Beta
ManageSearchChatDiscover
2591

Quality Evaluation of Mozzarella Cheese from Different Milk Types

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy science

Abstract

Mozzarella cheeses prepared from buffalo, cow and their mixture (1:1) using commercially available starter cultures (Streptococcus. thermophilus and Lactobacillus. bulgaricus)(1:1). Resultant cheeses were examined when fresh and during storage period at 5 ±10C 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 µs and B-casein as the major components and minor fast and slow moving products. The mobility and relative intensity of the µs-bands differs according to the type of milk. The results indicate that proteolysis in the µs-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.

DOI

10.21608/asejaiqjsae.2014.2591

Authors

First Name

Zedan

Last Name

I.A.

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agricultural, Alexandria University, Egypt.

Email

-

City

-

Orcid

-

First Name

Abou-Shaloue

Last Name

Z.

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agricultural, Alexandria University, Egypt.

Email

-

City

-

Orcid

-

Volume

35

Article Issue

JULY-SEPTEMBER

Related Issue

488

Issue Date

2014-09-01

Receive Date

2014-07-08

Publish Date

2014-09-30

Page Start

162

Page End

177

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 35_Issue JULY-SEPTEMBER_Pages 162-177.pdf

PDF . 836.4kB

Link

https://asejaiqjsae.journals.ekb.eg/article_2591.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=2591

Order

3

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Quality Evaluation of Mozzarella Cheese from Different Milk Types

Details

Type

Article

Created At

22 Jan 2023