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* Food Chemistry, Department of Food Science and Technology, University College, Cork, Ireland and
Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Low-moisture Mozzarella cheeses (LMMC), varying in calcium content and pH, were made using a starter culture (control; CL) or direct acidification (DA) with lactic acid or lactic acid and glucono-
-lactone. The pH and calcium concentration significantly affected the type and extent of proteolysis in Mozzarella cheese during the 70-d storage period at 4°C. For cheeses with a similar pH, reducing the calcium-to-casein ratio from 
29 to 22 mg/g of protein resulted in marked increases in moisture content and in primary and secondary proteolysis, as indicated by polyacrylamide gel electrophoresis and higher levels of pH 4.6- and 5%-PTA-soluble N. Increasing the pH of DA cheeses of similar moisture content, from 5.5 to 5.9, while maintaining the calcium-to-casein ratio almost constant at 29 mg/g, resulted in a decrease in primary proteolysis but had no effect on secondary proteolysis. Comparison of CL and DA cheeses with a similar composition showed that the CL cheese had higher levels of 
s1-CN degradation, pH 4.6- and 5%-PTA-soluble N. Analysis of pH 4.6-soluble N extracts by reverse-phase HPLC showed that the CL cheese had higher concentrations of compounds with low retention times, suggesting higher concentrations of low molecular mass peptides and free amino acids.
Abbreviation key: CL = control, DA = directly-acidified, ESF = ethanol soluble fraction, GDL = glucono--lactone, pH4.6SN = pH 4.6 water-soluble nitrogen, PTAN = 5% (wt/wt) tungstophosphoric acid soluble N, PAGE = polyacrylamide gel electrophoresis, RP-HPLC = reverse-phase HPLC, TFA = trifluoroacetic acid
Key Words: pH • calcium • Mozzarella • proteolysis
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