EFFECT OF DIFFERENT LEVELS OF TITRATABLE ACIDITY IN CURD FROM BUFFALOMILK AT STRETCHING ON MOZZARELLA CHEESE

Mozzarella cheese from standardized (4% fat) buffalo milk was manufact ured by using starter culture to evalute the effect of different level s of titratable acidity in the curd on stretching in hot water. The cu rd stretched at 0.75 to 0.80 % titratable acidity was found to be the best among the four stretching acidities (0.5, 0.6, 0.7 and 0.8%). Che ese made at this acidity possessed smooth surface, sheen and flexible body and texture. With the increase in titratable acidity, there was g radual reduction in moisture retention in cheese and total solids loss in the stretched water. However, improvement in meltability and stret ching was noted.