Subscribe Now Subscribe Today
Research Article
 

Cholesterol Content of Mozzarella Cheese During Storage as Affected by Level of Milk Fat



Amal Mohammed Ali and Kamal Awad Abdel-Razig
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

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.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

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.

DOI: 10.3923/pjn.2011.65.70

URL: https://scialert.net/abstract/?doi=pjn.2011.65.70

REFERENCES
1:  El-Hamid, L.B.A., A.E. Hagrass, R.A. Awad and O.A. Zammar, 2001. Physical and sensory properties of reduced calorie Mozzarella cheese with some food additives. Proceedings of the 8th Egyptian Conference for Dairy Science and Technology, November 3-5, 2001, International Agriculture Centre, Cairo, Egypt, pp: 299-315.

2:  El-Rafee, S.A., S.N. Ahmed, M.M. El-Abd and M.A. El-Keder, 2004. Effect of homogenization on the properties and microstructure of cheese. Proceedings of the 9th Egyptian conference for dairy Science and Technology, October 9-11, 2004, International Agricultural Center, Cairo, Egypt, pp: 9-11.

3:  Abdel-Razig, A.K., 1996. The production of white soft cheese from different milk sources. M.Sc. Thesis, University of Khartoum, Sudan.

4:  Abdel-Razig, A.K., R.A. Ahmed and E.B. Mohamed, 2002. Ripening behavior of Sudanese bradied cheese (Mudafara). Proceedings of the 1st International Conference on Biotechnology Application for the Arid Regions, April 9-11, 2002, Kuwait Institute for Scientific Research, pp: 409-421.

5:  Andrikopoulos, N.K., N. Kalogeropoulos, A. Zerva, U. Zerva, M. Hassapidou and V.V. AndriKapoulas, 2003. Evaluation of cholesterol and other nutrient parameters of Greek cheese varieties. J. Food Compos. Anal., 16: 155-167.
CrossRef  |  

6:  Antila, P. and V. Antila, 1976. Cholesterol in Finnish milk and different milk products and relationship between fat and cholesterol content. Meijeritieteellinen Aikakauskijra, 34: 5-7.

7:  AOAC., 1990. Official Method of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., pp: 66-88.

8:  Bachman, K.C. and C.J. Wilcox, 1976. Factors that influence milk cholesterol and lipid phosphorus: Content and distribution. J. Dairy Sci., 58: 1381-1387.
CrossRef  |  PubMed  |  

9:  Badawi, R.M., A.N. Zedan, A.I. Okasha and G.M. Omara, 2006. Changes in chemical composition and sensory properties of low fat Mozzarella cheese during storage. J. Dairy Sci., 5: 15-20.

10:  El-Koussy, L.A., M.B.M. Mustafa, Y.I. Abdel-Kader and A.S. El-Zoghby, 1995. Properties of Mozzarella cheese as affected by milk type, yield recovery of milk constituents and chemical composition of cheese. Proceedings of the 6th Egyptian Conference for Dairy Science and Technology, (DST'95), Egypt, pp: 121-132.

11:  El Owni, O.A.O. and O.I.A. Hamid, 2008. Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of sudanese white cheese (Gibna bayda). Pak. J. Nutr., 7: 75-80.
CrossRef  |  Direct Link  |  

12:  El-Safty, M.S., A.M. Gouda, F.M. Abbas, S.G. Osman and A.M. Hassanenin, 2004. Mozzarella cheese manufactured from blends of soy milk and cow`s or buffaloe`s milk. Proceedings of the 9th Egyptian Conference Dairy Science and Technology, (DST`04), Egypt, pp: 9-11.

13:  El-Sheikh, N.A.A., 1997. Production of Mudaffara cheese from cows and goats milk. M.Sc. Thesis, University of Khartoum, Sudan.

14:  Fletouris, D.J., N.A. Botsoglou, I.E. Psomas and A.I. Mantis, 1998. Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography. J. Dairy Sci., 81: 2833-2840.
CrossRef  |  

15:  Ghosh, B.C. and S. Singh, 1992. Storage studies of Mozzarella cheese 1: Sensory and rheological characteristics. Indian J. Dairy Sci., 45: 199-202.

16:  Harper, L.K. and T.U. Gould, 1952. Study of bacterial strains producing milk-coagulating enzymes IV. Preparation and characterization of hard cheeses. J. Dairy Sci., 6: 9-15.

17:  Huang, T.C. and A. Kuksis, 1967. A comparative study of the lipids of globule membrane and fat core and of the milk serum of cows. Lipids, 2: 453-460.
CrossRef  |  PubMed  |  

18:  Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. 1st Edn., Macmillan Publishers, London, UK., ISBN: 9780333388839, Pages: 386.

