Abstract
Mozzarella cheese was manufactured to different salt levels by a combination of dry- and brine-salting. Free oil formation was lower, apparent viscosity of melted cheese was higher, and expressible serum was lower for cheese at the higher salt levels. Salt had no effect on the extent of primary proteolysis as measured by pH 4.6 sodium acetate buffer or 120 g·L -1 trichloroacetic acid soluble peptides. Fat globule size decreased in the cheese after 20 d of ripening. Additional Mozza- rella curd was salted separately in a brine bath without additional dry-salting. At the centre of the brined block of curd where the salt content was lowest, free oil was highest and apparent viscosity was lowest. These results are discussed in relation to how salt affects free oil formation by altering the protein and water phases during ripening. Salt / mozzarella / cheese / fat globule / free oil
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