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. 2021 Mar;59(1):82–91. doi: 10.17113/ftb.59.01.21.6707

Table 1. Differences between the manufacturing parameters used in the processing of mozzarella cheese.

Processing variable Manufacturing parameter Reference
Starter culture Direct acidification
pH 5.0 to 5.2 5.5 to 5.7 (8)
Cainsoluble fraction High Low (9)
Catotal content High Low (13)
Moisture content Low High (13)
Degree of browning High Low (10, 11)
Processing time Long Short (1)