Cholesterol Content of Mozzarella Cheese During Storage as Affected by Level of Milk Fat

Abstract

Four Mozzarella cheese samples were prepared from cow's milk, standardized at four different fat levels (0, 3, 5 and 7% respectively) and stored at 4^oC for 30 days. Stored cheese was examined at 0, 10, 20 and 30 days intervals. The total solids of cheese increased significantly (p<0.05) due to the loss of moisture content. The increase was 58.12% when 7% fat milk used compared to 57.75, 51.24 and 48.78%, for 5, 3 and 0% cheese, respectively. Fat, protein content showed increasing trend as the storage period progressed. The pH value decreased significantly (p<0.05) in sample with 7% fat milk than those with 5%, 3% and 0% fat milk. The Total Volatile Fatty Acids (TVFA) increased during storage period. Cholesterol level of Mozzarella cheese increased significantly (p<0.05) with storage period. The cholesterol content of samples 7% fat milk at the end of storage period (106 mg/100 g) was significantly higher than respective values of 5% (87.51 mg/100 g), 3% (61.72 mg/100 g) and 0% fat milk (17.10 mg/100). 5% fat milk was significantly (p<0.05) the best in appearance, texture, flavour and overall acceptability compared to the other cheese product.