Chemical, rheological and organoleptic properties of Mozzarella cheese made from goat's milk and whey proteins
Abstract: Mozzarella cheese was made from goat's milk (4 or 2% fat) without and with adding 0.5 or 1.0% whey proteins. Also, it was made from part or full skimmed goat's milk (2 or 0.1% fat) mixed with buffaloe's milk cream to increase its fat content to 4%. Resultant cheese were examined for chemical, rheological and organoleptic properties when fresh and during storage period at 5 ºC for 28 days.
As a result of adding whey proteins to goat's milk, rennet coagulation time (RCT) and curd tension decreased and curd syneresis increased whereas adding buffaloe's milk cream to goat's milk contained 2 or 0.1 % fat decreased RCT and increased curd tension and curd syneresis. Adding of whey proteins to goat's milk increased acidity, TS, fat, TN, ash and calcium contents of cheese whey, while no significant differences in chemical composition of whey were observed between samples of Mozzarella cheese made from goat's milk alone or that fortified with buffaloe's milk cream.
Addition of whey proteins to goat's milk increased the yields, acidity, TS, ash, salt, salt in moisture, TN, WSN, NPN, TVFA, meltability and oiling-off values, while decreased the calcium content of cheese. Substitution of 2% fat of goat's milk with 2% buffaloe's milk fat decreased the actual and adjusted yield of cheese, whereas substitution with 4% buffaloe's milk fat increased them. Adding buffaloe's milk cream to skimmed goat's milk increased the acidity, TS, fat, WSN, NPN and oiling-off values while lowered TVFA and meltability of cheese. Ash, salt, salt in moisture, calcium, TN contents were similar in cheese made from goats milk alone or mixed with buffaloe's milk cream. Proteins matrix of Mozzarella cheese made from goat's milk with adding 1 % whey proteins was larger than that of control cheese. Also, skimming of goat's milk and mixing it with buffaloe's milk cream changed the size and shape of proteins matrix of the resultant cheese. Adding whey proteins or buffaloe's milk cream to goat's milk improved the organoleptic properties of Mozzarella cheese. Results of pizza baking test showed that cheese made from goat's milk (2% fat) mixed with 0.5 or 1% whey proteins or cheese made from skimmed goat's milk mixed with buffaloe's milk cream showed the best baking characteristics.
Keywords: Mozzarella cheese - Goat's milk - Whey proteins
Publication year 2008
Pages 4321-4338
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City المنصورة
serial title Journal Agricultural Science Mansoura University
ISSN 1110-0346
Author(s) from ARC
External authors (outside ARC)
    الطاهرة محمد احمد عمار جامعة المنصورة
AGROVOC
TERMS		 Cream. Lipid content. Skim milk. Whey protein.
Proposed Agrovoc Goat's milk;Mozzarella cheese;rennet coagulation time;curd tension;curd syneresis;
Publication Type Journal
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