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1 Northeast Dairy Foods Research Center, Department of Food Science Cornell University Ithaca, NY 14853
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk, representing 100, 80, and 60% of normal usage). Cheese was made by the milled-curd, no-brine method, replicated on 3 different d as a 3 x 3 Latin square design. There were no differences in moisture, protein, salt, calcium, and initial pH of cheese from coagulant concentration. Soluble N (12% TCA and at pH 4.6 in acetate buffer), 
s- and ß-CN, meltability, texture profile analysis, apparent viscosity, and free oil of cheese were monitored up to 50 d of storage at 4°C. With increased storage time, soluble N contents, meltability, and free oil increased; s-CN, hardness, springiness, and apparent viscosity decreased. Differences in coagulant concentrations had a significant impact on free oil, and interactions were significant between effects of coagulant concentration and storage time on soluble N contents. Lower coagulant resulted in slightly lower soluble N and free oil. Overall, decreasing the concentration of coagulant by up to 40% had limited impact on the composition, proteolysis, and functional characteristics during 50 d of refrigerated storage.
Key Words: Mozzarella cheese • coagulant • rennet • functional properties
Submitted on November 14, 1994
Accepted on July 11, 1995
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