Mozzarella Cheese: Impact of Coagulant Type on Chemical Composition and Proteolysis

The impact of different milk c.oagulants on initial chemical composi-tIOn and proteolytic changes in Mozzarella cheese during refrigerated storage was determined. Three vats of cheese were made in 1 d. each using a different coagulant (i.e. Endothia parasitica protease, fermentation-derived chymosin. or Mucor miehei protease). Cheese making was replicated on 3 different d using a 3 x. 3 Latin square design. Coagulant type did not affect pH, moisture. protein, or fat contents of cheese. Differences in salt content and fat on a dry weight basis of the cheese were slight. Nitrogen soluble in 12% TeA and in pH 4.6 acetate buffer increased significantly for cheeses made with all coagulants, but the increase was the greatest for cheese made with E. parasitica protease. The as-casein in cheeses made with each of the three coagulants was broken down during storage. Proteolysis of l3-casein was only in the cheese made with E. parasitica protease. The milk coagulant used for Mozzarella cheese manufacture plays an important role in proteolysis during 50 d of storage at 4C. (