Development and Quality Evaluation of Mozzarella Cheese from a Goat and Cow Milk Blend Enriched with Sweet Potato (Ipomoea batatas)

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.