Abstract
Gross composition and functional properties of low moisture mozzarella cheese manufactured from bovine, ovine and caprine milks were compared. Experimental low moisture mozzarella cheeses were prepared and stored for 56 days at 4°C. Acid development and changes in pH during cheese manufacture were similar for all the milk batches. Type of milk had a significant effect on moisture, fat and protein contents of low moisture mozzarella cheese. In general, ovine cheese had lower moisture (45.93 %) content and higher amount of fat (25.10 %) and protein (29.99 %) compared with other types of cheese. Low moisture mozzarella cheese made from caprine milk showed lower meltability and stretchability during storage than other bovine and ovine cheeses. Moreover, low moisture mozzarella cheese made from bovine and ovine milks released a significantly higher amount of free oil throughout storage; revealing experienced a greater structural degradation of casein matrix than in the caprine cheese during ripening. Pizza topped with caprine cheese exhibited significantly lower browning followed by ovine cheese. However, bovine cheese topping experienced comparatively higher browning.
| Original language | English |
|---|---|
| Pages (from-to) | 89-93 |
| Number of pages | 5 |
| Journal | Journal of Food, Agriculture and Environment |
| Volume | 10 |
| Issue number | 2 |
| Publication status | Published - 2012 |
| Externally published | Yes |
Keywords
- Browning
- Composition
- Free oil
- Functional properties
- Low moisture mozzarella cheese
- Meltability
- Pizza
- Stretchability
ASJC Scopus subject areas
- Food Science
- Agricultural and Biological Sciences (miscellaneous)
- General Environmental Science