Manufacture of Mozzarella Cheese by Direct Acidification with Reduced Amounts of Rennet and Pepsin

Abstract

Mozzarella cheese was made by the direct acidification, continuous agitation method using varying amounts of commercial single strength rennet or pepsin. Yield, composition, and properties of cheese were not affected by the amount of enzyme except for a limited number of characteristics © 1974, American Dairy Science Association. All rights reserved.