EVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESE

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dc.contributor.advisorJana, A. H.
dc.contributor.authorMahagaonkar, Akshay
dc.date.accessioned2018-07-02T04:58:23Z
dc.date.available2018-07-02T04:58:23Z
dc.date.issued2013
dc.description.abstractHomogenization 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. The study was undertaken in five phases which involved: Phase-I: Standardizing the processing parameters for Mozzarella cheese making, Phase-II: influence of partial homogenization using cream of varying fat content on the quality of Mozzarella cheese, Phase-III: Optimizing the conditions of partial homogenization, Phase-IV: Comparison of Mozzarella cheese made from unhomogenized, partially homogenized and completely homogenized milks, and Phase-V: Cost advantage gained in using homogenization of cheese milk. Mozzarella cheese making from partially homogenized milk required some modifications in the conventional cheese making process as was standardized in Phase-I. These modifications were addition of 0.01 per cent calcium chloride to the cheese milk before renneting; adopting higher cooking temperature (44° vs. 42.5°C); higher whey acidity at draining (0.45 and 0.49 per cent LA for pressures Pi and P2 respectively vs. 0.42 per cent LA for control); lower temperature of moulding water (95° vs. 100°C) and its contact period with cheese curd (2-3 min vs. 3-4 min) during plasticizing in order to obtain a product nearer to that of unhomogenized control. Phase-II revealed that homogenization of cream with varying fat content (i.e. 20.0, 25.0 and 30.0 per cent milk fat) had little effect on the chemical composition and yield of Mozzarella cheese. Use of 25.0 per cent fat cream for partial homogenization was found to be advantageous in terms of fat and protein recovery and sensory characteristics of cheese as well as during judging on pizza pie. The Mozzarella cheese made using 20.0 per cent fat homogenized cream had the maximum values of springiness and chewiness compared to other two cheeses. The Schreiber meltability and fat leakage was significantly greater for Mozzarella cheese made using 30.0 per cent fat cream compared to other two cheeses. The cheeses made using 20.0 or 25.0 per cent fat homogenized cream had significantly greater stretch compared to the one made using 30.0 per cent fat cream. From this phase, 25.0 per cent fat cream was selected for 'partial homogenization' in subsequent phases. Phase-III involved optimizing the conditions (i.e. pressure and temperature) of homogenization. The compositional attributes that were significantly affected by the pressure of homogenization were fat on dry matter (FDM), protein, protein at constant moisture (PCM), ash and salt. The cheese P1T1 had the maximum values of protein, PCM, ash and salt content while cheese P2T1 had the highest FDM content. The temperature of homogenization did not exert any significant influence on composition of Mozzarella cheese. The interaction of P x T had significant influence only on protein (highest in sample P1T1) and ash content. The yield, fat and TS recovery of Mozzarella cheese were not significantly affected by any of the homogenization conditions. The protein recovery of Mozzarella cheese made using P1 pressure had significantly higher than pressure P2. The interaction P x T failed to exert any influence on these aspects. The hardness, gumminess, chewiness and adhesiveness of cheese were significantly affected by both pressure and temperature of 'partial homogenization'. The cheese made using P2 pressure had significantly higher springiness but were associated with significantly lower hardness, cohesiveness, gumminess, chewiness and adhesiveness compared to its counterpart made using P1 pressure. The interaction P x T was significant only for adhesiveness. Milk subjected to partial homogenization using pressures P1 and P2 yielded cheese having 'good' and 'fair' shred quality respectively. A significant decline in meltability and fat leakage properties of cheese was noted with increasing homogenization pressure. The fat leakage and stretch property of cheese tended to decrease with increasing homogenization temperature. The interaction P x T had a significant influence only on melting time and meltability of Mozzarella cheeses. The cheeses made using homogenization pressure Pi had significantly superior score for appearance and melting compared to P2 pressure during pizza trials. Cheese P2 had significantly superior score for flavor and chewiness over cheese P1. Cheese made using T2 temperature had significantly higher score for appearance and melting than T1. The interaction P x T had a significant influence on flavour, chewiness and total sensory scores of Mozzarella cheese. Looking at the superiority of Pi over P2 in terms of protein recovery, shred quality, meltability, appearance and melting sensory score on pizza and superiority of T1 temperature over T2 with regard to stretch quality it was decided to adopt the optimized condition of partial homogenization using pressure Pi (25.0+10.0 kg/cm ) and temperature T1 (60°C). In phase-IV of experiment, Mozzarella cheese made using partially homogenized (P1T1), completely homogenized (P1T1) and unhomogenized milk (i.e. control - UH) were compared for their suitability as a pizza topping. Homogenization of milk (both partial [PH] and complete homogenization [CH] resulted in cheeses having increased yield, greater recovery of milk solids in cheese and higher cohesiveness as well as adhesiveness compared to control (UH). Such homogenized cheeses had higher moisture, FDM and acidity and required more time to melt in the oven compared to UH cheese. On the other hand, homogenization led to reduction in fat, protein, PCM, ash, salt and pH; lowering in most of the rheological parameters, meltability and fat leakage characteristics. However, homogenized cheeses had higher stretch value compared to UH cheese. The shred quality of UH, PH and CH cheeses were rated as 'very good', 'good' and 'fair' respectively. The appearance score of cheeses UH and PH when judged as pizza topping was significantly greater than that of CH cheese; UH cheese had superior melting score. The total sensory score of all the cheeses (UH, CH and PH), evaluated as a pizza topping, were rated at par with each other. The average shelf life of UH, PH and CH Mozzarella cheeses under refrigerated (7±1°C) condition was around 32, 25 and 22 days respectively. Amongst homogenized milk cheeses, CH cheeses had higher moisture, fat, FDM and pH; enhanced recovery of milk constituents as well as cheese yield compared to PH cheeses. The former cheeses (i.e. CH) were associated with lower protein, PCM, ash, salt and acidity; the cheeses had lower values for all the rheological parameters, except for adhesiveness compared to PH cheeses. The CH cheeses also had lower values for meltability, fat leakage and extent of stretch compared to PH cheeses. Based on the findings of the study, PH cheeses performed better than CH cheeses during baking applications. Phase-V revealed cost advantage when using homogenization (PH or CH) as a pre-treatment for Mozzarella cheese manufacture compared to UH cheese. Mozzarella cheese that is suited for its end use application as a topping on pizza pie can be made employing partial homogenization of milk utilizing optimized homogenizing conditions. The cheese milk (from mixed cow and buffalo milk) subjected to partial homogenization (i.e. using 25.0 per cent fat cream) at 25.0+10.0 kg/cm2 pressure and 60°C temperature is recommended for the manufacture of Mozzarella cheese using modified method, with significant improvement in the yield (i.e. 8.82 per cent over unhomogenized control) and appearance; reduced fat leakage and moderate chewiness at the same time possessing desired stretch quality, during baking applications. Sale of homogenized milk Mozzarella cheese will fetch better cost returns compared to unhomogenized milk cheese.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810056208
dc.keywordsEVALUATING THE EFFECT, PARTIAL HOMOGENIZATION, THE QUALITY OF MOZZARELLA CHEESEen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESEen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY TECHNOLOGYen_US
dc.subjectEVALUATIONen_US
dc.themeEVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESEen_US
dc.these.typeM.Tech.en_US
dc.titleEVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESEen_US
dc.typeThesisen_US
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