Evaluation of quality of mozzarella cheese

Mijan, MA; Haque, M. R.; Ma, Hongshen; Wadud, M. A.

doi:10.3329/bvet.v27i1.5913

Cited by 13 publications

(8 citation statements)

References 1 publication

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“…A similar trend of ash content was recorded in the milk of buffalo and cow, whereby cow milk appeared slightly high in ash content than that of buffalo milk but statistically non-significant (P>0.05). However, the average value of BMM and CMM cheeses were (6.52 ± 0.238 and 6.23 ± 0.278% DMB) in accordance with the outcomes described by Bhattarai and Acharya (8) and Mijan et al (18), i.e. 7.7% and 8.1% DMB 4.8% and 5.1% DMB.…”

Section: Chemical Analysis Of Bmm and Cmm Cheesessupporting

confidence: 90%

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Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

Bhat

Shah

Ayoob

et al. 2022

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total of 10 lots of cow and buffalo milk mozzarella cheese each were prepared. Prominent milk source influence on the chemical characteristics and calorific values of mozzarella cheese was determined. A decrease in moisture content and an increase in fat, protein, ash, and calorific values were noted in mozzarella cheese against their respective milk. Moisture content in cow milk mozzarella cheese (CMM) was considerably higher than buffalo milk mozzarella cheese (BMM). Average fat, ash content and calorific values appeared considerably high in BMM cheese compared to CMM cheese but protein content was recorded inverse and statistically non-significant (P>0.05). The average meltability was slightly higher in CMM cheese and the stretchiness of CMM cheese appeared significantly high from that of BMM cheese. BMM cheese was remarkably high in yield in contrast to that of CMM cheese.Appearance, flavor, and body/texture scores were slightly higher in CMM cheese as compared to BMM cheese. Regardless, the average benefit computed for BMM cheese was high in comparison to CMM cheese, the differences among them were statistically nonsignificant. The present study concludes that buffalo milk is better to produce mozzarella cheese with higher calorific values, better yield, and with more economic values, while cow milk is better to produce mozzarella cheese with the more proteinous, enhanced stretchiness, and better organoleptic quality.

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Section: Chemical Analysis Of Bmm and Cmm Cheesessupporting

confidence: 90%

“…The CMM cheese appeared yellowishwhite as compared to BMM cheese which was white. The differences in color possibly due to carotene content which is rich in cows' milk (18).…”

Section: Organoleptic Analysis Of Bmm and Cmm Cheesesmentioning

confidence: 99%

Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

Bhat

Shah

Ayoob

et al. 2022

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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“…Mozzarella cheese belongs to the category of stretched curd, or pasta filata cheeses. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished product its characteristic fibrous structure and melting and stretching properties (Mijan et al, 2010). As for other typical cheeses, its manufacture and composition is regulated by law (DPR 54/97, DPR, 1997;Reg.…”

Section: Microbiological Safety and Quality Of Mozzarella Cheese Assessed By The Microbiological Survey Methodsmentioning

confidence: 99%

Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method

Losito¹,

Arienzo²,

Bottini³

et al. 2014

Journal of Dairy Science

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Dairy products are characterized by reduced shelf life because they are an excellent growth medium for a wide range of microorganisms. For this reason, it is important to monitor the microbiological quality of dairy products and, in particular, the total viable count and concentration of Escherichia coli, as they are indicators of the hygienic state of these products. In addition, in dairy products such as Mozzarella cheese, it is important to monitor the concentration of lactic acid bacteria (LAB), as they are the major components of starter cultures used in cheese production, contributing to the taste and texture of fermented products and inhibiting food spoilage bacteria by producing growth-inhibiting substances. For these reasons, to ensure the quality and safety of their products, cheese makers should monitor frequently, during fresh cheese production, the concentration of LAB and spoilage bacteria. However, usually, small- to medium-size dairy factories do not have an internal microbiological laboratory and external laboratories of analysis are often too expensive and require several days for the results. Compared with traditional methods, the microbiological survey (MBS) method developed by Roma Tre University (Rome, Italy) allows faster and less-expensive microbiological analyses to be conducted wherever they are necessary, without the need for a microbiological laboratory or any instrumentation other than MBS vials and a thermostat. In this paper, we report the primary validation of the MBS method to monitor LAB concentration in Mozzarella cheese and the analysis, using the MBS method, of total viable count, E. coli, and LAB concentrations in the production line of Mozzarella cheese as well as during the shelf life of the product stored at 20°C. The results obtained indicate that the MBS method may be successfully used by small- to medium-size dairy factories that do not have an internal microbiological laboratory. Using the MBS method, these dairy factories can monitor autonomously the microbiological safety and quality of their products, saving both time and money.

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“…The physical and sensory quality of Mozzarella cheeses prepared from cow and buffalo milk were found to be similar. Buffalo milk Mozzarella (BMM) cheeses were associated with higher fat, protein, ash (including calcium) and total solids as compared to cow milk cheese (Bhattarai and Acharya 2010;Mijan et al 2010). Use of buffalo milk led to Mozzarella cheese possessing whiter colour, more piquant and aromatic flavor as compared to that prepared from cow's milk (Sabikhi and Kanawjia 1992).…”

Section: Type Of Milk and Stage Of Lactationmentioning

confidence: 99%

Functional properties of Mozzarella cheese for its end use application

Jana

Tagalpallewar

2017

J Food Sci Technol

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Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which age of cheese to be used which will perform well in baking applications.

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Evaluation of quality of mozzarella cheese

Cited by 13 publications

References 1 publication

Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method

Functional properties of Mozzarella cheese for its end use application

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