Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Bhattarai, Rewati Raman; Acharya, Pushpa Prasad

doi:10.3126/jfstn.v6i0.8268

Cited by 14 publications

(18 citation statements)

References 15 publications

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“…This trend of consumer interest in goat cheese in Nepal is increasing and the present demand of goat cheese is not ful" lled by supply (Personal Communication, 2012). Mostly cheese is consumed in pizza parlours and fast food chains and to meet the demand, industrial production of cheese is continuously growing (Bhattarai and Acharya, 2010). Goat milk can be used as a major raw material for development of soft, semi soft and hard cheeses in the country which will prove to be a boon to Nepalese cheese industry.…”

Section: Marketing Potential Of Goat Milk and Cheesementioning

confidence: 99%

Importance of Goat Milk

Bhattarai

2014

J Food Sci Technol Nepal

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Section: Marketing Potential Of Goat Milk and Cheesementioning

confidence: 99%

Importance of Goat Milk

Bhattarai

2014

J Food Sci Technol Nepal

Self Cite

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“…Measurements were carried out at a temperature of 23 °C. The pH was measured in the mixture obtained by the addition of 50 mL of distilled water to 50 g of sample and homogenizing the mixture at 4000 rpm for 20 s [ 24 , 25 ]. Measurements were made with a pH meter (AD 12, Adwa, Romania).…”

Section: Methodsmentioning

confidence: 99%

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Dmytrów

Szymczak

Szkolnicka

et al. 2021

Foods

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The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

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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%

“…Cheese made from cow milk had superior overall sensory score as compared to buffalo milk cheese. As a result, cow milk cheese was preferred over buffalo milk cheese for pizza topping (Bhattarai and Acharya 2010;Zedan et al 2014).…”

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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Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Cited by 14 publications

References 15 publications

Importance of Goat Milk

Importance of Goat Milk

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Functional properties of Mozzarella cheese for its end use application

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