Abdel-Kader,, Y., lsmail,, M. (2006). EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.. Journal of Food and Dairy Sciences, 31(4), 2193-2203. doi: 10.21608/jfds.2006.236453
Y. l. Abdel-Kader,; M. M. lsmail,. "EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.". Journal of Food and Dairy Sciences, 31, 4, 2006, 2193-2203. doi: 10.21608/jfds.2006.236453
Abdel-Kader,, Y., lsmail,, M. (2006). 'EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.', Journal of Food and Dairy Sciences, 31(4), pp. 2193-2203. doi: 10.21608/jfds.2006.236453
Abdel-Kader,, Y., lsmail,, M. EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.. Journal of Food and Dairy Sciences, 2006; 31(4): 2193-2203. doi: 10.21608/jfds.2006.236453
EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.
Dairy Technology Department. Animal Production Research Institute, Agriculture Research Center. Giza. Egypt.
Abstract
Mozzarella cheese was made from mixtures of buffaloel’is and cow’ 5 milk (1 1).
buffaloell and goatDs milk (1:1) or cowllls and goatDs milk (1‘1) using only 0 5%
yoghurt starter. 0.?5% GDL or admixture of 0.25% yoghurt starter + 0.37% GDL.
Resultant cheese were examined for chemical. rheological and organoleptic
properties when fresh and during storage period at 48°C for 60 days. Results showed
that adding GDL to cheese milk increased acidity. TS and fat contents of cheese
whey. Addition of 0.?5% GDL to cheese milk decreased the yield. TS. fat, TN. ash.
salt, calcium and oiling off values of resultant cheese while increased WSN.TVFA and
meltability values of the cheese.
Mozzarella cheese made from buffaloelZ's milk mixed with cowiis or goat.“ 5 milk
had higher yield, TS. lat. calcium and also oiling off values, on the other hand,
lowered acidity. ash, salt, WSN. TVFA and meltabllity values than that made from
cos and goatDs milk mixture. Sensory evaluation showed that Mozzarella cheese
made using a mixture of 0.25% yoghurt starter + 0.3?% GDL gained the highest
scores points for all types of mixed milk treatments.
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