Subscribe Now Subscribe Today
Research Article
 

Compositional and Rheological Properties of Mozzarella Cheese Prepared from Buffalo Milk



G.M. Mari, M. Khaskheli, A.S. Jatoi, I.H. Qazi, M. Samina, A. Talpur, S. Majeed, A.H. Soomro, L. Rukhsana and A. Samad
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

Mozzarella cheese was prepared from buffalo milk using liquid rennet extracted from calf stomach at the Laboratory of Animal Products Technology, Sindh Agriculture University Tandojam. All the cheese batches were evaluated for compositional, rheological and sensory characteristics. The mean moisture content of mozzarella cheese was 55.15±0.88%, whereas, protein, non protein nitrogen and fat content was 25.28±0.45, 1.56±0.07 and 15.69±0.29%, respectively. The average ash and chloride content was observed as 3.42±0.10 and 1.60±0.02%, respectively. The meltability and strechability of mozzarella cheese was observed as 6.11±0.16 and 12.75±0.15cm, respectively. The sensory attributes showed that color/appearance of mozzarella cheese perceived 4.10±0.27 score, the score for flavor of mozzarella cheese was 27.90±0.43 and the body/texture received 23.60 ±0.52 score. It was concluded that average moisture content of mozzarella cheese revealed that the product was under high moisture category cheese, regardless the fat, meltability and strechability concludes it to be used primarily as an ingredient for pizza making.

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

 
  How to cite this article:

G.M. Mari, M. Khaskheli, A.S. Jatoi, I.H. Qazi, M. Samina, A. Talpur, S. Majeed, A.H. Soomro, L. Rukhsana and A. Samad, 2014. Compositional and Rheological Properties of Mozzarella Cheese Prepared from Buffalo Milk. Pakistan Journal of Nutrition, 13: 533-536.

DOI: 10.3923/pjn.2014.533.536

URL: https://scialert.net/abstract/?doi=pjn.2014.533.536

REFERENCES
1:  Ahmad, S., I. Gaucher, F. Rousseau, E. Beaucher, M. Piot, J.F. Grongnet and F. Gaucheron, 2008. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk. Food Chem., 106: 11-17.
CrossRef  |  Direct Link  |  

2:  Barbano, D.M., J.J. Yun and P.S. Kindstedt, 1994. Mozzarella cheese making by a stirred curd, no brine procedure. J. Dairy Sci., 77: 2687-2694.
CrossRef  |  Direct Link  |  

3:  Bertola, N.C., A.N. Califano, A.E. Bevilacqua and N.E. Zaritzky, 1996. Effect of freezing conditions on functional properties of low moisture mozzarella cheese. J. Dairy Sci., 79: 185-190.
CrossRef  |  Direct Link  |  

4:  Dave, R.I., P. Sharma and K. Muthukumarappan, 2003. Effects of starter culture and coagulating enzymes on viscoelastic behavior and melt of mozzarella cheese. J. Food Sci., 68: 1404-1410.
CrossRef  |  Direct Link  |  

5:  Diefes, H.A., S.S.H. Rizvi and J.A. Bartsch, 1993. Rheological behavior of frozen and thawed low moisture part-skim mozzarella cheese. J. Food Sci., 58: 764-769.
CrossRef  |  

6:  Fife, R.L., D.J. McMahon and C.J. Oberg, 1996. Functionality of low fat mozzarella cheese. J. Dairy Sci., 79: 1903-1910.
CrossRef  |  Direct Link  |  

7:  Johanson, M.E., 1999. Part II-Cheese Chemistry. In: Fundamentals of Dairy Chemistry, Wong, N.P., R. Jenness, M. Keeney and E.H. Marth (Eds.). Aspen Pubishers, Inc., Gaithersburg, Maryland, pp: 635-649.

8:  Kanwal, R., T. Ahmed and B. Mirza, 2004. Comparative analysis of quality of milk collected from buffalo, cow, goat and sheep of Rawalpindi/Islamabad region in Pakistan. Asian J. Plant Sci., 3: 300-305.
CrossRef  |  Direct Link  |  

9:  Muthukumarappan, K., Y.C. Wang and K. Gunase, 1999. Short Communication: Modified schreiber test for evaluation of mozzarella cheese melt ability. J. Dairy Sci., 82: 1068-1071.
Direct Link  |  

10:  Matzdorf, B., S.L. Cuppett, L. Keeler and R.W. Hutkins, 1994. Browning of mozzarella cheese during high temperature pizza baking. J. Dairy Sci., 77: 2850-2853.
CrossRef  |  Direct Link  |  

11:  Nelson, J.A. and G.M. Trout, 1981. Judging and Grading Cheese. In: Judging Dairy Products, Nelson, J.A. and G.M. Trout (Eds.). 4th Edn., AVI Publishing Company Inc., Westport, Connecticut, ISBN: 9780870553950, pp: 174-254.

12:  Pilcher, S.W. and P.S. Kindstedt, 1990. Survey of mozzarella cheese quality at restaurant. J. Dairy Sci., 73: 1644-1647.
CrossRef  |  Direct Link  |  

13:  Rowney, M., P. Roupas, M.W. Hickey and D.W. Everett, 1999. Factors affecting the functionality of mozzarella cheese. Aust. J. Dairy Technol., 54: 94-102.
Direct Link  |  

14:  Reparet, J.M. and Y. Noel, 2003. Relation between a temperature-Sweep dynamic shear test and functional properties of cheese. Lait, 83: 321-333.
CrossRef  |  Direct Link  |  

15:  Sameen, A., F.M. Anjum, N. Huma and H. Nawaz, 2008. Quality evaluation of mozzarella cheese from different milk sources. Pak. J. Nutr., 7: 753-756.
CrossRef  |  Direct Link  |  

16:  Smit, G., B.A. Smit and W.J.M. Engles, 2005. Flavour formation by lactic acid bacteria and Biochemical flavor profiling of cheese products. FEMS Microbiol. Rey., 29: 591-610.
CrossRef  |  Direct Link  |  

©  2020 Science Alert. All Rights Reserved