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Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

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Abstract

The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p < 0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p < 0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.

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  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India

    Karuna Seth & Usha Bajwa

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  1. Karuna Seth
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  2. Usha Bajwa
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Correspondence to Usha Bajwa.

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Seth, K., Bajwa, U. Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese. J Food Sci Technol 52, 1561–1569 (2015). https://doi.org/10.1007/s13197-013-1176-7

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  • DOI: https://doi.org/10.1007/s13197-013-1176-7

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