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1 Dairy Foods Program, Department of Animal Science, University of Vermont, Burlington 05405
On four occasions, a 2.72-kg (6-lb) rectangular block of commercial Mozzarella cheese was obtained immediately after manufacture and brined (27% NaCl wt/wt, Ph 5.3) in the laboratory for 4 h at 4°C. After brining, four concentric sections (1 = 0 to 1 cm from surface, 2 = 1 to 2 cm, 3 = 2 to 3 cm, and 4 = core) were taken from half the block and analyzed for NaCl, moisture, and proteolysis. The other half was vacuum packaged and aged at 4°C for 14 d prior to sectioning and analysis. Average NaCl concentrations in fresh cheese (1 d after manufacture) were highest (2.28 ± .28%) in section 1 and decreased sharply to <.3% in sections 2, 3, and 4 but became linear after 14 d of aging. Moisture concentrations in the fresh cheese (1 d) were lowest in the core (49.06 ± 1.77%) and outermost sections (49.41 ± 2.56%), highest in section 2 (52.22 ± 2.86%), and intermediate in section 3 (50.43 ± 1.95%). However, after 14 d. cheeses did not have a similar pattern of moisture distribution, and no significant differences were found among sections within cheeses. Electrophoretograms of the cheeses showed a breakdown of 
s1-casein to s1-I-peptide, suggesting residual coagulant activity. Also the intensity of the band corresponding to ß-casein decreased with concomitant increase in 
-casein bands, suggesting plasmin activity. Other unidentified bands with electrophoretic mobility slower than -caseins were noted. Between d 1 and 14 postmanufacture, s1-casein and ß-casein decreased by 26.4 ± 10.1% and 40.2 ± 9.0%. Levels of total N soluble in water increased from 4.07 ± 1.10% in fresh cheese to 9.66 ± 1.61% in 14-d-old cheese.
Key Words: proteolysis • Mozzarella • cheese
Submitted on September 17, 1990
Accepted on December 28, 1990
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