Process Development of Mozzarella Farm Cheese from Buffalo Milk
Keywords:
Mozzarella cheese, Buffalo milk, Cheese processing, TextureAbstract
The objective of this research was to improve and develop the process of mozzarella cheese manufacturing from buffalo whole milk. Qualities of buffalo raw milk and manufacturing conditions were studied and included curd cutting time (0-75 min), cooking temperature (43, 45 or 47°C) and pre-stretched curd pH (5.1 and 4.9). The qualities of buffalo farm milk met the buffalo milk standards (TAS 6007-2021). A 10 kg pasteurized milk was inoculated with lactic acid bacteria at 40ºC and 0.1 g rennet was added after achieving 0.1 pH decrease in milk. Inoculation starter culture and rennet enzyme caused the pH to drop and milk coagulum to occur. The pH of cultured milk decreased with increasing hardness of milk curd after renneting. At 60 min after renneting the milk curd was suitable for cutting. Low cooking temperature (43°C) prevented cheese curds to coalesce. On the other hand, cooking the cheese curds at a higher temperature (47°C) promoted hardening of the cheese curds. While cooking temperature at 45°C the cheese curds were soft, agglomerated with good stretchability. Chemical compositions of cheese from pre-stretched curd pH 5.1 or 4.9 was similar. Textural quality in terms of hardness and chewiness of pre-stretched curd pH 5.1 were better than that of pH 4.9. The pre-stretched curd pH 5.1 had a better stretchability quality compared to pH 4.9. Recommended manufacturing conditions for mozzarella farm cheese were 60-min curd cutting time, 45°C cooking temperature and pre-stretched curd pH 5.1, respectively
References
AH, J., & Tagalpallewar, G.P. (2017). Functional properties of mozzarella cheese for its end use application. Journal of Food Science and Technology, 54, 3766–3778.
Aldalur, A., Ong, L., Bustamante, M.Á., Gras, S.L., & Barron, L.J.R. (2019). Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk. Food and Bioproducts Processing, 116, 160-169.
American Public Health Association. (2012). Standard methods for the examination of dairy products (17th ed.). United States: APHA Press.
Andreatta, E., Fernandes, A.M., Santos, M.V., Mussarelli, C., Marques, M.C., & de Oliveira, C.A.F. (2009). Composition, functional properties and sensory characteristics of mozzarella cheese manufactured from different somatic cell counts in milk. Brazilian Archives of Biology and Technology, 52, 1235–1242.
Arora, S., & Khetra, Y. (2017). Chapter 42-Buffalo milk cheese. In L.H. Paul McSweeney, P.F. Fox, P. Cotter, & D.W. Everett (Eds.). Cheese: Chemistry, physics and microbiology (pp.1093-1101). London, United Kingdom: Academic Press.
Choi, J., Horne, D.S., Johnson, M.E., & Lucey, J.A. (2008). Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese. Journal of Dairy Science, 91, 513–522.
Croguennec, T., Jeantet, R., & Gérard, B. (2008). Fondements physicochimiques de la technologie laitière. Paris: Lavoisier. El-Gawad, M.A., & Ahmed, N.S. (2011). Cheese yield as affected by some parameters review. Acta Scientiarum Polonorum Technologia Alimentaria, 10(2), 131-153.
Food and Agriculture Organization of the United Nations. (2022). Gateway to dairy production and products: Milk composition. Retrieved August 9, 2022 from http://fao.org/dairy-production-products/products/milkcomposition/en/
Fox, P.F., Guinee, T.P., Cogan, T.M., & McSweeney, P.L.H. (2017). Fundamental of cheese science. New York: Springer New.
Glantz, M., Devold, T.G., Vegarud, G.E., Lindmark Månsson, H., Stålhammar, H., & Paulsson. M. (2010). Importance of casein micelle size and milk composition for milk gelation. Journal of Dairy Science, 93(4), 1444-1451.
Gonçalves, M.C., & Cardarelli, H.R. (2021). Mozzarella cheese stretching: A minireview. Food Technology and Biotechnology, 59(1), 82–91.
Gulzar, N., Rafiq, S., Nadeem, M., Imran, M., Khalique, A., Sleem, I.M., & Saleem, T. (2019). Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese. Lipids in Health and Disease, 18, 33.
Guinee, T.P., Auty, M.A.E., & Fenelon, M.A. (2000). The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Journal of Dairy Science, 10, 277–288.
Guinee, T.P., Feeney, E.P., Auty, M.A.E., & Fox, P.F. (2002). Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese. Journal of Dairy Science, 85, 1655–1669.
Hicsasmaz, Z., Shippelt, L., & Rizvi, S.S.H. (2004). Evaluation of mozzarella cheese stretchability by the ring-and-ball method. Journal of Dairy Science, 87(7), 1993-1998.
Jana, A.H., & Mandal, P.K. (2011). Manufacturing and quality of mozzarella cheese: A review. International Journal of Dairy Science, 6(4), 199-226.
Johnson, M.E., Chen, C.M., & Jaeggi, J. J. (2001). Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese. Journal of Dairy Science, 84, 1027–1033.
Kapadiya, D.B., Prajapati, D.B., Jain, A.K., Mehta, B.M., Darji, V.B., & Aparnathi, K.D. (2016). Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content. Veterinary World, 9(7), 710–716.
Lucey, J.A., Johnson, M.E., & Horne, D.S. (2003). Invited review: Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science, 86(9), 2725-2743.
Lefevere, I., Dewettinck, K., & Huyghebaert, A. (2000). Cheese fat as driving force in cheese flow upon melting. Milchwissenschaft, 55, 563–566.
