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Department of Food Science, University of Wisconsin, Madison 53706
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.
1 This research was supported by the College of Agricultural and Life Sciences, University of Wisconsin; by the Cooperative State Research Service, U. S. Department of Agriculture; and through Grant 5-ROI-FD-00123 from the National Institutes of Health, U. S. Public Health Service.
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