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

Abstract

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.

Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese

“…The findings of the present study agree with the findings of many researchers (Pizaia et al, 2003;Indumathi et al, 2013;Seth and Bajwa, 2015;Waheed et al, 2017). However, Sulieman et al (2012) have reported much lower titratable acidity in cow's milk mozzarella cheese (0.203±0.01%) and goat milk mozzarella cheese (0.13±0.01%), respectively. On the contrary, El-Tahra et al ( 2008) reported higher acidity of cow's milk mozzarella cheese and it was attributed to the incorporation of 0.5 and 1.0% of whey protein to the cow's milk.…”

“…Based on the different types of milk used for the preparation of ironfortified mozzarella cheese, the pH of goat milk cheese samples (5.45±0.01) was significantly lower (p<0.01) than cow (5.70±0.05) and mixed milk cheese samples (5.74±0.10) in the control group while in the treatment group cow's milk cheese samples (5.10+0.07) were significantly lower (p<0.01) that goat milk (5.56+0.01) and mixed milk cheese samples (5.54+0.02), respectively (Table 1). Similar pH values were reported by Sameen et al (2002) and Sulieman et al (2012) for cow's milk cheese. However, the pH values of control groups were slightly higher in the present study which may be attributed to a higher cooking temperature that tends to increase syneresis, reduce curd moisture and lactose and lactate contents, resulting in lower lactate to protein ratio and higher buffering capacity in cheese, thereby increasing the pH values of the end product.…”

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

“…In addition, cheese is a dairy product and is generally rich in milk casein, lipids and minerals, materialized here by high ash content [61]. It is also richer in Ca, P and Na than legumes [61]. On the other hand, legumes are richer in carbohydrates, K, Fe, Zn and Cu, which explains the results obtained in the optimum bread [31].…”

“…The cheese bread is higher than our optimal bread; this can be explained by the fact that the rate of incorporation of cheese (54%) in the formulation is higher than that of legumes (26%). In addition, cheese is a dairy product and is generally rich in milk casein, lipids and minerals, materialized here by high ash content [61]. It is also richer in Ca, P and Na than legumes [61].…”

Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

“…Hot brine (70°C) was added to curd and mixed well until a homogenized paste was obtained. At 6°C, the curd was added in iced brine (12%) for 6 h. After 4 h, the curd was dried, and cheese was packed in sterile plastic bags and stored at 4°C for further analysis (Sulieman et al 2012).…”