Effect Of Mozzarella Cheese Age On It's Meltability And Chemical Composition
Effect Of Mozzarella Cheese Age On It's Meltability And Chemical Composition
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Date
2015-04-05
Authors
Ahmed, Alla El-din Ahmed Ali
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Abstract
Four ages of mozzarella cheese of 1, 15, 30 and 60 days old were
made. The mozzarella cheese meltability and chemical composition were
evaluated for locally made and commercial imported mozzarella (Puck
cheese from Denmark).
Modified Schreiber test was used to determine the meltability of
samples of cheese at four different oven temperatures (60, 70, 100 and
232oC). The meltability of different mozzarella cheese samples were
determined based on the melt spread distance.
The results obtained show that the meltability of all ages of locally
produced mozzarella cheese has significant superior quality compared to
imported mozzarella cheese. The local produced cheese (1, 15, 30 and 60
days old) have mean meltability of 8.09, 8.155, 8.1 and 7.955, while the
imported cheese has mean meltability of 5.7%. Also the result show the
meltability of locally produced mozzarella cheese does not affected by
their ages i.e. the mean meltability of them does not differ significantly.
The result also shows that all ages of the locally produced
mozzarella cheese has higher means of moisture, fat and acidity, but also
has lower mean of total solids, protein, pH and ash than imported
mozzarella cheese. Both local produced mozzarella cheese and imported
cheese does not differ significantly in salt content.
Also the result shows that as the age of locally produced mozzarella
cheese increased there were no significant differences in the means of total
solids, moisture, fat, salt and ash, while the protein acidity and pH differ
significantly.