COMPOSITION PARAMETERS OF MOZZARELLA CHEE SE DIFFERENT BRAND SAMPLES

Nineteen samples from different brand of ''mozzarella'' have been anal yzed for water, protein, ash, calcium, water soluble nitrogen (WSN), f ree aminogroups and L-lactic acid. The analysis have been carried our on fresh samples (about 7 days from cheesemaking) as well as on sample s 18-21 days old, i.e. at the end of the commercial shelf-life. WSN an d free aminogroups determination has put in evidence a considerable pr oteolysis process, even in fresh samples, especially in those lacking lactic acid (in which however, citric acid is added as ''acidity contr oller''). The difficulty in establishing standards of acceptability is discussed.