A no brine method for Mozzarella cheese making. 3. Impact on chemical composition and sensory properties

Mozzarella cheese manufactures still use brine salting methods with many problems associated with this procedure i.e. microbial contamination of cheese by yeast, mold and bacteria. A no brine method (NBM) for Mozzarella cheese making was developed. This method produced cheese with chemical composition similar to that of cheese made using brine salting method (BSM), except light differences in moisture and titratable acidity. Moreover, Mozzarella cheese from NBM always had overall acceptability values significantly higher that those of cheese from BSM. Based on these results, the proposed NBM can be considered a practicable procedure for Mozzarella cheese making in dairy plants in order to eliminate the problems associated with traditional brine salting method.