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Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid

High moisture mozzarella from cow milk is a pasta ﬁlata cheese that can be manufactured by diﬀerent protocols. Fermentation by autochthonous starter is used for the traditional product, whereas direct acidiﬁcation with citric acid is widely used at industrial level. Both types are stored immersed in a liquid for preserving freshness, but this packaging method is known to favour the changes of the quality characteristics. The present study aimed to assess the evolution of the soluble compounds and to evaluate their use as chemical indices for discriminating the two types of mozzarella. The contents of lactose, organic acids, water-soluble nitrogen and free amino acids diﬀerently changed over time. The whole patterns of these soluble compounds allowed discrimination of the two products during the whole storage period. The sim-ple analyses of lactic acid and lactose could be a rapid tool to protect traditional mozzarella from industrial imitations obtained with citric acid.