The effect of calcium reduction (as a result of milk preacidification) on post-melt chewiness and whiteness of low fat Mozzarella cheese was determined. Four vats (230 kg of milk per vat) of cheese were made in 1 d using no preacidification (control), preacidification pH 6.0 and pH 5.8 with acetic acid, and preacidification to pH 5.8 with citric acid. Cheese manufacture was repeated on four different days using a randomized complete block design. The total calcium content and the water-insoluble calcium content of the cheese were lower in the cheeses made from preacidified milks. The amount of water-soluble and water-insoluble calcium changed during refrigerated storage, as did pH. The post-melt chewiness and whiteness of low fat Mozzarella cheese were affected by milk preacidification. The largest level of calcium reduction and modification in post-melt chewiness and whiteness occurred in the pH 5.8 citric treatment. Multiple regression analysis of post-melt chewiness and cheese whiteness at 38°C after heating and cooling indicated that both water-insoluble calcium and proteolysis were strongly associated with changes in the post-melt chewiness and whiteness of low fat Mozzarella cheese. High levels of proteolysis and low levels of water-insoluble calcium were associated with decreased post-melt chewiness and whiteness of low fat Mozzarella cheese.
Bibliographical noteFunding Information:
The authors thank Joanna Lynch, Maureen Chapman, Laura Landolf, Mike Rudan, and Pat Wood for technical support and the Northeast Dairy Foods Research Center and Dairy Management Inc. (Rosemont, IL) for financial support.
- Low fat
- Mozzarella cheese
- Post-melt chewiness and whiteness