Öz
Kaynakça
- Abegaõ LMG, Pagani AAC, Zílio SC, et al (2016): Measuring milk fat content by random laser emission. Sci Rep, 6, 35119.
- Ah J, Tagalpallewar GP (2017): Functional properties of Mozzarella cheese for its end use application. J Food Sci Technol, 54, 3766–3778.
- Al-Amiri HA, Al-Otaibi JA, Al-Foudari MY, et al (2009): The nutritive value of selected commonly consumed Kuwaiti dishes. Int J Food Sci Nutr, 60, 668–676.
- Anonymous (1981): The Water Buffalo: New prospect for underutilized animal. National Academy Press, Washington, D.C.
- AOAC (2000): Official methods of analysis of AOAC International. 17th ed. AOAC International, Gaithersburg.
- Bertola NC, Califano AN, Bevilacqua AE, et al (1996): Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese. J Dairy Sci, 79, 185–190.
- Bezie A, Regasa H (2019): The Role of Starter Culture and Enzymes/ Rennet for Fermented Dairy Products Manufacture-A Review. Nutr Food Sci, 9, 21–27.
- Bhattarai RR, Acharya PP (2010): Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources. J Food Sci Technol Nepal, 6, 94–101.
- BSI (1990): Methods for chemical analysis of liquid milk and cream. Determination of the nitrogen content of liquid milk. Part 5.2, Routine method. British Standards Institution, London.
- Cais-Sokolińska D, Pikul J (2009): Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese. Czech J Food Sci, 27, 301–308.
- Clark S, Costello M (2009): Dairy products evaluation competitions. In: The Sensory Evaluation of Dairy Products Springer US. 43–71.
- Dave RI, Sharma P, Muthukumarappan K (2003): Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese. J Food Sci, 68, 1404–1410.
- El-Gawad MAMA, Nawal SA (2011): Cheese Yield as Affected by some Parameters. Acta Sci Pol Technol Aliment, 10, 131–153.
- El Owni OAO, Osman SE (2009): Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing. Pak J Nutr, 8, 684–687.
- Ibrahim AA (2003): Effect of Processing and Storage Condition on the Chemical Composition and Microbial Quality of White Soft Cheese. University of Khartoum, Sudan.
- Jeewanthi RKC, Lee NK, Mok BR, et al (2016): Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations. J Food Sci Technol, 53, 3566–3573.
- Li R, Yu K, Li C (2018): Dietary factors and risk of gout and hyperuricemia: A meta-analysis and systematic review. Asia Pac J Clin Nutr, 27, 1344–1356.
- Mijan M, Haque M, Habib M, et al (2010): Evaluation of quality of mozzarella cheese. Bangladesh Vet, 27, 36–42.
- Perna A, Simonetti A, Intaglietta I, et al (2014): Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis. J Dairy Sci, 97, 1909–1917.
- Sahai D (1996): Buffalo Milk Chemistry and Processing Technology. Karnal Shalini International (SI) Publications, India.
- Sameen A, Anjum FM, Huma N, et al (2008): Impact of Fat Levels in Milk on the Composition , Sensory Attributes and Functionality of Buffalo Mozzarella Cheese. Pak J Agric Sci, 45, 463–469.
- Schiano AN, Harwood WS, Drake MA (2017): A 100-Year Review: Sensory analysis of milk. J Dairy Sci, 100, 9966–9986.
- Shimamura T, Uke H (2012): Maillard Reaction in Milk. In: Walter L. Hurley (Ed), Effect of Heat Treatment, Milk Protein. IntechOpen.
- Sulieman AME, Ali AMR, Razig AAK (2012): Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese. Int J Food Sci Nutr Eng, 2, 21–26.
Öz
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.
Anahtar Kelimeler
Buffalo milk Cow milk Mozzarella cheese Organoleptic Rheological
Kaynakça
- Abegaõ LMG, Pagani AAC, Zílio SC, et al (2016): Measuring milk fat content by random laser emission. Sci Rep, 6, 35119.
- Ah J, Tagalpallewar GP (2017): Functional properties of Mozzarella cheese for its end use application. J Food Sci Technol, 54, 3766–3778.
- Al-Amiri HA, Al-Otaibi JA, Al-Foudari MY, et al (2009): The nutritive value of selected commonly consumed Kuwaiti dishes. Int J Food Sci Nutr, 60, 668–676.
- Anonymous (1981): The Water Buffalo: New prospect for underutilized animal. National Academy Press, Washington, D.C.
- AOAC (2000): Official methods of analysis of AOAC International. 17th ed. AOAC International, Gaithersburg.
- Bertola NC, Califano AN, Bevilacqua AE, et al (1996): Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese. J Dairy Sci, 79, 185–190.
- Bezie A, Regasa H (2019): The Role of Starter Culture and Enzymes/ Rennet for Fermented Dairy Products Manufacture-A Review. Nutr Food Sci, 9, 21–27.
- Bhattarai RR, Acharya PP (2010): Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources. J Food Sci Technol Nepal, 6, 94–101.
- BSI (1990): Methods for chemical analysis of liquid milk and cream. Determination of the nitrogen content of liquid milk. Part 5.2, Routine method. British Standards Institution, London.
- Cais-Sokolińska D, Pikul J (2009): Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese. Czech J Food Sci, 27, 301–308.
- Clark S, Costello M (2009): Dairy products evaluation competitions. In: The Sensory Evaluation of Dairy Products Springer US. 43–71.
- Dave RI, Sharma P, Muthukumarappan K (2003): Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese. J Food Sci, 68, 1404–1410.
- El-Gawad MAMA, Nawal SA (2011): Cheese Yield as Affected by some Parameters. Acta Sci Pol Technol Aliment, 10, 131–153.
- El Owni OAO, Osman SE (2009): Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing. Pak J Nutr, 8, 684–687.
- Ibrahim AA (2003): Effect of Processing and Storage Condition on the Chemical Composition and Microbial Quality of White Soft Cheese. University of Khartoum, Sudan.
- Jeewanthi RKC, Lee NK, Mok BR, et al (2016): Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations. J Food Sci Technol, 53, 3566–3573.
- Li R, Yu K, Li C (2018): Dietary factors and risk of gout and hyperuricemia: A meta-analysis and systematic review. Asia Pac J Clin Nutr, 27, 1344–1356.
- Mijan M, Haque M, Habib M, et al (2010): Evaluation of quality of mozzarella cheese. Bangladesh Vet, 27, 36–42.
- Perna A, Simonetti A, Intaglietta I, et al (2014): Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis. J Dairy Sci, 97, 1909–1917.
- Sahai D (1996): Buffalo Milk Chemistry and Processing Technology. Karnal Shalini International (SI) Publications, India.
- Sameen A, Anjum FM, Huma N, et al (2008): Impact of Fat Levels in Milk on the Composition , Sensory Attributes and Functionality of Buffalo Mozzarella Cheese. Pak J Agric Sci, 45, 463–469.
- Schiano AN, Harwood WS, Drake MA (2017): A 100-Year Review: Sensory analysis of milk. J Dairy Sci, 100, 9966–9986.
- Shimamura T, Uke H (2012): Maillard Reaction in Milk. In: Walter L. Hurley (Ed), Effect of Heat Treatment, Milk Protein. IntechOpen.
- Sulieman AME, Ali AMR, Razig AAK (2012): Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese. Int J Food Sci Nutr Eng, 2, 21–26.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Ocak 2022 |
| Yayımlandığı Sayı | Yıl 2022Cilt: 69 Sayı: 1 |
