Effect of Fat and Storage Period on Mozzeralla Cheese Quality: Fat Content and Storage Period in Mozzarella Cheese - Softcover

Mahmmoud, Amal

Softcover

ISBN 10: 3659104949 ISBN 13: 9783659104947

Publisher: LAP LAMBERT Academic Publishing, 2012

Synopsis

The effect of fat content and storage period on quality of Mozzarella cheese was investigated. Four Mozzarella cheese samples were prepared from cow milk, standardized at four different fat levels for 30 days. Stored cheese was examined every 10 days for changes in the physicochemical, biochemical and organoleptic attributes. The moisture content of Mozzarella cheese decreased while the fat, protein and ash contents increased as storage progressed. The pH of Mozzarella cheese decreased while the titratable acidity (TA) increased,by level of fat and storage period.The Biochemical attributes revealed an increase in the total volatile fatty acids (TVFA), soluble nitrogen (SN),and formol ripening index (FRI). cholesterol level of cheese is increased with level of fat content as well as storage period .The Organoleplic quality of cheese revealed improvement in texture, appearance, flavour and overall quality. The best storage period was twenty days.

About this title

About the Author

Uz. Amal has been awarded a MSc of Food Science and Technology in 2011. She has been teaching in Ahfad University (Centre of Science and Technology - School of Health Sciences). She is responsible for the Practical of Food (Analysis, Chemistry,Acceptability and Sensory Evaluation, Analytical Chemistry).She is supervirsing researches in this field.

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2012
• Language: English
• ISBN 10: 3659104949
• ISBN 13: 9783659104947
• Binding: Paperback
• Number of pages: 120