Year: 2017 | Month: June | Volume 7 | Issue 1
Process Optimization for Mozzarella Cheese from Cow and Buffalo Milk
Abstract:
Mozzarella cheese is soft, unripened cheese variety of the pasta filata family which had its origin in the Battipaglia region in Italy and was traditionally made from buffalo milk. In the present work, it is prepared by admixing of two different kinds of milk viz., Cow and Buffalo milk. The samples were prepared as To to T5 and the sample T1 and T2 proved to be the best samples on the basis of sensory evaluation. The protein content of sample T1 and T2 was observed to be 22.95% and 22.87%, respectively, whereas, the fat content of sample T1 and T2 was 22.77% and 20.61%, respectively. The observation recorded shows that yield and moisture content of mozzarella cheese depend on total solid content of buffalo or cow milk. The cheeses were subjected to microbiological analysis and sensory evaluation at storage refrigerated temperature (40oF) and at intervals of 15, 30, 45 and 60 days. New imitated process cheese, similar to stretched cheese, was used successfully as a topping material for pizza instead of Mozzarella cheese.
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