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STUDIES ON THE USE OF MILK CONCENTRATES
IN MOZZARELLA CHEESE MANUFACTURE
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Abstract: Mozzarella production has grown considerably in recent years. The impetus for the dynamic growth of Mozzarella consumption has been the growing popularity of pizza with the spread of fast foods. Mozzarella is an irreplaceable cheese for pizza because it has a number of precise functional requirements. Mozzarella cheese as classified a semi hard cheese is regularly produce a lower yield percentages especially with cow milk. Due to its expensive cost, analogue Mozzarella cheese may offer an excellent opportunity to substitute the traditional product and offers the same or better nutritional and textural characteristics. Analogue Mozzarella cheese (AMC) is a formulated cheese substitute which has the potential to overcome problems associated with natural cheeses such as high production and storage costs, functional variability and compositional and nutritional inflexibility. Mozzarella has unique functional characteristics that may be affected with any change in milk composition. Therefore, this study was conducted to investigate the actual yield improvement and functional quality of mozzarella cheese using cow milk fortified with different protein resources and stabilizers. Making mozzarella cheese of preformulated dried materials is a newly spread wide procedure introduced of mozzarella manufacture with controlled product amount and functional properties. This study was also planned to throught some light on novel blends with incorporating cheese curd instead of rennet casein in base formula of mozzarella anlague
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| Publication year |
2015
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
PhD Thesis
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