Proteolysis in Mozzarella Cheese During Refrigerated Storage

Abstract

On four occasions, a 2.72-kg (6-lb) rectangular block of commercial Mozzarella cheese was obtained immediately after manufacture and brined (27% NaCl wt/wt, Ph 5.3) in the laboratory for 4 h at 4°C. After brining, four concentric sections (1 = 0 to 1 cm from surface, 2 = 1 to 2 cm, 3 = 2 to 3 cm, and 4 = core) were taken from half the block and analyzed for NaCl, moisture, and proteolysis. The other half was vacuum packaged and aged at 4°C for 14 d prior to sectioning and analysis. Average NaCl concentrations in fresh cheese (1 d after manufacture) were highest (2.28 ± .28%) in section 1 and decreased sharply to