Abstract: Coagulum firmness would affect on the quality of mozzarella cheese. Coagulum firmness corresponded to average coagulation time from coagulum addition to cutting the curd. Three firmness levels were tested. The coagulation time was set as 30, 40, 50min separately. This study compared the effect of coagulum firmness on cutting on Mozzarella cheese. A slow acid- producing culture was used. A longer rennet coagulation time (firmer coagulation at cutting) resulted in an increase in cheese moisture and cheese yield.

Key words: Mozzarella cheese, coagulum firmness, coagulation time