The Effect of Preservative Liquid Composition on Physicochemical Properties of Mozzarella Cheese

Abstract

The effect of preservative liquid on the physicochemical properties of Mozzarella cheese during storage was examined. Mozzarella cheese was analyzed 2 weeks after storing in liquid composed of 0–0.2% citric acid, 0–2% sodium chloride, and 0–1% calcium chloride dihydrate. The addition of citric acid and sodium chloride to the liquid increased the moisture content and decreased the hardness of cheese. On the other hand, cheese became harder as the calcium chloride concentration increased. Additionally, citric acid was the main cause of skin formation on the surface of cheese. These results indicate that changes in the combination and concentrations of compounds dissolved in the preservative liquid significantly influence the physicochemical properties of Mozzarella cheese. Thus, the selection of preservative liquid could be one of the important factors determining the product quality.