Chemical composition and sensory evaluation of mozzarella cheese: Influence by milk sources, fat levels, starter cultures and ripening period
2010
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) | Nawaz, H. (University of Agriculture, Faisalabad (Pakistan). Inst. of Animal Nutrition and Feed Technology)
Mozzarella cheese samples were prepared from buffalo milk alone and mixture of cow and buffalo (1:1) milk standardized at 1.5 and 2.5% fat level. Indigenous and commercial starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) were used in cheese manufacturing for comparison and cheese samples were stored at 4 degree C and were analyzed for moisture, protein, fat, pH and acidity at specified intervals (0, 20, 40, 60 days). Moisture and protein content significantly affected due to difference in milk sources, fat level, starter cultures during ripening. The pH and acidity also influenced by all variables except fat level whereas the fat content of cheese only influenced by fat levels of milk. Cheese samples were also evaluated for organic acids production (lactic and citric). Ripening days, fat levels and cultures significantly affected the concentration of bot acids.
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