EVALUATION OF THE INFLUENCE OF CASEIN/FAT RATIO AND WHEY ACIDITY AT DRAINING ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILK
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Date
1986
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Publisher
AAU, Anand
Abstract
The influence of casein to fat (C/F) ratio, viz. 0.5, 0.6, 0.7, 0.8 and 0.9 and whey acidity (WA) at draining viz. 0.30, 0.35, 0.40, 0.45 and 0.50 per cent was studied separately for manufacture of Mozzarella cheese from buffalo milk. The effects of the above treatments on the composition, yield, recovery of milk constituents in cheese and their losses in whey and moulding water, baking characteristics like meltability and fat leakage, objectives assessment of rheological parameters (i.e. hardness, cohesiveness springiness, guminess and chowiness), organoleptic quality of resultant cheeses and their suitability as a topping on pizza pie were studied.
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Keywords
DAIRY TECHNOLOGY, DAIRYING, EVALUATION