Maldonado, R., Melendez, B., Arispe, I., Boeneke, C., Torrico, D., & Prinyawiwatkul, W. (2013). Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita. Journal of Dairy Science, 96, 7414–7426.
McSweeney, P.L.H. (2007). Cheese problems solved (Woodhead Publishing Series in Food Science, Technology and Nutrition). Cambridge: Woodhead Publishing.
McSweeney, P.L.H., Fox, P.F., Cotter, P.D., & Everett, D.W. (2017). Cheese chemistry, physics and microbiology (4th ed.). London, United Kingdom: Academic Press.
Meena, H.R., Ram, H., & Rasool, T.J. (2007). Milk constituents in non-descript buffaloes reared at high altitudes in the Kumaon hills of the central Himalayas. Buffalo Bulletin, 26(3), 72-76.
Mironenko, I.M. (2017). Process of cheddaring in cheese making. Cheesemaking and Butter making, 2, 34-38.
Nurliyania, Suranindyah, Y., & Pretiwi, P. (2015). Quality and emulsion stability of milk from Ettawah crossed bred goat during frozen storage. International Symposium on Food and Agro-biodiversity (ISFA2014), Procedia Food Science, 3, 142-149.
Paz, F.N., Oliveira, E.G.D., Villalva, F.J., Armada, M., & Ramón, A.N. (2017). Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk. Journal of Food Science and Technology, 37(2), 193- 201.
Pignata, M.C., Ferrão, S.P.B., Oliveira, C.P., Faleiro, A.S., Bonomo, R.C., Silva, W. S., … Fernandes, S. A.A. (2015). Mechanical parameters of the mozzarella from buffalo with inclusion levels of the cow’s milk: preliminary study at the lab scale. Journal of Bioanalysis & Biomedicine, 7(6), 191-196.
Ren, D.X., Zou, C.X., Bo, L., Chen, Y.L., Liang, X.W., & Liu, J.X. (2015). A comparison of milk protein, amino acid and fatty acid profiles of river buffalo and their F1 and F2 hybrids with swamp buffalo in china. Pakistan Journal of Zoology, 47, 1459–1465.
Rowney, M., Roupas, P., Hickey, M. W., & Everett, D. W. (1999). Factors affecting the functionality of mozzarella cheese. Australian Journal of Dairy Technology, 54(2), 94–102.
Şahin, A., Yıldırım, A., & Ulutaş, Z. (2014). Some Physicochemical characteristics of raw milk of Anatolian buffaloes. Italian Journal of Food Science, 26, 398-404.
Salama, W.M. (2015). Influence whey proteins on the characteristics of buffalo mozzarella cheese. International Journal of Dairy Science, 10(1), 12-23.
Sales, D.C., Rangel, A.H.D.N., Urbano, S.A., Tonhati, H., Galvão Júnior, J.G.B., Guilhermino, M.M., ... Bezerra, M.D.F. (2017). Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese. Food Science and Technology, 38(2), 328-334.
Sameen, A., Anjum, F.M., Huma, N., & Nawaz, H. (2008). Quality evaluation of mozzarella cheese from different milk sources. Pakistan Journal of Nutrition, 7(6), 753- 756.
Seth, K., & Usha, B. (2015). Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese. Journal of Food Science and Technology, 52, 1561–1569.
Suranindyah, Y. Y., Wahyuni, E., Bintara, S., & Purbaya, G. (2015). The effect of improving sanitation prior to milking on milk quality of dairy cow in farmer group. Procedia Food Science, 3, 150-155.
Thai Agricultural Standard. (2021). TAS 6007-2021: Raw buffalo milk. Bangkok: National Bureau of Agricultural Commodity and Food Standards. Thai Agricultural Standard. (2010). TAS 6003-2010: Raw cow milk. Bangkok: National Bureau of Agricultural Commodity and Food Standards.
Troch, T., Lefébure, É., Baeten, V., Colinet, F., Gengler, N., & Sindic, M. (2017). Cow milk coagulation: Process description, variation factors and evaluation methodologies: A review. Biotechnologie Agronomie Société et Environnement, 21(4), 276-287.
Tunick, M.H. (1991). Effects of composition and storage on the texture of mozzarella cheese. Netherlands Milk and Dairy Journal (Netherlands), 45(2), 117-125.
Tunick, M.H., Malin, E.L., Smith, P.W., Sheih, J.J., Sullivan, B.C., Mackey, K.L., & Holsinger, V.H. (1993). Proteolysis and rheology of low fat and full fat mozzarella cheeses prepared from homogenized milk. Journal of Dairy Science, 76, 3621–3628.
Vignola, C.L. (2002). Science et technologie du lait: Transformation du lait. Montréal, Canada: Presses Internationals Polytechnique.
Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., & van Boekel, M.A.J.S. (2006). Dairy technology: Principles of milk properties and processes. New York: Marcek Dekker.
Yazici, F., Dervisoglu, M., Akgun, A., & Aydemir, O. (2010). Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of mozzarella cheese made from buffalo milk during refrigerated storage. Journal of Dairy Science, 93(11), 5010–5019.
Yun, J.J., Barbano, D.M., & Kindstedt, P.S. (1993). Mozzarella cheese: impact of cooking temperature on chemical composition, proteolysis and functional properties. Journal of Dairy Science, 76, 3664–3673.
Zisu, B., & Shah, N.P. (2005). Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International Dairy Journal, 15, 957-972.
Zisu, B., & Shah, N.P. (2007). Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures. International Dairy Journal, 17, 985–997.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
