Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties

摘要: Abstract The impact of the rod:coccus ratio on chemical composition, proteolysis, and functional properties Mozzarella during storage was determined. Three vats cheese were made in 1 d using three ratios (9:1, 5:5, 1:9). Cheese making replicated 3 different a 3×3 Latin square design. Changes titratable acidity pH slower with 9:1 ratio. viable count both microorganisms increased making, but cocci dominant organism curd at milling, regardless initial Cocci remained stretching 57°C 4°C. did not affect composition cheese. However, proteolysis cheese, especially development N that is soluble 12% TCA, faster storage. Hardness cohesiveness unmelted meltability, free oil formation unaffected, springiness apparent viscosity lower amount inoculation may have more than