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Improving functional properties and texture of buffalo Mozzarella cheese using calcium chelating agents.
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Abstract: Using buffalo milk usually produce Mozzarella cheese of manufacture poor functional properties owing to its high calcium content. This study was carried out to overcome the high calcium content by adding sodium polyphosphate (SPP) as calcium chelating salt to either buffalo milk in ratios of 0.025% (T1), 0.05% (T2) and 0.075% (T3), or to kneading water in ratios of 0.5% (T4), 1.0%(T5) and 1.5% (T6). Two control treatments of Mozzarella cheese was made from cow's and buffalo milk without chelating salt. Resultant Mozzarella cheeses were analysed for meltability, stretchability, free oil, firmness and sensory attributes when fresh and during storage in refrigerator up to 4 weeks. The cheese microstructure was also examined in fresh treatments. Addition of SPP to buffalo milk or kneading water enhanced to certain extent the meltability and stretchability while the firmness and free oil percent of Mozzarella treatments were lowered. The microstructure study of buffalo Mozzarella revealed that addition of SPP resulted in better protein solubility with much more fiberss and open structure. The sensory quality of buffalo Mozzarella was improved with main. All treatments were acceptable with apandant and significant quality in treatments with 0.025% or 1.0% SPP in milk or kneading water respectively. The values of meltability, stretchability and free oil increased during storage period while the firmness was decreased.
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| Publication year |
2004
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| Organization Name |
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| City |
القاهرة.
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| serial title |
Proc.The 9th Egyptian conf. for Dairy Sci.& Tech."Milk and Dairy Products for a Healthy Future
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| Author(s) from ARC |
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| Publication Type |
Conference/Workshop
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