Process Optimization, Microbiological and Sensory Quality Evaluation of Mozzarella Cheese from Different Milk Types for its End Use Application

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.