Effects of Adjusting pH Using Sodium Bicarbonate on Properties of Whey Produced from Goat Milk Mozzarella Cheese Process
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Abstract
The process of making mozzarella cheese from 10-kilogram raw goat milk yielded 8.26 percent of cheese, 90.41 percent of acid whey and 0.97 percent of process losses. This process resulted in large amounts of sour taste whey (pH of 4.4 - 4.6), which could not be consumed. This study aimed to make use of by-product whey by adjusting the pH level with sodium bicarbonate to 4.8, 5.0, 5.2, 5.4 and 5.6. A completely randomized design (CRD) was used. The results showed that the fat amount in sodium bicarbonate-adjusted treatments was significantly higher than the control treatment (P < 0.05). However, there was no significant difference found in the amount of protein, lactose and solids (P > 0.05) in each treatment. Sensory evaluation using 9-point hedonic scale by 10 trained panelists for the comparison of control and sodium bicarbonate-adjusted treatments was conducted. The sensory score revealed that there was no significant difference in appearance (color) and texture (consistency) (P > 0.05). On the other hand, the texture (mouthfeel), flavor and overall acceptance score were statistically different and the highest sensory score was rated in the sodium bicarbonate-adjusted treatment at pH level of 5.6 (P < 0.05).
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