CHANGES IN THE COMPOSITION AND MELTABILITY OF MOZZARELLA CHEESE DURING CONTACT WITH PIZZA SAUCE

Changes in pH, moisture contents, NaCl, and Ca contents and in the mel tability of low moisture, part-skim Mozzarella cheese were investigate d during direct contact of cheese with pizza sauce after 1, 2, 4, 8, a nd 12 d of refrigerated storage (4 degrees C). A model system was set up as follows: cheese cubes (1 x 1 x 3 cm) and pizza sauce were combin ed in sterile Petri dishes at a ratio of 1:2 (wt/wt), and vacuum-packa ged. Exposure to pizza sauce significantly decreased cheese pH, NaCl, and Ca contents and increased moisture content. Significant increases occurred concomitantly in the pH and the NaCl and Ca contents of the p izza sauce that was in contact with the cheese. Compared with control cheese samples, cheese samples that were exposed to pizza sauce showed significant decreases, as much as 50%, in meltability after 12 d of s torage. The results demonstrated a correlation between changes in vari ous constituents of Mozzarella cheese and cheese meltability.