Issue 11 (2) 2012 pp. 121-135
Mona A.M. Abd El-Gawad1, Nawal S. Ahmed1, M.M. El-Abd2, S. Abd El-Rafee3
2Dairy Science Department, Cairo University in GizaEgypt
3Dairy Technology Department, Animal Production Research Institute, GizaNadi El-Seid St., Dokki, Giza, Egypt
Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk
Background. The name pasta fi lata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the fi nished cheese its characteristic fi brous structure and melting properties. Mozzarella cheese made from standardized homogenized and non-homogenized buffalo milk with 3 and 1.5%fat. The effect of homogenization on rheological, microstructure and sensory evaluation was carried out.
Material and methods. Fresh raw buffalo milk and starter cultures of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used. The coagulants were calf rennet powder (HA-LA). Standardized buffalo milk was homogenized at 25 kg/cm2 pressure after heating to 60°C using homogenizer. Milk and cheese were analysed. Microstructure of the cheese samples was investigated either with an application of transmission or scanning electron microscope. Statistical analyses were applied on the obtained data.
Results. Soluble nitrogen total volatile free fatty acids, soluble tyrosine and tryptophan increased with using homogenized milk and also, increased with relatively decrease in case of homogenized Mozzarella cheese. Meltability of Mozzarella cheese increased with increasing the fat content and storage period and decrease with homogenization. Mozzarella cheese fi rmness increased with homogenization and also, increased with progressing of storage period. Flavour score, appearance and total score of Mozzarella cheese increased with homogenization and storage period progress, while body and texture score decreased with homogenization
and increased with storage period progress. Microstructure of Mozzarella cheese showed the low fat cheese tends to be harder, more crumbly and less smooth than normal. Curd granule junctions were prominent in non-homogenized milk cheese.
Conclusion. Homogenization of milk cheese caused changes in the microstructure of the Mozzarella cheese.
Microstructure studies of cheese revealed that cheese made from homogenized milk is smoother and has
a fi ner texture than non-homogenized but is also, fi rmer and more elastic.
|MLA||El-Gawad, Mona A.M. Abd, et al. "Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk." Acta Sci.Pol. Technol. Aliment. 11.2 (2012): 121-135.|
|APA||Abd El-Gawad M.A.M., Ahmed N.S., El-Abd M.M., Abd El-Rafee S., (2012). Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk. Acta Sci.Pol. Technol. Aliment. 11 (2), 121-135|
|ISO 690||EL-GAWAD, Mona A.M. Abd, et al. Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk. Acta Sci.Pol. Technol. Aliment., 2012, 11.2: 121-135.|