Abstract: In this study, the texture and functional characteristics of mature Mozzarella cheese prepared based on NaCl treatment performed at different process steps (before, at and after stretching in hot water) were evaluated. Results indicated that mixing of chopped curds with 6% NaCl before stretching in in hot water provided better functional properties. Based on the analysis of rheological properties, NaCl treatment at different process steps and NaCl amount were the possible causes of differences in texture and functional characteristics of Mozzarella cheese through changing casein structural strength.

Key words: Mozzarella cheese, texture, rheological property, melting property, stretching property