Impact of fat levels in milk on the composition, sensory attributes and functionality of buffalo mozzarella cheese
2008
Sameen, A. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Anjum, F.M. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Huma, N. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Kousar, R. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Nawaz, H. (University of Agriculture, Faisalabad (Pakistan). Inst. of Animal Nutrition and Feed Technology)
Four Mozzarella cheese samples (C1, C2, C3 and C4) were prepared from buffalo milk standardized at four different fat levels (2.5, 2.0, 1.5 and 0.75 % respectively) and stored at 4 degree C plus minus 2 for two months. The outcome of fat variation in milk was investigated on cheese composition (moisture, fat, protein, pH, acidity, ash, salt, and calcium) and sensory attributes (texture, overall acceptance, flavour, and appearance) during storage. Cheeses were also evaluated for functionality (e.g. meltability and stretchability). Cheeses which contain the higher fat content (C1 and C2) were also higher in moisture and lower in protein contents, calcium and salts. Among the sensory attribute (appearance, flavour, texture, and overall acceptability) were more improved in high fat cheeses with the increased storage days. The cheeses with high fat level melt more but stretch less and vice versa.
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