Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Authors

  • Rewati Raman Bhattarai Tribhuvan University, Institute of Science and Technology, Central Campus of Technology, Dharan
  • Pushpa Prasad Acharya Tribhuvan University, Institute of Science and Technology, Central Campus of Technology, Dharan

DOI:

https://doi.org/10.3126/jfstn.v6i0.8268

Keywords:

Mozzarella cheese, Process optimization, Yield, Chemical and functional properties, Sensory quality

Abstract

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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Published

2013-06-29

How to Cite

Bhattarai, R. R., & Acharya, P. P. (2013). Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources. Journal of Food Science and Technology Nepal, 6, 94–101. https://doi.org/10.3126/jfstn.v6i0.8268

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Articles