The effect of cow’s milk acidification with different acidulates starter acidification; GDL acidification (glucono D-lactone), and acidification with citric acid on the yield, composition and rheological properties of Mozzarella cheese was determined. Cheese was made from cow’s milk using yoghurt starter (control) treatment T1 GD treatment T2 and citric acid treatment T3. The resultant cheese was determined for chemical rheological, and organoleptic properties when fresh and during a storage period at -18°C for 30 days. GDL cheese had higher acidity, TS, fat and TN values than the other treatments. Acidification of milk with GDL decreased the yield, DM, fat/DM, TN, ash/DM, salt/DM, calcium and oiling off values of resultant cheese while increasing WSN, TVFA and meltability values of the cheese. Treatment T2 (GDL) gained the highest scores points for all types of milk treatments.
Articles presented in The first international conference of Faculty of Agriculture Tanta University 6-7 March 2024 entitled: Agriculture and achieving food security in light of SDS 2030.
Elgaml, N., Bakr, A., EL- Hawary, M., & Abo gamihe, M. (2024). Quality Characteristics of Mozzarella Cheese from Cow’s Milk Using Different Acidulates. Journal of Sustainable Agricultural and Environmental Sciences, 3(3), 92-100.
MLA
Nabeel Elgaml; Ashraf Bakr; Mohamed EL- Hawary; Mohamed Abo gamihe. "Quality Characteristics of Mozzarella Cheese from Cow’s Milk Using Different Acidulates", Journal of Sustainable Agricultural and Environmental Sciences, 3, 3, 2024, 92-100.
HARVARD
Elgaml, N., Bakr, A., EL- Hawary, M., Abo gamihe, M. (2024). 'Quality Characteristics of Mozzarella Cheese from Cow’s Milk Using Different Acidulates', Journal of Sustainable Agricultural and Environmental Sciences, 3(3), pp. 92-100.
VANCOUVER
Elgaml, N., Bakr, A., EL- Hawary, M., Abo gamihe, M. Quality Characteristics of Mozzarella Cheese from Cow’s Milk Using Different Acidulates. Journal of Sustainable Agricultural and Environmental Sciences, 2024; 3(3): 92-100.
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