Four Mozzarella cheese samples were prepared from cow's milk, standardized at four different fat levels (0, 3, 5 and 7% respectively) and stored at 4oC for 30 days. Stored cheese was examined at 0, 10, 20 and 30 days intervals. The total solids of cheese increased significantly (p<0.05) due to the loss of moisture content. The increase was 58.12% when 7% fat milk used compared to 57.75, 51.24 and 48.78%, for 5, 3 and 0% cheese, respectively. Fat, protein content showed increasing trend as the storage period progressed. The pH value decreased significantly (p<0.05) in sample with 7% fat milk than those with 5%, 3% and 0% fat milk. The Total Volatile Fatty Acids (TVFA) increased during storage period. Cholesterol level of Mozzarella cheese increased significantly (p<0.05) with storage period. The cholesterol content of samples 7% fat milk at the end of storage period (106 mg/100 g) was significantly higher than respective values of 5% (87.51 mg/100 g), 3% (61.72 mg/100 g) and 0% fat milk (17.10 mg/100). 5% fat milk was significantly (p<0.05) the best in appearance, texture, flavour and overall acceptability compared to the other cheese product. PDFReferencesCitation
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Amal Mohammed Ali and Kamal Awad Abdel-Razig, 2011. Cholesterol Content of Mozzarella Cheese During Storage as Affected by Level of Milk Fat. Pakistan Journal of Nutrition, 10: 65-70.