Characteristics of Mozzarella Cheese Made by Direct Acidification from Ultra-High-Temperature Processed Milk

Abstract

Milk was heated at ultrahigh temperatures to denature up to 35% of whey proteins and then used to make Mozzarella cheese by the direct acidification procedure. Heat treatment of milk resulted in greater recovery of the milk proteins in cheese and a 3.4% increase in cheese yield without adversely affecting recovery of milk fat in cheese, proteolysis of cheese during storage, and sensory and rheological characteristics of cheese. © 1975, American Dairy Science Association. All rights reserved.