| Titles |
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English :
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Manufacture of Mozzarella cheese using glucono-delta-lactone
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| Abstract |
The Impact of milk preacldification With glucono- δ-lactone (GDL) on the yield, compositon and rheological properties of Mozzarella cheese was determined. Cheese were made from buffaloe's, cow's or goats milk using 0.5% yoghurt starter (control), 0.75% GDL or admixture of 0.25% yoghurt starter and 0.37% GDL. Resultant cheese were examined for chemical, rheological and organoleptic properties when fresh and during storage period at -18°C for 60 days Whey of GDL cheese had higher acidity, TS, fat and TN values than that cheese made without adding GDL. Preacidification of milk withGDL decreased the yield. TS, fat, TN, ash, salt, calcium and oiling off values of resultant cheese while increased WSN,TVFA and meltability values of the cheese. Buffaloe's milk Mozzarella cheese had the highest yield, TS, fat, TN, calcium and also oiling off values, whereas goat's or cow's milk cheese showed the highest values of acidity, salt, . WSN. TVFA and also exhibited the greatest meltability. The contents of . TS, ash, salt, calcium, fat, TN, WSN, TVFA, meltability and oiling off increased with age for all cheese treatments. Sensory evaluation showed that Mozzarella cheese made using a mixture of 0.25% yoghurt starter and 0.37% GDL gained the highest scores points fur all types of milk treatments. .
Key ward: Mozzarella cheese- starter- GDL- buffaloe's. cow's or goats milk
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| Publication year |
2007
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| Pages |
PP. 87
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
10 th Egyptian Conference for Dairy Science and Technology
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد نور حماد
جامعة جنوب الوادى
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AGROVOC
TERMS |
Cheese.
Chemical composition.
Organoleptic properties.
Rheological properties.
Starter cultures.
Yoghurt.
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| Proposed Agrovoc |
Mozzarella cheese;GDL;goats milk;cow's milk;buffaloe's milk;glucono-delta-lactone;
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| Publication Type |
Conference/Workshop
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