Quality evaluation of mozzarella cheese from different milk types
Zedan, I. A.
Quality evaluation of mozzarella cheese from different milk types [electronic resource]. تقييم الجودة في جبن الموزاريلا المصنع من انواع مختلفة من الالبان. - p.162-177.
Includes references.
Mozzarella cheeses prepared from buffalo, cow and their mixture (1:1) using commercially available starter cultures (Streptococcus. thermophilus and Lactobacillus. bulgarlcus) (1:1). Resultant cheeses were examined when fresh and during storage period at 5 ±1°C for 4 weeks. The cow milk Mozzarella cheese tended to be softer, slightly better in flexibility and contained slightly higher moisture, fat and. salt contents whereas buffalo milk Mozzarella cheese had higher protein content. Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses), stretchability, oiling off, microstructure and organoleptic quality. Mozzarella cheese made from buffalo milk showed lower contents of soluble nitrogen and total volatile fatty acids than cheese made from other milks. The electrophoretic pattern of proteins from different milk showed the presence of a:, and B-casein as the major components and minor fast and slow moving products. The mobility and relative intensity of the a:,-bands differs according to the type of milk. The results indicate that proteolysis in the a:,-fraction occurred in all types of milk. Also cow milk cheese gained the highest score for organoleptic properties, while buffalo milk cheese showed the lowest quality. Mixing cow milk with buffalo milk highly improved the quality of the cheese.
Summary in Arabic.
Mozzarella cheese--Quality.
Cheesemaking.
Coagulating of milk.
Quality evaluation of mozzarella cheese from different milk types [electronic resource]. تقييم الجودة في جبن الموزاريلا المصنع من انواع مختلفة من الالبان. - p.162-177.
Includes references.
Mozzarella cheeses prepared from buffalo, cow and their mixture (1:1) using commercially available starter cultures (Streptococcus. thermophilus and Lactobacillus. bulgarlcus) (1:1). Resultant cheeses were examined when fresh and during storage period at 5 ±1°C for 4 weeks. The cow milk Mozzarella cheese tended to be softer, slightly better in flexibility and contained slightly higher moisture, fat and. salt contents whereas buffalo milk Mozzarella cheese had higher protein content. Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses), stretchability, oiling off, microstructure and organoleptic quality. Mozzarella cheese made from buffalo milk showed lower contents of soluble nitrogen and total volatile fatty acids than cheese made from other milks. The electrophoretic pattern of proteins from different milk showed the presence of a:, and B-casein as the major components and minor fast and slow moving products. The mobility and relative intensity of the a:,-bands differs according to the type of milk. The results indicate that proteolysis in the a:,-fraction occurred in all types of milk. Also cow milk cheese gained the highest score for organoleptic properties, while buffalo milk cheese showed the lowest quality. Mixing cow milk with buffalo milk highly improved the quality of the cheese.
Summary in Arabic.
Mozzarella cheese--Quality.
Cheesemaking.
Coagulating of milk.