Compositional and rheological properties of mozzarella cheese prepared from buffalo milk

Pakistan Journal of Nutrition

Volumn 13, Issue 9, 2014, Pages 533-536

  Mari, G M ^a   Khaskheli, M ^a   Jatoi, A S ^b   Qazi, I H ^b   Sarnina, M ^b   Talpur, A ^a   Majeed, S ^a   Soomro, A H ^a   Rukhsana, L ^b   Samad, A ^a  

^a SINDH AGRICULTURE UNIVERSITY   (Pakistan)

^b Department of Anatomy and Histology Shaheed Benazir Bhutto University of Veterinary Animal Sciences   (Pakistan)

Author keywords

Composition; Mozzarella cheese; Rheology; Sensory attributes

Indexed keywords

NONPROTEIN NITROGEN; YOGHURT;

ARTICLE; BUFFALO; CHEESE; FAT CONTENT; FLOW KINETICS; FOOD ANALYSIS; FOOD COMPOSITION; MILK; MOISTURE; NONHUMAN; NUTRIENT CONTENT; PROTEIN CONTENT;

EID: 84909633878     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2014.533.536     Document Type: Article

References (19)

1. Ahmed, S.I., F. Gaucher, E. Rousseau, Baucher, M. Piot, J.F. Grongnet and F. Gaucheron, 2008. Effects of acidification on physic-chemical characteristics of buffalo milk, a comparison with Cow's milk. J. Food Chem., 106: 11-17.
2. AOAC, 2000. Dairy products. In: Official Methods of Analysis. Association of Official Analytical Chemists Inc: Gaithersburg, USA.
3. Barbano, D.M., J.J. Yun and P.S. Kindstedt, 1994. Mozzarella cheese making by a stirred curd, no brine procedure. J. Dairy Sci., 77: 2687-2694.
4. Bertola, N.C., A.N. Califano, A.E. Bevilacqua and N.E. Zaritzky, 1996. Effect of freezing conditions on functional properties of low moisture mozzarella cheese. J. Dairy Sci., 79: 185-190.
5. Dave, R.I., P. Sharma and K. Muthukumarappan, 2003. Effects of starter culture and coagulating enzymes on viscoelastic behavior and melt of mozzarella cheese. J. Food Sci., 68: Nr. 4.
6. Diefes, H.A., S.S.H. Rizvi and J.A. Bartsch, 1993. Rheological behavior of frozen and thawed low moisture part-skim mozzarella cheese. J. Food Sci., 58: 764-769.
7. Dubey, P.C, CL. Suman, M.K. Aanal, S. Rajendra, H.S. Pandy, M.M. Saxena and R.M. Sing, 1998. Some factor affecting the milk chloride, pH and acidity in buffalo milk. Ind. Vet. J., 75: 3.
8. Fife, R.L., D.J. McMahon and C.J. Oberg, 1996. Functionality of low fat mozzarella cheese. J. Dairy Sci., 79: 1903-1910.
9. IDF, 1993. Determination of the non protein nitrogen content of liquid milk and cheese. In: International Dairy Federation, Brussel (Belgium).
10. Johanson, 1999. Cheese chemistry. In: Fundamentals of dairy chemistry. Wong (Ed). Aspen Pubishers, Inc. Gaithersburg, Maryland, pp: 635-649.
11. Kanwal, R., T. Ahmed and B. Mirza, 2004. Comparative analysis of quality of milk collected from buffalo, cow, goat and sheep of Rawalpindi/Islamabad region in Pakistan. Asian. J. Plant. Sci., 3: 300-305.
12. Muthukumarappan, K., Y. C. Wang and S. 2Gunasekaran, 1999. Short communication: modified schreiber test for evaluation of mozzarella cheese meltability. J. Dairy Sci., 82: 1068-1071.
13. Matzdorf, B., S.L Cuppett, L.J. Keeler and R.W. Hutkins, 1994. Browning of temperature of mozzarella cheese during high pizza baking. J. Dairy Sci., 77: 2850-2853.
14. Nelson, J.A. and G.M. Trout, 1981. Judging and grading cheese. Judging dairy products, 4th Edn., AVI Publishing company Inc. Westport, Connecticut, pp: 174-254.
15. Pilcher, S.W. and P.S. Kindstedt, 1990. Survey of mozzarella cheese quality at restaurant. J. Dairy Sci., 73: 1644-1647.
16. Rowney, M., P. Roupas, M.W. Hickey and D.W. Everett, 1999. Factors affecting the functionality of mozzarella cheese. Aust. J. Dairy Technol. 54: 94102.
17. Reparet, J.M. and Y. Noel, 2003. Relation between a temperature-Sweep Dynamic Shear Test and functional properties of cheese. Lait, 83: 321-333.
18. Sameen, A.A., F. Muhammad, N. Huma and H. Nawaz, 2008. Quality evaluation of mozzarella cheese from different milk sources. Pak. J. Nutr., 7: 753-756.
19. Smit, G., B.A. Smit and J.M. Engles, 2005. Flavour formation by lactic acid bacteria and Biochemical flavor profiling of cheese products. F.E.M.S. Microbiol. Rey., 29: 591-610.