Recovery of Milk Constitutents in a Mozzarella-Like Product Manufactured from Nonfat Dry Milk and Cream by Direct Acidification at 4 and 35°C

Demott, B. J.

doi:10.3168/jds.s0022-0302(83)82118-3

Cited by 10 publications

(8 citation statements)

References 7 publications

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“…Direct acidification technique for manufacture of cheese has gained considerable commercial interest as it does not rely on starter performance. The manufacture of Mozzarella cheese using this technique has been attempted by many workers (Schafer and Olson 1975;Demott 1983;Singh and Ladkani 1984;Najafi et al 2006). Different types of acids have been used for preparation of Mozzarella cheese.…”

Section: Introductionmentioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p <0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p <0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.

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Section: Introductionmentioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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“…Ghosh (1987) also reported that yield of buffalo milk cheese is 14.98% where as that of cow milk cheese is 12.4% the cow milk cheese contained slightly higher level of moisture; fat and salt, when as buffalo milk cheese had higher protein and ash. Demott (1983) studied that yield of Mozzarella cheese made by adding station culture and direct acid and observed that the cheese made by adding starter culture gave higher recovery of fat protein and total solids than that made by direct acid, in both fresh and recombined milk. Rottigni and Batello (1989) reported that yield of "pasta filata" cheese such as Mozzarella increased by 0.1 to 0.2% when freeze dried S. thermophilus cultures were used for direct inoculation into the vat.…”

Section: Resultsmentioning

confidence: 99%

Effect of Breed and Method of Preparation on Yield of Goat Milk Mozzarella Cheese

Singh¹,

Sharma²,

Singh³

2017

Int.J.Curr.Microbiol.App.Sci

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“…The average fat retention in this study was somewhat lower (80%). It might be due to lack of homogenization (Demott, 1983).…”

Section: Fat and Protein Retention In Cheesesmentioning

confidence: 99%

Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Bhattarai

Acharya

2013

J Food Sci Technol Nepal

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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. J. Food Sci. Technol. Nepal, Vol. 6 (94-101), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8268

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Recovery of Milk Constitutents in a Mozzarella-Like Product Manufactured from Nonfat Dry Milk and Cream by Direct Acidification at 4 and 35°C

Cited by 10 publications

References 7 publications

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Effect of Breed and Method of Preparation on Yield of Goat Milk Mozzarella Cheese

Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

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