| Titles |
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English :
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Effect of adding cacl2 or whey protein to cow's milk on mozzarella cheese properties
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Arabic :
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تأثير اضافة كلوريد الكالسيوم او بروتين الشرش للبن البقرى على خواص جبن الموزاريلا
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| Abstract |
Mozzarella cheese is made from cow's milk by increasing its calcium content to 0.175 or 0.200% by adding CaCl2 Also, the cheese was made from cow's milk (4 or 2% fat) mixed with 0.5 and 1 % whey protein. The resultant cheese were examined for chemical, rheological and organoleptic properties when fresh and during storage period at 5°C for 28 days. Results showed that the addition of CaCl2 to cow's milk decreased rennet coagulation time (RCT) while increased the curd tension and curd syneresis. As a result of adding whey protein to cow's milk, RCT and curd tension decreased and curd syneresis increased. Whey of Mozzarella cheese made from cow's milk fortified with CaCl2 had higher TS and calcium contents than that of cheese made from cow's milk alone. whereas the values of acidity, pH, fat. TN and ash were similar in both types of cheese whey. Adding whey protein to cheese milk increased acidity, TS, TN, ash and calcium contents of cheese whey. Adding CaCl2 to cow's milk increased the yield, TS, fat, Fat/DM, ash, salt, salt in moisture, calcium, TVFA and oiling-off values while decreased acidity, WSN, WSN/TN, NPN, NPN/TN, meltability values and the organoleptic evolution scores of resultant cheese. TN values were similar in both cheeses without and with adding CaCl2 to cow's milk.
Addition of 0.5 or 1% whey protein to cheese milk increased the yield, acidity, TS, fat, Fat/OM, ash, salt, salt in moisture, calcium, TVFA and TN, TNIOM WSN, WSN/TN, NPN, NPN/TN, the meltability, oiling-off values and the organoleptic evolution scores of Mozzarella cheese. The microstructure of cheeses made from cow's milk containing 0.200% calcium showed a dense protein matrix compared with that made from cow's milk containing 0.145%. Similar microstructure was observed in scanning electron micrographs for control and cheeses with 0.5 or 1 % whey protein. Data or pizza baking test reveled that control and 0.175% calcium milk cheese were similar in appearance whereas the 0.200% calcium milk cheese had lower suitable appearance.
Adding 0.5 or 1 % whey protein to cow's milk improved the meltability, flow, shred fusion, and reduced browning and blistering of Mozzarella cheese.
Keywords: Mozzarella cheese - Cow's milk – CaCl2 -Whey protein.
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| Publication year |
2008
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| Pages |
391-408
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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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| City |
المنصورة
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| serial title |
4th Arabian Mansoura Conference of Food & Dairy Science & Technology
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| Author(s) from ARC |
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| External authors (outside ARC) |
الطاهرة محمد احمد عمار
جامعة المنصورة
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AGROVOC
TERMS |
Calcium.
Chemical composition.
Cow milk.
Organoleptic properties.
Rheological properties.
Whey.
Whey protein.
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| Proposed Agrovoc |
Mozzarella cheese;rennet coagulation time;curd tension;curd syneresis;cheese whey;
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| Publication Type |
Conference/Workshop
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