Abstract:
Rising consumer demand for healthier, nutrient-dense dairy products
has intensified interest indeveloping low-fat, functional cheeses
enriched with plant proteins. Traditionally, mozzarellacheese is
primarily produced from buffalo’ milk, which is high in fat. But
compared to othercheese, mozzarella has less fat. However, there is
interest in replacing a milk content with plant-based ingredients,
representing a key research gap addressed in this study. The objective
of thestudy was to develop low-fat, antioxidant-rich mozzarella cheese
by blending skimmed cow andgoat milk with sweet potato (Ipomoea
batatas). Mozzarella cheese was produced from mixedskimmed milk
in the ratio of cow milk: goat milk (6:4) (v/v). Sweet potato (Ipomoea
batatas) syrup was incorporated at four levels: 0, 5, 10, and 15% (v/w).
The cheese was evaluated forproximate, sensory, physicochemical,
microbial, and antioxidant properties during storage at4°C for 0, 10,
20, and 30 days. Results were analyzed using SAS (Tukey’s test)
(P<0.05).Incorporation of sweet potato syrup significantly enhanced
physicochemical and sensoryproperties, with 5% syrup yielding the
highest sensory acceptance. Antioxidant contentincreased with higher
syrup levels but declined during storage, likely due to the degradation
ofantioxidant compounds over time. Microbial counts (TPC) increased
during storage butremained within safe limits under refrigeration.
Moisture content decreased, leading toincreased fat content. Titratable
acidity of the cheese samples increased, accompanied by
acorresponding decrease in pH, likely due to the fermentation of
residual lactose. Furtherinvestigations, including assessments of stretchability and meltability, are recommended todetermine the
suitability of the product for use as pizza toppings. This innovative
mozzarellacheese offers a healthier, functional alternative with
enhanced nutritional properties.
