Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 12, Issue 3 - Serial Number 39, July and August 2016, Pages 371-381   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v12i3.57525

Authors

Hossein Jooyandeh^{* 1}; Majid Nooshkam²; Amir Bahador Davari³

¹Khuzestan Agricultural Sciences and Natural Resources University

²Ferdowsi University of Mashhad

³B.Sc. Student at Ramin

Abstract

The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recovery than DA cheese. DA cheese showed higher springiness, cohesiveness, and hardness than CM and SC cheeses, due to denser and elastic protein network, whereas meltability and adhesiveness of DA cheese was lower than CM and SC samples. SC cheese had significantly higher b-value than DA sample. The sensory evaluation revealed that the SC cheese had higher sensory quality than other cheeses in fresh state and during 45 days of storage. In general, sensory scores of all mozzarella cheeses were acceptable up to 15th day of storage and thereafter decreased progressively till the end of storage period.

Keywords

Different manufacturing methods; Mozzarella cheese; Physicochemical; Textural properties; Sensory attribute

References