Food & Nutrition
Food & Nutrition
Food & Nutrition
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Arab Journal of <strong>Food</strong> & <strong>Nutrition</strong><br />
87. Effect of Milk Source on Quality of Mozzarella Cheese (2006)<br />
Hamid Mohand Kaci\ Jordan University of Science & Technology<br />
Supervisor: Dr. Reyad Shaker<br />
Mozzarella cheese belongs to the pasta filata or pulled curd category, which<br />
includes other types of cheese like Provplone and Scarmoza. It is a mild white cheese<br />
with a semi-soft and elastic texture. Mozzarella is best used for cooking and is popular<br />
for pizza because of its excellent melting qualities.<br />
The objective of this study was to compare among the compositions and<br />
functional properties of Mozzarella cheese made from unstandardized bovine, ovine<br />
and caprine milks. In addition, standardization of milk at 3% fat content and mixing<br />
equal portions of milks were also investigated. Cheeses were stored at 4 °C and<br />
evaluated at 1, 8, 15, 22, 29, 36, 43, 50 and 56 days of age.<br />
Meltability and stretchability were significantly lower in mozzarella cheese made<br />
from unstandardized caprine milk, compared with unstandardized bovine and ovine<br />
mozzarella. Moreover, mozzarella made from unstandardized bovine and ovine milks<br />
formed a significantly higher amount of free oil throughout storage. The results<br />
indicated that bovine and ovine mozzarella cheeses underwent a greater structural<br />
degradation of casein matrix, than that of caprine cheese during ripening.<br />
Pizza topped with unstandardized caprine mozzarella cheese showed significantly<br />
lower browning than pizza topped with bovine and ovine cheeses, whereas<br />
pizza topped with bovine mozzarella cheese led to more intense brown color than<br />
pizza of ovine cheese. Meltability, stretchability and free oil were significantly higher<br />
in mozzarella made from standardized bovine and ovine milks compared with<br />
mozzarella made from standardized caprine milk. Pizza made from bovine and ovine<br />
mozzarella showed a significantly higher browning potential than caprine cheese.<br />
The results showed no significant differences between mozzarella cheeses made<br />
from mixing equal portions of bovine/ovine and bovine milks. Meltability of<br />
mozzarella made from bovine/caprine and ovine/caprine milks was lower than that of<br />
bovine mozzarella cheese.<br />
Stretchability was significantly lower in mozzarella made from bovine/caprine<br />
and ovine/caprine compared with mozzarella cheese made from bovine milk. In<br />
addition, no significant difference was found in stretchability between mozzarella<br />
cheeses made from bovine/ovine and bovine milks. Free oil was slightly lower in<br />
mozzarella made from bovine/caprine and ovine/caprine milks compared with<br />
mozzarella cheese made from bovine milk, whereas no significant difference was<br />
found between mozzarella cheeses made from bovine/ovine and bovine milks.<br />
Browning was significantly higher in pizza made from bovine/ovine and bovine<br />
mozzarella cheeses compared with mozzarella cheese made from bovine/caprine and<br />
ovine/caprine milks.<br />
108<br />
Volume 11, No. 25, 2011<br />
109
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