Evaluation of Chemical Composition and Yield of Mozzarella Cheese Using Two Different Methods of Processing

El-Owni, O. A. O.; Sana, E. O.

doi:10.3923/pjn.2009.684.687

Cited by 13 publications

(14 citation statements)

References 3 publications

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“…al. [9] and higher than the value 45.48 ± 2.85% obtained by El Owni and Osman [7]. The moisture content of GMMC was 51.433 ± 0.01%, which is lower than the value (65.3 ±0.2) obtained by Srbinovska et.…”

Section: Storage Periodcontrasting

confidence: 53%

“…Ash content of CMMC as illustrated in Figure (3) was 2.04 ±0.01%, which is higher than the value 1.75 ±0.72% and lower than the value 2.38 ± 0.41% obtained by El Owni and Osman [7], respectively. Ash content of GMMC was significantly higher than that of CMMC and MMMC at the first day and 30 th day of storage period.…”

Section: Storage Periodcontrasting

confidence: 53%

“…Figure (1) shows the result of titrable acidity as lactic acid (mg/100g) during storage period for mozzarella cheese types prepared from cow's, goat's and mixture milk (1:1 cow's milk: goat's milk). The titrable acidity (expressed as lactic acid%) of cow's milk mozzarella cheese (CMMC) was 0.203 ± 0.01%, this value was lower than that of El Owni and Osman [7], who reported a value of 0.59 ± 0.90% in CMMC. The titrable acidity of goat's milk mozzarella cheese (GMMC) was 0.13 ± 0.01% which was lower than the value 1.51 ± 0.02% obtained by Srbinovska et.…”

Section: Chemical Composition Of the Laboratory-made Mozzarella Cheesementioning

confidence: 69%

“…4.7) was 24.87 ± 0.01% higher than the value obtained by Sameen,et.al. [9] and El Owni and Osman [7] who found that fat content of CMMC were (16.5% ± 2.3). The fat content of GMMC was 15.07 ± 0.01% higher than value obtained by Srbinovska, et.…”

Section: Storage Periodmentioning

confidence: 99%

“…al. [9], El Owni and Osman [7] and Kosikowski [13], respectively. The protein content of GMMC was 26.1 ± 0.1%, higher than the value 14.04 ± 0.22% determined by Srbinovska, et.…”

Section: Storage Periodmentioning

confidence: 99%

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Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese

Sulieman¹,

Ali²,

Razig³

2012

FOOD

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The present study aimed at the determining the storage stability of the yield and the physico-chemical characteristics of mozzarella cheese prepared from cow milk, goat milk and a mixture of cow and goat milk. The cheeses were subjected to the analyses during different storage periods (first day , 15 th day and 30 th day after manufacturing). Mozarella cheese contained appreciable amounts of minerlas, calcium, sodium, phosphorus and potassium throughout the storage period. The pH ranged (4. 93 -5.21, 4.83 -5.13 and 4.82 -5.23), while the contents of protein ranged (17.73 -26.13, 18.86 -26.53 and 17.82 -26.93) % and the fat content ranged (15. 07 -24.87, 16.53 -21.17 and 14.03 -24.12)% at first day, 15 th day and 30 th day of storage period, respectively. Most of the most of chemical components of mozarella cheese were not affected by storage. These components were significantly affected by milk types. The results also indicated that mixture milk mozzarella cheese (MMMC) had higher cheese yield which differe significantly (p≤0.05) from other cheese types throughout storage period. The study recommended encouraging dairy industry in Sudan to use goat's milk or a mixture of goat's and cow's milk in production of mozarella cheese.

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Section: Storage Periodcontrasting

confidence: 53%

Section: Storage Periodcontrasting

confidence: 53%

Section: Chemical Composition Of the Laboratory-made Mozzarella Cheesementioning

confidence: 69%

Section: Storage Periodmentioning

confidence: 99%

“…al. [9], El Owni and Osman [7] and Kosikowski [13], respectively. The protein content of GMMC was 26.1 ± 0.1%, higher than the value 14.04 ± 0.22% determined by Srbinovska, et.…”

Section: Storage Periodmentioning

confidence: 99%

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Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese

Sulieman¹,

Ali²,

Razig³

2012

FOOD

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Characterization of traditional Wagashi cheese and effect of the addition of probiotic Lacticaseibacillus or Enterococcus strains on the biophysical and biochemical features of probiotic-enriched Wagashi cheeses.

Anihouvi,

Kesenkaş

2023

Food and Humanity

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The microbiological and chemical characteristics of mozzarella cheese supplemented with different level of kefir

Ferawati

Purwati

Melia

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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The effect of kefir supplementation on the characteristic of mozzarella cheese was investigated. Kefir is a fermented milk product that contains lactic acid bacteria, acetic bacteria, and yeast. The quality of mozzarella cheese has strongly influenced the level of kefir. The characteristics of mozzarella cheese with the addition of kefir were studied by measuring pH value, moisture content, protein content, fat content, total viable count, and total lactic acid bacterial count. The experimental design was a completely randomized design with four treatments and five replications. The treatments were performed by kefir supplementation levels, i.e., 0%, 4%, 8%, and 12%. The higher level of kefir supplementation influenced the microbiological and chemical characteristics of mozzarella cheese. The optimal characteristics of mozzarella cheese were 12% kefir with a pH of 4.8±0.13, a fat of 11.97±0.12%, protein of 23.05±0.22%, moisture of 47.61±0.72%. The mesophilic viable count was 4.7±0.2 log CFU/g, and the lactic acid bacteria was 9.02±0.2 log CFU/g. It is concluded that the best mozzarella cheese by the supplementation of 12% kefir is based on microbiological and chemical characteristics.

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Evaluation of Chemical Composition and Yield of Mozzarella Cheese Using Two Different Methods of Processing

Cited by 13 publications

References 3 publications

Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese

Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese

Characterization of traditional Wagashi cheese and effect of the addition of probiotic Lacticaseibacillus or Enterococcus strains on the biophysical and biochemical features of probiotic-enriched Wagashi cheeses.

The microbiological and chemical characteristics of mozzarella cheese supplemented with different level of kefir

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