THE EFFECT OF MINERAL SALT ADDITION ON MOZZARELLA CHEESE-MAKING

The addition of mineral salts to cheesemilk affected the processing va riables as well as the final composition and texture of the mozzarella cheese. These effects were dependent both on the type of salt and the level at which it was added. Addition of Ca (0.05-0.20 mole/kg milk s olids nonfat, MSNF) reduced the time for curd formation, lowered the p H of curd at cutting and increased moisture in cheese. The addition of phosphate to cheesemilk at levels up to 0.15 mole-added phosphate/kg MSNF did not affect time for curd formation or pH of curd at cutting b ut addition of phosphate at a higher level (0.20 mole/kg MSNF) delayed the time for formation of the curd and increased the pH of curd cutti ng. The addition of citrate (0.05 mole/kg MSNF) had similar effects to the addition of high levels of phosphate (0.2 mole/kg MSNF). There wa s no curd formed on addition of a high level of added citrate (0.2 mol e/kg MSNF). With the use of Ca plus citrate or Ca plus phosphate, the time for curd formation was generally unchanged or slightly reduced. W ith use of Ca plus phosphate, the pH of cutting was lower than that fo r cheesemilk without any added salts whereas the effects of added Ca p lus citrate were variable. The effects of added salts on the textural properties of the cheese were variable and dependent on the season of mozzarella cheesemaking.