| Titles |
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English :
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Modification of buffalo milk casein by protease and calcium chelating agent to enhance the functional properties of Mozzarella cheese.
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Arabic :
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تعديل كازين اللبن الجاموسى بواسطه انزيم البروتييز وعامل مكلبش للكالسيوم لزياده الخواص الوظيفيه للجبن الموزاريللا
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| Abstract |
Mozzarella cheese was produced from Egyptian buffalo milk treated with proteolytic and Ca++ chelating agent to modify casein micelle size and lower Ca++ content. Four treatments of buffalo milk were manufactured by adding a combination of protease (to the milk with) Na+ polyphosphate (SPP) either to the milk or kneading water as follows: T1: 8 units protease + 0.0125% SPP (in cheese milk), T2: 16 units protease + 0.025% SPP (in cheese milk), T3: 8 units protease + curd kneaded in water contains 0.5% SPP, T4: 16 units protease + curd kneaded in water contains 0.5% SPP. Two control treatments of Mozzarella were made from cow and untreated buffalo milk. Resultant Mozzarella cheeses were analysed for moisture, total calcium, soluble nitrogen, meltability, firmness, free oil, stretchability and sensory attributes when fresh and followed up during storage in refrigerator for 4 weeks. The cheese microstructure was also examined in fresh treatments. Treating buffalo milk with protease and SPP significantly increased the moisture and soluble nitrogen contents of Mozzarella cheese and decreased the total calcium in the curd. There were a noticeable improvements in Mozzarella functionality and the cheese became more melatble and stretchable with less firmness by treating the buffalo milk with protease and SPP. The microstructure of treated cheeses revealed that addition of protease and SPP resulted in better protein solubility with much more fiberess and open structure. All treatments were sensory acceptable showing highly significant quality in treatments T2 and T3 being the best in T2 with 16 units protease +0.025% SPP added into the cheese milk before coagulation Storage of Mozzarella at refrigerator caused a significant increase in SN, meltability, Stretchability and free oil while moisture and firmness were decreased.
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| Publication year |
2007
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| Pages |
219-229
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egyptian J. Dairy Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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