Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

Abstract

This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total of 10 lots of cow and buffalo milk mozzarella cheese each were prepared. Prominent milk source influence on the chemical characteristics and calorific values of mozzarella cheese was determined. A decrease in moisture content and an increase in fat, protein, ash, and calorific values were noted in mozzarella cheese against their respective milk. Moisture content in cow milk mozzarella cheese (CMM) was considerably higher than buffalo milk mozzarella cheese (BMM). Average fat, ash content and calorific values appeared considerably high in BMM cheese compared to CMM cheese but protein content was recorded inverse and statistically non-significant (P>0.05). The average meltability was slightly higher in CMM cheese and the stretchiness of CMM cheese appeared significantly high from that of BMM cheese. BMM cheese was remarkably high in yield in contrast to that of CMM cheese.Appearance, flavor, and body/texture scores were slightly higher in CMM cheese as compared to BMM cheese. Regardless, the average benefit computed for BMM cheese was high in comparison to CMM cheese, the differences among them were statistically nonsignificant. The present study concludes that buffalo milk is better to produce mozzarella cheese with higher calorific values, better yield, and with more economic values, while cow milk is better to produce mozzarella cheese with the more proteinous, enhanced stretchiness, and better organoleptic quality.

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect

“…The protein percentage of MC ranged between 23.26% and 25.87%. This was comparable to the [ 35 ] investigation. There was a significant reduction in protein percentage except for MCCX 0.0007% samples in comparison with control samples at 10 days of storage, while control samples had the highest protein content, which was not significantly ( p > 0.05) different from samples MCCX 0.0007% and commercial samples at zero and 10 days of storage.…”

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using okra mucilage as a fat replacer

“…Protein acted as a dominant factor in LF mozzarella cheese treatments. Bhat et al (2022) studied the impact of different milk sources on mozzarella cheese and reported that mozzarella cheese from buffalo milk contained more protein content (%) as compared to mozzarella cheese made from cow milk. The difference between all the mozzarella cheese treatments was non-significant (P = 0.25) among all treatments.…”