EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 31, Issue 4, April 2006, Page 2193-2203 PDF (977.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236453 | ||||
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| Authors | ||||
| Y. l. Abdel-Kader,; M. M. lsmail, | ||||
| Dairy Technology Department. Animal Production Research Institute, Agriculture Research Center. Giza. Egypt. | ||||
| Abstract | ||||
| Mozzarella cheese was made from mixtures of buffaloel’is and cow’ 5 milk (1 1). buffaloell and goatDs milk (1:1) or cowllls and goatDs milk (1‘1) using only 0 5% yoghurt starter. 0.?5% GDL or admixture of 0.25% yoghurt starter + 0.37% GDL. Resultant cheese were examined for chemical. rheological and organoleptic properties when fresh and during storage period at 48°C for 60 days. Results showed that adding GDL to cheese milk increased acidity. TS and fat contents of cheese whey. Addition of 0.?5% GDL to cheese milk decreased the yield. TS. fat, TN. ash. salt, calcium and oiling off values of resultant cheese while increased WSN.TVFA and meltability values of the cheese. Mozzarella cheese made from buffaloelZ's milk mixed with cowiis or goat.“ 5 milk had higher yield, TS. lat. calcium and also oiling off values, on the other hand, lowered acidity. ash, salt, WSN. TVFA and meltabllity values than that made from cos and goatDs milk mixture. Sensory evaluation showed that Mozzarella cheese made using a mixture of 0.25% yoghurt starter + 0.3?% GDL gained the highest scores points for all types of mixed milk treatments. | ||||
| Keywords | ||||
| Mozzarella cheese; starter~ GDL; goat miik; Meltability— Oiling off | ||||
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