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    Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

    88512.pdf (213.2Kb)
    Access Status
    Open access
    Authors
    Bhattarai, Rewati Raman
    Acharya, Pushpa Prasad
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Bhattarai, R.R. and Acharya, P.P. 2013. Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources. Journal of Food Science and Technology Nepal. 6: pp. 94-101.
    Source Title
    Journal of Food Science and Technology Nepal
    DOI
    10.3126/jfstn.v6i0.8268
    ISSN
    1816-0727
    Faculty
    Faculty of Science and Engineering
    School
    School of Molecular and Life Sciences (MLS)
    URI
    http://hdl.handle.net/20.500.11937/88689
    Collection
    • Curtin Research Publications
    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.

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