Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese making. temperature fluctuations of water can negatively affect hygiene, composition, quality mozzarella. Some sustainable systems minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed evaluate effects a new system equipped with water-ammonia absorption chiller (MA) on characteristics buffalo through comparative products cooled traditional ice (MT). manufacture was monitored, samples were analyzed for chemical, nutritional, microbiological, sensory characteristics. MT showed overall weight loss 7.4% compared average 2.8% MA samples. characterized greater sapidity than ones, which instead higher moisture content that increased juiciness. microbiological analysis lower concentration mesophilic bacterial load [difference 1 Log (CFU/g)], probably due low constant temperatures reduced permanence time vats (firming brining). preliminary positive evaluation use cheese, is useful dairy plants annual volume sufficient justify operating cost plant energy cost.