The Production of Mozzarella cheese from buffalo milk by two starters.
2013
Kardooni, Aziz | Mahdavi Adeli, Hamid Reza | Mashayekhi, Mohammad Reza | Alemzadeh, Bahaedin | Behbahani, Leila | Baghi, Mohammad
The present investigation was performed to study some physical and chemical properties of mozzarella cheese from buffalo milk using two different starters. This experiment carried out based on randomized complete blocks design method with two treatments and three blocks. The treatments used a commercial and natural starters (cultured whey) in mozzarella cheese production. The results showed that there were no significant differences between treatments (P5%) for chemical compositions, production efficiency, pH and sensory evaluation of mozzarella cheese samples. while the results indicated that the compositions of whey at curd maturation (fat, lactose, total solid) , the compositions of stretching water (lactose, total solid, non fat total solid) and stretch ability of mozzarella cheese of natural starter treatment was significantly more suitable in compare to commercial starter treatment (P5%). these results showed that the commercial starter enable to replace by natural starter in mozzarella cheese production. Key words: Mozzarella cheese, Buffalo milk, starter, whey.
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