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Article| Volume 77, ISSUE 9, P2687-2694, September 1994

Mozzarella Cheese Making by a Stirred Curd, No Brine Procedure1

  • David M. Barbano
    Affiliations
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • J. Joseph Yun
    Affiliations
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • Author Footnotes
    2 Department of Food and Animal Science, University of Vermont, Burlington 05405.
    Paul S. Kindstedt
    Footnotes
    2 Department of Food and Animal Science, University of Vermont, Burlington 05405.
    Affiliations
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
    Search for articles by this author
  • Author Footnotes
    1 Use of trade names, names of ingredient, and identification of specific models of equipment is for scientific clarity and does not constitute any endorsement of product by authors, Cornell University, University of Vermont, or Northeast Dairy Foods Research Center.
    2 Department of Food and Animal Science, University of Vermont, Burlington 05405.
Open AccessDOI:https://doi.org/10.3168/jds.S0022-0302(94)77211-8
Mozzarella Cheese Making by a Stirred Curd, No Brine Procedure1
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      Abstract

      To eliminate the problems associated with brine salting, a milled curd, no brine method for making low moisture, part-skim Mozzarella cheese was developed and reported previously. The method produced cheese with homogeneous chemical composition and desirable functional characteristics. However, the moisture content of the low moisture, part-skim Mozzarella cheese from this method was too low (about 44 to 45%). To increase cheese moisture content, a stirred curd, no brine Mozzarella cheese-making process was developed. With this new method, cheese moisture content can be controlled within the range of 45 to 52% while achieving normal salt, pH, and fat content on a dry weight basis. Changes in proteolysis and functional properties during the refrigerated storage were similar to those for commercial cheeses.

      Key words

      Abbreviation key:

      LMPS (low moisture, part-skim), MCNB (milled curd, no brine), SCNB (stirred curd, no brine)

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      Article info

      Publication history

      Accepted: April 11, 1994
      Received: November 1, 1993

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(94)77211-8

      Copyright

      © 1994 American Dairy Science Association. Published by Elsevier Inc.

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