Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

The combined effects of seasonal variation in milk composition and changes to cheese recipe (e.g., type dosage starter culture or coagulant) on the functionality low-moisture part-skim mozzarella were examined. Cheese blocks sampled from 50 random vats at a commercial plant 17 different days over 13-month period, stored 4 °C assayed after 14, 56 84 d for composition, insoluble Ca, primary proteolysis, texture profile analysis, heat-induced viscoelastic behaviour, extensibility flow. Differences functional quality between cheeses obtained sampling occasions evident each storage time. Principal component analysis conjunction with multiple linear regression model revealed that variability performance was related differences time dry matter, fat-in-dry protein, salt-in-moisture, total Ca content), interactive time, protein salt-in-moisture.