Abstract:
Mozzarella is a soft, white, un-ripened cheese belonging to the Pasta
filata family, widelyvalued in pizza production. Various types of
mozzarella are produced from buffalo, cow,and goat milk. It is derived
from the drainage of liquid following the coagulation of milk.In this
study, the coagulation process was enhanced by calcium chloride
(0.03% w/w).Skim milk powder was added at 3% (w/w) to improve
texture and consistency.Rennet (0.003% w/w) and starter culture
(0.031% w/v) were added as other ingredients.The curd was skillfully
stretched in hot water to develop a smooth, elastic texture
ofMozzarella cheese. Cow milk and goat milk were mixed 6:4 in ratio.
The present studywas focused on process optimization of premium
cow milk mozzarella cheese (CMMC),goat milk mozzarella cheese
(GMMC) and mixed milk mozzarella cheese (MMMC), andcheck the
yield, microbial quality, and physicochemical properties. Meanwhile,
the studyaimed to identify the most suitable milk or combination type
for subsequent productdevelopment. The cheeses were subjected to
analysis throughout storage temperature of4 °C and intervals of 07
days. MMMC exhibited the highest overall acceptance sensoryscore.
MMMC (11.5%) and CMMC (13.5%) were demonstrated the highest
yield thanGMMC (10.4%). Fat level decreased with increasing storage
days, with a significantdifference (p<0.05). Moisture content of
MMMC (44.77%) was significantly lower fromCMMC (46.75%) and
GMMC (44.77%). Coliform count of MMMC was significantly
(p<0.05) lower than CMMC and GMMC. Mozzarella cheese
preparation from goat milkis not recommended. Meanwhile,
combining goat milk results in a high nutritional valueand health
benefits. Manufacture of MMMC is highly recommended for
industrial scale.Meanwhile, skim milk powder improves consistency
and reduces fat. This studyaddresses increasing the cow milk
proportion in MMMC led to denser curd and lowermoisture content
compared to pure GMMC and CMMC, as notable encouragement
indairy industries.
