Method of manufacture of Mozzarella cheese by direct acidification

The method of manufacture of Mozzarella cheese by direct acidification involves the lowering of pH by different acids. This technique helps (i) to eliminate variability of acid production by bacteria, (ii) to avoid problems created by bacteriophages, slow starters and other contaminants (iii) to have better control over pH variations and (iv) to reduce manufacturing times.

It has been reported that a 2 % milk acidified to pH 5.6 at 4 °C with acetic, lactic and hydrochloric acids resulted in satisfactory product. Calcium levels and recovery of solids- not- fat were higher in pizza cheese made with phosphoric acid than those with hydrochloric and lactic acids. Cheeses made with phosphoric and hydrochloric acids had lower moisture content and were firmer than cheese made with lactic acid. However the type of acid had no effect on fat recovery. The manufacturing steps are shown in Flow diagram .