Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Abstract

Mozzarella cheese is one of the preferred ingredients for use in pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher concentration of short chain, medium chain and polyunsaturated fatty acids than cow's milk. Its use in mozzarella cheese can therefore impart significant health benefits to consumers. However, despite these unique qualities, goat milk is underutilized in Kenya. Gum arabic is an excellent source of soluble dietary fiber, which can be used to boost fiber levels in cheese and other dairy products. Thus, the aim of this study was to investigate the feasibility of incorporating gum arabic as a source of fiber in goat mozzarella cheese without affecting the functionality of the cheese. Gum arabic powder at 2, 3 and 4% was incorporated into cheese during the salting process at room temperature (20 to 25°C). The functional properties of the cheese: stretchability, free oil formation and meltability were then determined. Sensory evaluation was conducted using 50 untrained sensory panelists on a 5-point hedonic scale. The results indicated that the use of gum arabic in mozzarella cheese up to a level of 3% improved the stretchability and meltability while reducing the free oil formation phenomenon. Texture, flavor, color and overall acceptability were also rated as best for samples containing gum arabic at a level of 3%. The results showed that the use of gum arabic can improve the functional properties, nutritional quality as well as sensory quality of goat milk mozzarella cheese.

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

“…Meanwhile, there was no significant difference between sample B and control sample (sample A) in colour attribute. A similar result was obtained by Kiiru et al (2018) when evaluating formulation of goat milk mozzarella cheese with the addition 2%, 3% and 4% A. senegal powder. The authors noted that colour acceptability score was the least for cheese containing 4% A. senegal.…”

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect

“…MC was processed from heated milk and cooled as described by Kiiru et al [ 23 ]. Milk was divided into seven portions: milk with 0.0002%, 0.0005%, and 0.0007% microbial xanthan (MX); milk with 0.0002%, 0.0005%, and 0.0007% CX; and milk without xanthan.…”

Meningkatkan Daya Mulur, Daya Leleh dan Mikrostruktur Keju Mozzarella Analog (Sebuah Review) untuk Mencapai Kualitas yang Maksimal

“… Daya Mulur Keju Mozzarella Analog Daya mulur merujuk kepada kemampuan suatu bahan untuk kembali ke bentuk aslinya setelah ditarik atau ditekan (Lucey, 2003). Daya mulur keju Mozzarella merujuk kepada sejauh mana keju dapat ditarik sebelum putus atau berubah bentuk (Kiiru, 2018). Keju Mozzarella dikenal memiliki daya mulur yang baik, yang membuatnya ideal untuk digunakan dalam pizza dan hidangan lainnya yang membutuhkan keju yang dapat meleleh dan meregang dengan baik (Kinsedt, 1993).…”

“…Standar kualitas kemuluran pada keju mozzarella umumnya ditentukan oleh beberapa faktor, termasuk komposisi kimia, proses pematangan dan agen proteolisis (Constabel, 2007). Komposisi kimia keju, termasuk kandungan lemak, protein, dan garam, dapat mempengaruhi kemampuan keju untuk meregang atau meleleh (Kiiru, 2018). Penelitian Ma (2012), menunjukkan bahwa perbedaan dalam kandungan kasein dan garam dapat menghasilkan variasi dalam kemuluran Keju Mozzarella.…”