This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total of 10 lots of cow and buffalo milk mozzarella cheese each were prepared. Prominent milk source influence on the chemical characteristics and calorific values of mozzarella cheese was determined. A decrease in moisture content and an increase in fat, protein, ash, and calorific values were noted in mozzarella cheese against their respective milk. Moisture content in cow milk mozzarella cheese (CMM) was considerably higher than buffalo milk mozzarella cheese (BMM). Average fat, ash content and calorific values appeared considerably high in BMM cheese compared to CMM cheese but protein content was recorded inverse and statistically non-significant (P>0.05). The average meltability was slightly higher in CMM cheese and the stretchiness of CMM cheese appeared significantly high from that of BMM cheese. BMM cheese was remarkably high in yield in contrast to that of CMM cheese. Appearance, flavor, and body/texture scores were slightly higher in CMM cheese as compared to BMM cheese. Regardless, the average benefit computed for BMM cheese was high in comparison to CMM cheese, the differences among them were statistically non-significant. The present study concludes that buffalo milk is better to produce mozzarella cheese with higher calorific values, better yield, and with more economic values, while cow milk is better to produce mozzarella cheese with the more proteinous, enhanced stretchiness, and better organoleptic quality.
Buffalo milk, Cow milk, Mozzarella cheese, Organoleptic, Rheological
Primary Language | English |
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Subjects | Veterinary |
Journal Section | Research Article |
Authors |
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Publication Date | January 1, 2022 |
Published in Issue | Year 2022Volume: 69 Issue: 1 |
Bibtex | @research article { auvfd813215, journal = {Ankara Üniversitesi Veteriner Fakültesi Dergisi}, issn = {1300-0861}, eissn = {1308-2817}, address = {}, publisher = {Ankara University}, year = {2022}, volume = {69}, number = {1}, pages = {51 - 60}, doi = {10.33988/auvfd.813215}, title = {Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese}, key = {cite}, author = {Bhat, Abdul Rauf and Shah, Atta Hussain and Ayoob, Mansoor and Ayoob, Muhammad Faisal and Saleem, Farrukh and Ali, Muhammad Mohsin and Fayaz, Muhammad} } |
APA | Bhat, A. R. , Shah, A. H. , Ayoob, M. , Ayoob, M. F. , Saleem, F. , Ali, M. M. & Fayaz, M. (2022). Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese . Ankara Üniversitesi Veteriner Fakültesi Dergisi , 69 (1) , 51-60 . DOI: 10.33988/auvfd.813215 |
MLA | Bhat, A. R. , Shah, A. H. , Ayoob, M. , Ayoob, M. F. , Saleem, F. , Ali, M. M. , Fayaz, M. "Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese" . Ankara Üniversitesi Veteriner Fakültesi Dergisi 69 (2022 ): 51-60 <http://vetjournal.ankara.edu.tr/en/pub/issue/67711/813215> |
Chicago | Bhat, A. R. , Shah, A. H. , Ayoob, M. , Ayoob, M. F. , Saleem, F. , Ali, M. M. , Fayaz, M. "Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese". Ankara Üniversitesi Veteriner Fakültesi Dergisi 69 (2022 ): 51-60 |
RIS | TY - JOUR T1 - Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese AU - Abdul RaufBhat, Atta HussainShah, MansoorAyoob, Muhammad FaisalAyoob, FarrukhSaleem, Muhammad MohsinAli, MuhammadFayaz Y1 - 2022 PY - 2022 N1 - doi: 10.33988/auvfd.813215 DO - 10.33988/auvfd.813215 T2 - Ankara Üniversitesi Veteriner Fakültesi Dergisi JF - Journal JO - JOR SP - 51 EP - 60 VL - 69 IS - 1 SN - 1300-0861-1308-2817 M3 - doi: 10.33988/auvfd.813215 UR - https://doi.org/10.33988/auvfd.813215 Y2 - 2021 ER - |
EndNote | %0 Ankara Üniversitesi Veteriner Fakültesi Dergisi Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese %A Abdul Rauf Bhat , Atta Hussain Shah , Mansoor Ayoob , Muhammad Faisal Ayoob , Farrukh Saleem , Muhammad Mohsin Ali , Muhammad Fayaz %T Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese %D 2022 %J Ankara Üniversitesi Veteriner Fakültesi Dergisi %P 1300-0861-1308-2817 %V 69 %N 1 %R doi: 10.33988/auvfd.813215 %U 10.33988/auvfd.813215 |
ISNAD | Bhat, Abdul Rauf , Shah, Atta Hussain , Ayoob, Mansoor , Ayoob, Muhammad Faisal , Saleem, Farrukh , Ali, Muhammad Mohsin , Fayaz, Muhammad . "Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese". Ankara Üniversitesi Veteriner Fakültesi Dergisi 69 / 1 (January 2022): 51-60 . https://doi.org/10.33988/auvfd.813215 |
AMA | Bhat A. R. , Shah A. H. , Ayoob M. , Ayoob M. F. , Saleem F. , Ali M. M. , Fayaz M. Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese. Ankara Univ Vet Fak Derg. 2022; 69(1): 51-60. |
Vancouver | Bhat A. R. , Shah A. H. , Ayoob M. , Ayoob M. F. , Saleem F. , Ali M. M. , Fayaz M. Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese. Ankara Üniversitesi Veteriner Fakültesi Dergisi. 2022; 69(1): 51-60. |
IEEE | A. R. Bhat , A. H. Shah , M. Ayoob , M. F. Ayoob , F. Saleem , M. M. Ali and M. Fayaz , "Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese", Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 69, no. 1, pp. 51-60, Jan. 2022, doi:10.33988/auvfd.813215 |