EVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESE
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Date
2013
Authors
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Journal ISSN
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Publisher
AAU, Anand
Abstract
Homogenization of cheese milk though offers several advantages in Mozzarella
cheese, it has few adverse effects too. ‘Partial homogenization’ (i.e. homogenizing only
the cream portion to obtain standardized cheese milk) has been reported to confer
superior baking characteristics to Mozzarella cheese compared to ‘complete
homogenization’ (subjecting entire quantity of standardized cheese milk to
homogenization). The effect of varying fat content of cream (20.0, 25.0 and 30.0 per cent
milk fat), two homogenization pressures (i.e. 25.0+10.0 P1, 50.0+10.0 kg/cm2 P2) and
two homogenization temperatures (60° T1, 70°C T2) on the vat performance,
composition of Mozzarella cheese, yield of cheese, recovery of milk constituents in
cheese, rheological characteristics of cheese, baking characteristics, sensory quality of
cheese and the suitability of cheese as a topping on pizza pie were studied
Description
Keywords
dairy science, dairy technology, Evaluation