Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk.

The use of low-concentration-factor ultrafiltered (LCF-UF) milk for cheesemaking has become popular in recent years. Research on using LCF-UF milk to make low-moisture part-skim (LMPS) mozzarella manufacture is limited due to concerns about the negative effect of the higher CN content on functional properties, such as melt and stretch. Pre-acidification (PA; reflects acid added to milk before the addition of the starter culture) has been used in low- and nonfat mozzarella cheeses to lower calcium levels and improve their texture and melting properties.