Effect of post‐cheddaring manufacturing parameters on the meltability and free oil of mozzarella cheese

Abstract

The effect of reducing the salt content on the meltability and free oil of mozzarella cheese was studied. In addition, the alternative use of a twin‐screw extruder is proposed for the stretching of the curd. It was found that by reducing the salt content the meltability and the free oil are slightly decreased. On the other hand, the cheese produced from the twin‐screw extruder (fed with chilled curd) had lower meltability but no free oil at all compared with that from a conventional stretcher.