Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

The effects of adjusting milk pH to 6.2 by CO2 injection or by addition of lactic acid solution on the properties of commercial low-moisture part-skim mozzarella stored for 15 or 30 d at 4 °C were investigated. Relative to the control, cheese from milk adjusted to pH 6.2 using CO2 had a slightly-reduced total Ca content, a lower melting temperature, and required less work to stretch (extend) to 38 cm following heating to 95 °C. Reducing milk pH to 6.2 using lactic acid resulted in a greater decrease in total Ca content, higher moisture content and reductions in cheese firmness, melting temperature and work to stretch. The results indicate that CO2 injection of milk to 6.2 may be used to promote subtle changes in functionality of Mozzarella without altering gross composition.