19:  Jennes, R. and S. Patton, 1959. Principles of Dairy Chemistry. John Wiley and Sons, Inc., New York, pp: 101-157.

20:  Kebary, K.M.K., A.M. Abeid and R.M. Badawi, 1998. Impact of fat replacers on properties of low fat processed cheese spread. Proceedings of the 7th Egyptian Conference of Dairy Science and Technology, November 7-9, 1998, IEEE Xplore, London, pp: 383-401.

21:  Kim, J.S., M.N. Kim and J.O. Kim, 1992. Approximate chemical composition and rheological properties of Mozzarella cheese manufactured from the mixture of cow's milk and soymilk by direct acidification. Korean J. Dairy Sci., 17: 51-58.

22:  Kinik, O., O. Gursoy and A.K. Seckin, 2005. Cholesterol content and fatty acid composition of most consumed Turkish hard and soft cheese. Czech J. Food Sci., 23: 166-172.
Direct Link  |  

23:  Kleyn, D.H. and N.D. Pintaryo, 1980. Quality attribute of Mozzarella and Ricotta cheese in New Jersey. J. Dairy Sci., 63: 37-50.

24:  Kitchen, B.J., 1974. A comparison of the properties of membranes isolated from bovine skim milk and cream. Biochem. Biophys. Acta., 356: 257-269.
CrossRef  |  PubMed  |  

25:  Kosikowski, F.V., 1982. Cheese and Fermented Milk Foods. 2nd Edn., F.V. Kosikowski and Associates, Brooktondale, New York, USA., ISBN-13: 978-0960232260, Pages: 711.

26:  Kumar, S. and Y.K. Jha, 1997. Soymilk substitution on quality attributes of Mozzarella cheese made from buffalo milk. J. Food Sci. Tech. India, 34: 113-118.
Direct Link  |  

27:  Law, B.A., 1992. Influence of Lactic Acid Bacteria of Cheese Flavor. Vol. 2, Chapman and Hall Ltd., London.

28:  Mahan, L.K. and S. Escott-Stump, 1996. Krause`s Food Nutrition and Diet Therapy. 9th Edn., WB Saunders Co., Philadelphia, USA.

29:  Mahran, E.S., A.E. Shehata and Y.A. El-Samaigy, 2000. Ricotta cheese quality and organoleptic during storage period. J. Dairy Sci., 71: 277-289.

30:  Newlander, J.A. and H.V. Atherton, 1964. The Chemistry and Testing of Dairy Products. Rev. 3rd Edn., Olsen-Publishing Co., Milwaukee, Wisconsin.

31:  Park, Y.W., 1999. Cholesterol contents of US and imported goat milk cheeses as quantified by different colorimetric methods. Small Rumin. Res., 32: 77-82.
Direct Link  |  

32:  Patton, S. and T.W. Keenan, 1975. The milk fat globule membrane. Biochemica. Biophysica. Acta., 415: 273-309.
CrossRef  |  

33:  Piironen, V., J. Toivo and A.M. Lampi, 2002. New data for cholesterol contents in meat, fish, milk, eggs and their products consumed in finland. J. Food Compos. Anal., 15: 705-713.
Direct Link  |  

34:  Pintario, W.H., M.A. Cheded and E.A. Foda, 2000. Preparation of milk clotting enzymes from plant sources. III Domiati cheese making using extracted enzymes from Solanum torvum. J. Sci. Agric., 54: 153-157.

35:  Sameen, A., F.M. Anjum, N. Huma, R. Kousar and H. Nawaz, 2008. Impact of fat levels in milk on the composition, sensory attributes and functionality of buffalo Mozzarella cheese. Pak. J. Agric. Sci., 45: 463-469.
Direct Link  |  

36:  SAS., 1997. SAS/STAT Users Guide. Version 6.03, SAS Institute Inc., Cary, NC., Pages: 1028.

37:  Emmons, D.B., C.A. Ernstrom, C. Lacroix and P. Verret, 1990. Predictive formulas for yield of cheese from composition of milk: A Review. J. Dairy Sci., 73: 1365-1394.
CrossRef  |  Direct Link  |  

38:  Souci, S.W., W. Fachmann and H. Kraut, 2008. Food Composition and Nutrition Tables. 7th Edn., Medpharm Science Pub., Germany, ISBN-13: 978-3887631109, pp: 1300.

39:  Stryer, L., 1995. Biochemistry. 4th Edn., W.H. Freeman and Company, New York.

©  2020 Science Alert. All Rights Reserved