Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese

Document Type : Research Article-en

Authors

Hossein Jooyandeh 1
Majid Nooshkam 2
Amir Bahador Davari 3

1 Khuzestan Agricultural Sciences and Natural Resources University

2 Ferdowsi University of Mashhad

3 B.Sc. Student at Ramin

https://doi.org/10.22067/ifstrj.v12i3.57525
Abstract
The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recovery than DA cheese. DA cheese showed higher springiness, cohesiveness, and hardness than CM and SC cheeses, due to denser and elastic protein network, whereas meltability and adhesiveness of DA cheese was lower than CM and SC samples. SC cheese had significantly higher b-value than DA sample. The sensory evaluation revealed that the SC cheese had higher sensory quality than other cheeses in fresh state and during 45 days of storage. In general, sensory scores of all mozzarella cheeses were acceptable up to 15th day of storage and thereafter decreased progressively till the end of storage period.

Keywords

Different manufacturing methods
Mozzarella cheese
Physicochemical
Textural properties
Sensory attribute
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Iranian Food Science and Technology Research Journal
Volume 12, Issue 3 - Serial Number 39
July and August 2016
Pages 371-381

  • Receive Date 15 July 2016
  • Revise Date 31 October 2016
  • Accept Date 26 November 2016
  • First Publish Date 26 November 2016

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