| Titles |
|
English :
|
Improving the textural properties of Mozzarella cheese made form UF-Buffalo milk retentate
|
|
Arabic :
|
تحسين خواص الجبن الموزاريللا المصنع من مركز اللبن الجاموسى بالترشيح الدقيق
|
|
| Abstract |
Mozzarella cheese was made from standardized buffalo milk (~3 % fat) and UF-buffalo and cow milk retentates. The effect of using brine as stretching solution, and incorporation of Bifidobacteria Bb- 12 on the texture and meltability of Mozzarella cheese from different treatments was investigated. The resultant cheese was analyzed when fresh and after one month of storage at ~ 5 °C for chemical, rheological and organoleptic quality. Mozzarella cheese stretched with brine had higher moisture than the traditional one. On the other hand, Mozzarella cheese made from UF retentate without using brine as stretching solution had lower moisture content than the control treatment. UF- buffalo Mozzarella cheese had total protein (TP) content higher than those of cow's treatments. Slight variations were observed in TP content of buffalo cheese. Soluble Nitrogen (SN) and SN/ Total Nitrogen (TN) increased in all treatments after storage period. Significant differences were recorded in SN for various treatments. UF-Mozzarella cheese had higher ash, Ca ++ and p++ content than traditional one which increased during storage in all treatments. Stretching the curd in brine and using bifidobacteria lowered the calcium and phosphorus contonts in the resultant cheese. Acidity dovetopmont of up-cow Mozzarella choose was higher than all other treatments and increased during storage period in all treatments. Mozzarella cheese from UF-cow milk and standardized buffalo milk had the highest lactose contont, which decreased aftor storage, UF.Mozzeralla cheese had higher TVFA, tyrosine and tryptophan oontents which, Increased in all treatments after storage period. Using brine as stretching solution and addins Bifidobacteria increased the meltability ot UF-.buffalo milk cheese, and cheese stretched with 2 % brine solution had the highest meltability, Also, the texture was improved by stretching the curd in brine solution, UF-Mozzarella cheese showed high oiling off particularly that made from cow milk, The oiling off increased in all treatments after storage.The senscry evaluation indicated that Mozzarella cheeses stretched with brine gained higher scores for flavour, body texture, and appearance,The chemical composition of whey and stretching solution was discussed.
Key wards: Mozzarella cheese,UF- milk retentate texture properties, buffalo milk.
|
| Publication year |
2008
|
| Pages |
257-270
|
| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
|
| Availability number |
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| serial title |
Egyptian Journal of Dairy Science
|
| ISSN |
0378-2700
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
سنية عبدة
زراعة مشتهر- جامعة بنها
محمد عيد شنانة
زراعة مشتهر- جامعة بنها
محمد الالفى
زراعة مشتهر- جامعة بنها
|
AGROVOC
TERMS |
Buffalo milk.
Cheese.
|
| Proposed Agrovoc |
Mozzarella cheese;UF- milk retentate texture;
|
| Publication Type |
Journal
|