Changes of main chemical and physical indexes and the calculation of yield ratio during processing Mozzarella cheese

In order to control Mozzarella cheese function properties, water content and yield ratio, the Mozzarella cheese was made according to the no-brine new technology. The temperature, moisture, pH value and titratable acidity, contents of protein and fat in whey and curd were measured, and the efficiency and yield were calculated. The results show that moisture in curd is changed noticeably during the process of whey draining and salt adding. Meanwhile, the contents of protein and fat in the drained whey increased obviously. The recovery percentage of fat and the contents of protein and fat in the drained whey increased obviously. The recovery percentages of fat and protein are 92.22% and 83.60%, respectively. And the loss of fat is 7.62%, only 16.72% of protein is lost in the whey. The pH value fell sharply from 6.3(the curd pH value is 5.5) to 5.25 during cheddaring period. The yield ratio of Mozzarella cheese is 12.38% which meets the standard of the same-type cheese. The physical and chemical indexes of Mozzarella cheese obtained in this experiment is qualified to meet the standard of American full fat Mozzarella cheese.