Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese
A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus thermophilus, acetic acid (AA) and citric acid...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2022-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4689 |
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| author | Nayana Kumari Narayana Oshada Gihan Palliyaguru |
| author_facet | Nayana Kumari Narayana Oshada Gihan Palliyaguru |
| author_sort | Nayana Kumari Narayana |
| collection | DOAJ |
| description | A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus thermophilus, acetic acid (AA) and citric acid (CA)} of cheese milk on properties of Mozzarella cheese. Cheese made using BM and acidified with SC served as the control. Main effects of milk source and method of acidification of cheese milk showed a significant effect on yield of cheese whereas interaction effect was not observed. A significant interaction effect between milk source and method of acidification of cheese milk was observed for fat and protein percentages, meltability, b* value and sensory properties of resultant cheese. Fat and protein content was significantly higher in cheese made from BM acidified using AA and in control, respectively. Meltability was superior in Mozzarella cheese manufactured from CM acidified using CA compared to the control. Sensorily, Mozzarella cheese manufactured from mixed milk (CM: BM 1:1 ratio) acidified using CA obtained the highest mean score for all the sensory attributes and was significantly superior compared to the control. Therefore, the milk source and the method of acidification of cheese milk are closely linked to the yield and the quality characteristics of Mozzarella cheese and hence, careful selection of raw materials and manipulation of processing conditions are required to get an optimum quality end product. |
| format | Article |
| id | doaj-art-67526a1e5a3c4a41bec92d13ebb94621 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-08-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-67526a1e5a3c4a41bec92d13ebb946212025-08-20T03:33:45ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-08-011081603161010.24925/turjaf.v10i8.1603-1610.46892579Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella CheeseNayana Kumari Narayana0Oshada Gihan Palliyaguru1Department of Animal Science, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, 81100Department of Animal Science, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, 81100A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus thermophilus, acetic acid (AA) and citric acid (CA)} of cheese milk on properties of Mozzarella cheese. Cheese made using BM and acidified with SC served as the control. Main effects of milk source and method of acidification of cheese milk showed a significant effect on yield of cheese whereas interaction effect was not observed. A significant interaction effect between milk source and method of acidification of cheese milk was observed for fat and protein percentages, meltability, b* value and sensory properties of resultant cheese. Fat and protein content was significantly higher in cheese made from BM acidified using AA and in control, respectively. Meltability was superior in Mozzarella cheese manufactured from CM acidified using CA compared to the control. Sensorily, Mozzarella cheese manufactured from mixed milk (CM: BM 1:1 ratio) acidified using CA obtained the highest mean score for all the sensory attributes and was significantly superior compared to the control. Therefore, the milk source and the method of acidification of cheese milk are closely linked to the yield and the quality characteristics of Mozzarella cheese and hence, careful selection of raw materials and manipulation of processing conditions are required to get an optimum quality end product.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4689acidification methodcombined effectmeltabilitymilk sourcemozzarella |
| spellingShingle | Nayana Kumari Narayana Oshada Gihan Palliyaguru Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese Turkish Journal of Agriculture: Food Science and Technology acidification method combined effect meltability milk source mozzarella |
| title | Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese |
| title_full | Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese |
| title_fullStr | Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese |
| title_full_unstemmed | Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese |
| title_short | Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese |
| title_sort | combined effect of milk source and acidification method of cheese milk on properties of mozzarella cheese |
| topic | acidification method combined effect meltability milk source mozzarella |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4689 |
| work_keys_str_mv | AT nayanakumarinarayana combinedeffectofmilksourceandacidificationmethodofcheesemilkonpropertiesofmozzarellacheese AT oshadagihanpalliyaguru combinedeffectofmilksourceandacidificationmethodofcheesemilkonpropertiesofmozzarellacheese |