A STUDY ON MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK HEATED AT VARIOUS TIME TEMPERATURE COMBINATIONS
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Date
1988
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AAU, Anand
Abstract
The effects of various heat treatments viz., 63°C with holding time of 5, 15 and 30 min. And for 16 sec at 62, 72 and 80°C given to standardized buffalo milk (Casein fat ratio of 0.7 ± 0.02) on the quality of Mozzarella cheese were studied. The parameters of study included were : the manufacturing schedule, composition, yield, baking characteristics like meltability and fat leakage, objective assessment of rheological parameters (hardness, cohesiveness, springiness, gumminess and chewiness), organoleptic quality of resultant cheeses and their suitability as a topping on pizza pie, microbiological status (standard plate count (SPC), coliform and Staphylococcus aureus) in fresh cheeses and changes in acidity, Ph, soluble nitrogen, SPC, coliform and Staphylococcus aureus in cheeses stored at 8 ± 1°C for 10 and 20 days.
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DAIRY TECHNOLOGY, DAIRYING, A STUDY