Mineral Retention and Rheological Properties of Mozzarella Cheese Made by Direct Acidification

Abstract

Mozzarella cheese was made by acidifying milk containing 2% fat with phosphoric, acetic, hydrochloric, malic, or citric acids to pH of 5.6, 5.4, or 5.2 before rennet coagulation and processing of the curd. Moisture content, mineral retention, and rheological properties of cheese were affected significantly by the type of acid and pH at coagulation. Direct relationships existed between calcium, phosphate, viscosity, and modulus of elasticity. Relationships were inverse between moisture content of cheese, meltability, and other factors mentioned above. Cheese was mild in flavor, but bitterness was in high-moisture cheese made at low pH.