Improving the characteristics of mozzarella cheese manufactured in an unconventional way and fortified with nanosalt and studying the effect of freezing on it

<ns3:p>Background Mozzarella cheese is a soft, moisture-rich cheese that is highly sensitive to storage conditions, impacting its physical and chemical properties. By salting mozzarella cheese with nanosalt and comparing it to chilling and freezing, this study aimed to improve its physicochemical and sensory properties. Methods By milling, nanosodium chloride was created. Scanning electron microscopy (SEM) was used to analyze shape and structure. Citric acid was added to samples of mozzarella cheese made from cow’s milk. A cooled control (T1), a frozen sample (T2), with 0.5% nanosalt added (T3), 1% nanosalt added (T4), and 1.5% nanosalt added (T5) comprised the five groups of samples. Changes in moisture, protein and fat contents, pH, acidity, ash content, and sensory assessment were all measured in the samples. Results From electron microscopy show the presence of sodium chloride, with tiny nanoparticles exhibiting irregular and sometimes cubic shapes. The samples ranged in dimensions from 36.99 nm to 70.59 nm. Chemical tests on mozzarella cheese stored under various conditions showed significant differences (p≤0.05) in moisture content (52.74% vs. 49.91%) and ash content (2.99% vs. 3.89%). The protein content varied between 25.00% and 25.90% across treatments, remaining unchanged. Fat percentage, pH and acidity measurements showed no significant differences between the treatments. Sensory analysis of the mozzarella cheese samples that were preserved using various techniques revealed that the samples’ sensory qualities were maintained within reasonable bounds for the duration of storage. No differences in appearance, opening, or color were found, confirming these traits are stable. Significant differences (p≤0.05) in taste, texture, and flavour were found, with the largest in T3–T5 where nanosalt was added, showing its positive impact on sensory quality versus cooling and freezing alone. The weight reduction effects for mozzarella cheese varied significantly (p≤0.05) between the treatments (T1-T5) after 21 days, with values ranging from 26.95 to 92.50. Treatment T5 produced the least amount of weight loss when compared to the other treatments. Conclusion Adding nanosalt to mozzarella cheese formulations enhances quality, shelf life, and resistance to freezing flaws, while maintaining sensory and textural qualities and offering a valuable alternative for traditional preservation methods.</ns3:p>