Process standardization for manufacture of Mozzarella cheese from pre-concentrated buffalo milk

Sharma, A.M.; Upadhyay, K.G.; Jana, A.H.

Indian Journal of Dairy Science 47(5): 413-419

1994


ISSN/ISBN: 0019-5146
Accession: 002467243

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Abstract
The following variables were investigated in order to standardize a process for manufacture of Mozzarella cheese from thermally-concentrated buffalo milk: pre-treatment of milk; starter culture; level of starter inoculum; level of Fromase coagulant; cooking temperature of curd; and plasticizing conditions. The standardized procedure developed involves using concentrated milk with 32% TS and casein:fat ratio of 0.7:1, and 2.5% Streptococcus salivarius var. thermophilus MDZ starter, and coagulating at 37 degrees C with 1.75 g rennet/100 kg concentrated milk, cooking at 42 degrees C, draining at 0.75% lactic acidity and plasticizing the curd with moulding water at 100 degrees C for 1 min. Homogenization of the concentrated milk gave a higher cheese yield but impaired stretchability of the curd.