| The effects of acid on the composition and functional properties of LMPS-Mozzarrlla cheese and optimization of technologic parameters were studied. Cheese was made by direct acidification.LMPS-Mozzarella cheese was made by direct acidification of milk, with phosphoric, hydrochloric, lactic, acetic, and citric acids prior to rennet coagulation. The cheese made by citric acid, exhibited good functional properties, and the pH at which the milk was molded was 5.60.Single factor test, effects of the pressure of homogenization, the amount of adding rennet, cooking temperature, and hot water temperature of functional properties of LMPS-Mozzarrlla cheese are significant (P<0.01). With the increasing of pressure of homogenization, yield, moisture and meltability of the LMPS-Mozzarella cheese were increased, and there is decrescence of stretchability of that. With the increasing of amount of adding rennet, yield, stretchability and meltability of the LMPS-Mozzarella cheese were increased, and there is decrescence of moisture of that. With the increasing of cooking temperature, yield, moisture and meltability of the LMPS-Mozzarella cheese were decreased, and there is increasence of stretchability of that. With the increasing of hot water temperature, meltability,moisture and stretchability of the LMPS-Mozzarella cheese were increased, and yield of the cheese was maximum at 80℃.The The result of orthogonal experiment of LMPS-Mozzarella cheese by direct acidification were pressure of homogenization 4.0MPa,amount of adding rennet 1.6g/100L of milk,cooking temperature 44℃, and hot water temperature 80℃.The LMPS-Mozzarella cheese made from 1000L cheese milk used parameter of optimization technology by direct acidification, exhibited good functional properties.While the functional properties of LMPS-Mozzarella cheese by culture acidification were decreased between ageing, that of LMPS-Mozzarella cheese by direct acidification have microvariation.
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