Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources
Citation
Source Title
ISSN
Faculty
School
Collection
Abstract
Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to C/F: 0.90/0.92 and process optimized for using all milk sources. The samples were analyzed for physico-chemical and functional properties, sensory attributes and protein and fat losses. Except ash and yield at 50% moisture; fat, protein, actual yield, pH, acidity and moisture were significantly influenced by milk sources. From sensory result, cow and mix cheeses were significantly superior, whereas functional properties were superior for cow cheese but buffalo and mix cheeses had higher nutritive value. From overall comparison, cow mozzarella cheese was ranked most suitable for pizza topping.
Related items
Showing items related by title, author, creator and subject.
-
Nguyen, D.; Johnson, Stuart; Busetti, Francesco; Solah, Vicky (2015)Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from b-casein variants. Beta-casomorphin 7 (BCM7) ...
-
Bhattarai, Rewati Raman (2014)Goats are important component of livestock industry having adaptability to harsh climates which make them suitable for landless and marginal farmers. The contribution of goats in supplying milk and milk products is high ...
-
Cluskey, M.; Wong, S.; Richards, R.; Ballejos, M.; Reicks, M.; Auld, G.; Boushey, Carol; Bruhn, C.; Misner, S.; Olson, B.; Zaghloul, S. (2015)Dietary calcium sources may differ by race/ethnicity and dietary acculturation. A cross-sectional, convenience sample including 587 United States (US) Asian, Hispanic and non-Hispanic White parent–child (10–13 years) pairs ...