EVALUATION OF MOZZARELLA CHEESE QUALITY MADE FROM DIFFERENT MILK TYPES AND STORED AT DIFFERENT TEMPERATURES | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 10, Issue 1, April 2025, Page 1-18 PDF (1.18 MB) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2025.377263.1015 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
.M.K Kebary, K1; S.A Hussein1; R.M. Badawi1; H.E.A Hatem2; Mai Hassan mohamed  3; Elham A.M. El-Den1
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| 1Department of Dairy Sci. and Techno., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt. | ||||
| 2Head Researcher, Animal Production Research Institute, Dokki – Giza | ||||
| 3Dairy Science and Technology, Faculty of Agriculture, Menoufia University | ||||
| Abstract | ||||
| : The quality of mozzarella cheese was assessed based on storage temperature and milk type. Two batches of mozzarella cheese were produced using 3% fat cow's milk (C1); one was stored at 5±1 °C, while the other was stored at -18±2 °C (C2). Another 5 batches were made from 3.0% fat buffaloʼs milk, one was stored at 5±1 °C (B1) and the second was stored at -18±2 °C (B2). The remaining three batches were maintained at 5±1 °C for 7, 14, and 21 days, respectively, before being stored at -18±2 °C for 120 days (T1, T2, and T3). Acidity, fat, total protein and ash content, meltability, stretchability, oiling off, and texture parameter (Hardness, Adhesiveness, Cohesiveness, Springiness, Gumminess, Chewiness, and Modulus) increased throughout the storage period, while moisture content decreased. The effect of storage at 5±1 °C was more evident than stored at -18±2 °C. Mozzarella cheese made from cow’s milk contained lower total protein and ash content and higher moisture, meltability, and stretchability than cheese treatments made from buffaloʼs milk. Total scores of organoleptic properties increased as the storage period proceeded and reached their maximum at the 14th day, then declined slightly for cheese treatments stored at 5±1 °C. At the same time, total scores for cheese treatments stored at -18±2 °C reached their maximum at the 90th day of storage, then decreased until the end of storage. The most acceptable cheese was treatment 2, which was made from buffalo’s milk, which was stored at 5±1 °C for 14 days, then stored at -18±2 °C for 120 days. | ||||
| Keywords | ||||
| Mozzarella cheese; cow’s milk; buffaloʼs milk; meltability; stretchability; texture parameters | ||||
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