Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties

Abstract The impact of the rod:coccus ratio on chemical composition, proteolysis, and functional properties of Mozzarella during storage was determined. Three vats of cheese were made in 1 d using three rod:coccus ratios (9:1, 5:5, and 1:9). Cheese making was replicated on 3 different d using a 3×3 Latin square design. Changes in titratable acidity and pH during cheese making were slower with the 9:1 rod:coccus ratio. The viable count of both microorganisms increased during cheese making, but cocci were the dominant organism in the curd at milling, regardless of the initial rod:coccus ratio. Cocci remained viable during stretching at 57°C and during storage at 4°C. The rod:coccus ratio did not affect the initial composition of cheese. However, proteolysis of cheese, especially development of N that is soluble in 12% TCA, was faster with 9:1 rod:coccus ratio during storage. Hardness and cohesiveness of unmelted cheese, meltability, and free oil formation were unaffected, but springiness and apparent viscosity were lower with the 9:1 rod:coccus ratio. The amount of inoculation may have more impact on the functional properties of Mozzarella cheese than the rod:coccus ratio.