Utilization of Goat Milk for Preparation of Mozzarella Cheese
By: Phola Konyak W.
Contributor(s): Mukundan M (Guide).
Material type:
BookPublisher: Mannuthy Department of Dairy Science, College of Veterinary and Animal Sciences 1995DDC classification: 637 Online resources: Click here to access online Dissertation note: MVSc Abstract: A study was carried out to assess the suitability of goat milk for the manufacture of Mozzarella cheese and to compare with that of cow milk. Cow and goat milks were subjected to chemical analysis prior to manufacture of cheese. The milks used were standardized to 4 per cent fat.
Cow milk, goat milk and combination of cow and goat milk 1:1 ratio were pasteurised at 720C for 16 seconds and control, experimental I and II Mozzarella cheese samples were prepared respectively. A total of 6 replications were carried out.
The prepared cheese samples were subjected to chemical analysis. The yield, moisture content, fat, protein and total solids content were statistically analysed. Analysis of variance showed significant difference (P < 0.01) between the samples.
The stretchability and organoleptic quality of experimental I Mozzarella cheese prepared from goat milk was lower, but experimental II Mozzarella cheese prepared from the mixture of cow and goat milk was comparable to control prepared from cow milk.
Mozzarella cheese whey was utilized for preparation of carbonated and non carbonated whey drinks using pineapple and lemon flavours. Carbonated whey drinks stored at room temperature (290 C) and non carbonated stored at 5 + 10 C for 3 days were of good quality. Total bacterial counts of whey drinks during storage at 24 hours intervals were recorded.
The present study revealed that mozzararella cheese prepared from combination of cow and goat milk is 1:1 ratio was comparable to control Mozzarella cheese prepared from cow milk. Goat milk Mozzarella cheese eventhough comes within the acceptable level was of low quality as compared to control samples. However, goat milk can be utilized for manufacture of Mozzarella cheese.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 637 PHO/UT (Browse shelf) | Available | 170803 |
MVSc
A study was carried out to assess the suitability of goat milk for the manufacture of Mozzarella cheese and to compare with that of cow milk. Cow and goat milks were subjected to chemical analysis prior to manufacture of cheese. The milks used were standardized to 4 per cent fat.
Cow milk, goat milk and combination of cow and goat milk 1:1 ratio were pasteurised at 720C for 16 seconds and control, experimental I and II Mozzarella cheese samples were prepared respectively. A total of 6 replications were carried out.
The prepared cheese samples were subjected to chemical analysis. The yield, moisture content, fat, protein and total solids content were statistically analysed. Analysis of variance showed significant difference (P < 0.01) between the samples.
The stretchability and organoleptic quality of experimental I Mozzarella cheese prepared from goat milk was lower, but experimental II Mozzarella cheese prepared from the mixture of cow and goat milk was comparable to control prepared from cow milk.
Mozzarella cheese whey was utilized for preparation of carbonated and non carbonated whey drinks using pineapple and lemon flavours. Carbonated whey drinks stored at room temperature (290 C) and non carbonated stored at 5 + 10 C for 3 days were of good quality. Total bacterial counts of whey drinks during storage at 24 hours intervals were recorded.
The present study revealed that mozzararella cheese prepared from combination of cow and goat milk is 1:1 ratio was comparable to control Mozzarella cheese prepared from cow milk. Goat milk Mozzarella cheese eventhough comes within the acceptable level was of low quality as compared to control samples. However, goat milk can be utilized for manufacture of Mozzarella cheese.
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