UPADHYAY, K. G.JANA, ATANU H.2018-04-262018-04-261988http://krishikosh.egranth.ac.in/handle/1/5810044619The influence of milk homogenization at two pressures (viz. 25 and 50 kg/cM2) and three temperatures (viz, 40°/ 50°and 60°C) was studied in the manufacture of Mozzarella cheese from buffalo milk. The effects of homogenization, homogenization pressure and temperature and their combination on the vat performance, homogenization efficiency, composition,yield, recovery of milk constituents in cheese and their losses in whey and moulding uater, baking characteristics like meltability and fat leakage, objective assessment of rheological parameters (i,e, hardness, cohesiveness, springiness, gumminess and chewiness), organoleptic quality of resultant chesses and their suitability as a topping on pizza pie were studied. Mozzarella cheesemaking from homogenized milk required alterations such as addition of 0.01 percent (w/w) calcium chloride to the milk before renneting ; higher cooking temperature; higher whey acidities at draining which . in turn resulted in slightly longer manufacturing time;lower temperature of moulding water and its contact time with the cheese curd in order to get a product comparable to that of control, Homogenization of milk resulted in cheeses having increased percent yield and higher acidity; moisture and MFFS; fat and FDR; and soluble nitrogen content when compared with that of control. On the other hand, it led to lowering of the cheese pH; reduction in the protein, ash, calcium and phosphorous content; reduced losses of fat, protein and TS in whey and reduced losses of fat and protein in moulding water; lowering in meltability and fat leakage and lowering of Theological characteristics such as hardness,cohesiveness, springiness, gumminess and chewiness. Amongst homogenized milk cheeses, the one made employing higher homogenization pressure (i,e, 50 kg/cm2 ) showed increased homogenization I efficiency and higher acidity; percent yield; moisture and MFFS, fat and FDM, soluble nitrogen, salt and SM contents; fat recovery in cheese and cohesiveness, whereas it resulted in decreased protein, ash, calcium and phosphorous contents; lower pH as well as lower protein and total solids recovery in cheeses; decreased meltability and fat leakage and reduction in rheological parameters such as hardness and springiness than its counterpart made from milk homogenized at 25 kg/cm2 pressure, Similarly, with increase in the temperatures of homogenization (i.e. 40°, 50° and 60°C) there uas a progressive increase in the percent yield, pH and cohesiveness of resultant cheeses, whereas it led to progressive decrease in acidity, ash, calcium and soluble nitrogen content; losses or fat, protein and TS in whey and of fat and protein in moulding water; meltability and fat leakage characteristics. However, some of the rheological parameters such as hardness, springiness, gumminess and chewiness showed increasing trend upto 50°C, beyond which it tended to decline. The combined influence of homogenization pressure and temperature had significant effect on pH, fat content and fat recovery of the homogenized milk cheeses. The maximum fat content, fat recovery in cheese and minimum pH of cheese was observed when milk was homogenized employing 50 kg/cm2 pressure at 50°, 60° and 40°C temperatures respectively,' Mozzarella cheese with better flavour and appearance and having satisfactory attributes as a topping on pizza pie can be made by homogenizing the milk employing pressures of 25 or 50 kg/cm2 and temperatures of 50° or 60°C, This pre-treatment subjected to the cheesemilk helped in reducing the excessive fat leakage as observed with control cheese during baking trials. However, the stringing proper- ties of homogenized milk cheeses was impaired to some extent. Buffalo milk homogenized at 25 or SO kg/cm2 pressure and 50° or 60°C temperature can be used for the manufacture of satisfactory quality Mozzarella cheese using modified method, with significant improvement in the yield (i.e. 8,95 to 17,00 percent over unhomogenized control)enDAIRY TECHNOLOGY, DAIRYINGEVALUATIONThesis