Effect of milk preacidification on physiochemical properties of low fat Mozzarella cheese
| Autor: | Mei-Chang Peng, 彭美常 |
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| Rok vydání: | 2007 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 95 Mozzarella cheese is one kind of pasta-filata cheeses originated from Italy and primarily used as an ingredient by the food service industry, especially for pizza production. Therefore, its physiochemical properties are usually paid attention to. In recent years, due to the healthy eating goals of consumers, there has been an interest in developing the low fat Mozzarella cheese. The defects of Mozzarella cheese quality such as increasing hardness and decreasing meltability will occur due to fat reduction. In this study, milk with 1%, 2%, 3% and 3.8% fat was preacidified to pH 6.0 with citric acid and used to manufacture Mozzarella cheese. The composition and physiochemical properties of cheeses made with milk preacidification and nopreacidification were determined and compared during aging period. As the fat content of the milk decreased, moisture and protein content of cheeses increased, and the yield decreased. Preacidification decreased moisture and yield of cheese, and increased protein content. Preacidification also increased the extent of proteolysis, decreased hardness, and improved water holding capacity and meltability. Cheese made with 1% milk had lowest free oil formation. Between treatments of 1% and 2% milk, the cheese made with 2% milk and preacidification had the softest texture, best water holding capacity and meltability, and the overall acceptability in sensory evaluation was not different from market Mozzarella cheese (P>0.05). Fat contents of cheeses make with 1% nopreacidification, 1% preacidification, 2% nopreacidification, and 2% preacidification milk were 10.2, 10.7, 15.9, and 16.6% respectively, and similar with the fat standard of reduced fat Mozzarella cheese. Therefore, Mozzarella cheese made with 2% milk and preacidification can achieve the fat reduction goal without decreasing cheese quality. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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