PREPARATION OF MOZZARELLA CHEESE USING SKIM MILK FILLED WITH COCONUT MILK
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Date
1994
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR
Abstract
A detailed study was carried out to determine the
quality of coconut fat filled milk for the preparation of
Mozzarella cheese and whey drinks. Literatures based on
filled milk products has been reviewed, apart from the
preparation of cheese and whey drinks.
The control samples of Mozzarella cheese and whey
drinks were prepared using cow's milk. Experiment I
products were prepared from milk in which 50 per cent of
milk fat was replaced with coconut fat. Experiment II
products were prepared from cheese milk in which 100 per;
cent of milk fat was replaced with coconut fat. All the
samples of milk were standardized to 4 per cent fat. A
total of 6 trials were carried out to obtain reliable data
for statistical analysis.
The acidity, pH, stretchability and EDM content were
found to be similar in control, experiment I and II
Mozzarella cheese. Eventhough, the control Mozzarella
cheese were found to have slightly higher yield, protein,
fat and lower moisture content, the experiment I and II.
Mozzarella cheese also satisfied the requirements for good
quality Mozzarella cheese.
The control Mozzarella cheese got maximum score on
sensory evaluation than the experiment I and II Mozzarella
cheese.
Pineapple and Lemon flavoured control, experiment I and
II whey drinks were found to be equally acceptable with no
difference on storage studies ar 5+1oC. Total bacterial
count on whey drinks were also made.
The studies revealed that the cow milk in which the
milk fat replaced to the extend of 50 per cent and 100 per
cent with coconut fat can be effectively utilized for
preparation of Mozzarella cheese. The quality of such
cheese is comparable with that made from cow milk.
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