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Functional properties of buffalo Mozzarella cheese as affected by enzymatic casein modification.
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الخواص الوظيفيه للجبن الموزاريللا الجاموسى نتيجه تعديل كازين اللبن انزيميآ
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Abstract: This study was planned to improve the functional properties of buffalo Mozzarella through modifying the casein micelle in the milk with Aspergillus oryzae protease. Buffalo milk was treated with the protease in ratios of 16, 32 and 48 units/100kg milk. Two controls of Mozzarella cheese were made from untreated cow and buffalo milk (3% fat) respectively. Treating buffalo milk with protease significantly increased the moisture and soluble nitrogen contents of cheese. Meltability and stretchability were improved by treating the milk with protease but oiling off was increased slightly. Buffalo Mozzarella showed better fibrous structure and higher watery body with treating the milk by protease. The best buffalo Mozzarella was obtained by treating the milk with up to 32 units of protease while the higher protease ratio resulted inferior quality.
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| Publication year |
2006
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| Pages |
69-79
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| Organization Name |
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| serial title |
Egyptian J. Dairy Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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