Effect of Fat and Storage Period on Mozzeralla Cheese Quality - Fat Content and Storage Period in Mozzarella Cheese
by Mahmmoud, Amal
VAT included - FREE Shipping
Do you like this product? Spread the word!
£39.99 incl. VAT
Only 1 items available Only 1 items available
The effect of fat content and storage period on quality of Mozzarella cheese was investigated. Four Mozzarella cheese samples were prepared from cow milk, standardized at four different fat levels for 30 days. Stored cheese was examined every 10 days for changes in the physicochemical, biochemical and organoleptic attributes. The moisture content of Mozzarella cheese decreased while the fat, protein and ash contents increased as storage progressed. The pH of Mozzarella cheese decreased while the titratable acidity (TA) increased,by level of fat and storage period.The Biochemical attributes revealed an increase in the total volatile fatty acids (TVFA), soluble nitrogen (SN),and formol ripening index (FRI). cholesterol level of cheese is increased with level of fat content as well as storage period .The Organoleplic quality of cheese revealed improvement in texture, appearance, flavour and overall quality. The best storage period was twenty days.
Uz. Amal has been awarded a MSc of Food Science and Technology in 2011. She has been teaching in Ahfad University (Centre of Science and Technology - School of Health Sciences). She is responsible for the Practical of Food (Analysis, Chemistry,Acceptability and Sensory Evaluation, Analytical Chemistry).She is supervirsing researches in this field.
Number of Pages:
LAP Lambert Academic Publishing
05 June 2012
0.22 x 0.15 x 0.007 m; 0.227 kg