“…Different effects were observed in different types of mozzarella pasta filata cheeses. In high moisture mozzarella cheeses, an increase in sodium content increased the protein water-holding capacity so that the dry matter content is reduced, leading to decreased hardness (Bahler, Kunz, & Hinrichs, 2016). In contrast, in another type of mozzarella cheese, a lower addition of salt in the curd decreased hardness, of both full-fat and reduced-fat cheeses (Henneberry, Wilkinson, Kilcawley, Kelly, & Guinee, 2015), this effect being modulated by the calcium content.…”