzarella cheese may be produced without decreasing the quality and functional properties of the cheese, but the substitution of NaCl by KCl may induce a flavour defect in fresh mozzarella cheese, but this cheese could be used as food ingredient without modifying the quality of the final product.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||18 April 2018|
|Collection:||Thèses et mémoires|
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