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Journal of Dairy Science Vol. 57 No. 3 273-279
© 1974 by American Dairy Science Association ®
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Manufacture of Mozzarella Cheese by Direct Acidification with Reduced Amounts of Rennet and Pepsin1

R. Micketts and N. F. Olson

Department of Food Science, University of Wisconsin,, Madison 53706

ABSTRACT

Mozzarella cheese was made by the direct acidification, continuous agitation method using varying amounts of commercial single strength rennet or pepsin. Yield, composition, and properties of cheese were not affected by the amount of enzyme except for a limited number of characteristics

FOOTNOTES

1 This research was supported by the College of Agricultural and Life Sciences, University of Wisconsin, and by the Cooperative State Research Service, U. S. Department of Agriculture.






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Copyright © 1974 by the American Dairy Science Association ®.