Evaluation of Chemical Composition and Yield of Mozzarella Cheese Using Two Different Methods of Processing

Abstract

Two Mozzarella cheese making methods, Kosikowski (1982) and the modified method practiced by Khartoum Dairy Products Company (KDPC) were evaluated for their efficiencies in term of chemical composition and yield. In a comparison study; using fresh whole cow's milk; two experiments were conducted. In experiment one the cheese was manufactured according to the method described by Kosikowski (1982). While in experiment two the modified method practiced in Khartoum Dairy Product Company (KDPC) Ltd. was used. In Kosikowski (1982) method, pasteurized milk was used. Starter culture (0.5%) was added and renneting at 32.2°C, cooling and whey drainage overnight; were practiced in this method. In the modified method, raw milk was used. Starter culture (1%) and rennet were added at 38.5°C. The results showed that, fresh Mozzarella cheese; using Kosikowski (1982) method had the following means composition, fat 27.25%±0.82; protein 20.06%±0.65; total solids 51.42% ±1.32; moisture 48.59% ± 1.32; titratable acidity 066% ± 0.02; ash 2.25±0.07%; lactose 1.59±1.35% and yield 13.2%. However, the mean compositions in modified method were: fat 25.71%±2.30; protein 23.33%2.1; total solids 54.52%±2.84; moisture 45.48%±2.85; titratable acidity 0.58%0.09; ash 2.38%±0.41; lactose 2.64% ±0.73 and yield 11.65%. Cheese batches in experiment two showed a decrease in fat, protein and ash content after storage for seven days at -18^oC and 4^oC.