QUALITY OF MOZZARELLA CHEESE AS AFFECTED BY PLASTICIZING TECHNIQUES
Loading...
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
The plasticizing of cheese curd using hot water (i.e. wet plasticizing) in the
manufacture of Mozzarella cheese involves considerable losses of milk solids, especially in
moulding water, leading to economical loss. Amongst several treatments, the type of heat
treatment meted out to cheese curd might have a bearing on the functional properties of the
resultant cheese. The research work was carried to study the influence of two methods of dry
plasticizing of the cheese curd on the recovery of milk constituents, yield and the resultant
quality aspects of Mozzarella (Pizza category) cheese. The result of the study will enable us
to recommend the plasticizing technique to the commercial manufacturers of Pizza cheese
that is best suited for its end use application as a topping on pizza pie. The investigation was
undertaken to explore such possibility and the experiment was divided into four phases.