Mozzarella Cheese: Impact of Coagulant Type on Chemical Composition and Proteolysis

¹ Northeast Dairy Foods Research Center Department of Food Science Cornell University Ithaca, NY 14853

The impact of different milk coagulants on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d, each using a different coagulant (i.e., Endothia parasitica protease, fermentation-derived chymosin, or Mucor miehei protease). Cheese making was replicated on 3 different d using a 3 x 3 Latin square design. Coagulant type did not affect pH, moisture, protein, or fat contents of cheese. Differences in salt content and fat on a dry weight basis of the cheese were slight. Nitrogen soluble in 12% TCA and in pH 4.6 acetate buffer increased significantly for cheeses made with all coagulants, but the increase was the greatest for cheese made with E. parasitica protease. The _s,-casein in cheeses made with each of the three coagulants was broken down during storage. Proteolysis of ß-casein was only in the cheese made with E. parasitica protease. The milk coagulant used for Mozzarella cheese manufacture plays an important role in proteolysis during 50 d of storage at 4°C.

Key Words: Mozzarella cheese • coagulant • composition • proteolysis

Submitted on November 17, 1992
Accepted on August 3, 1993

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