Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 3, Pages 1561-1569Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-013-1176-7
Keywords
Mozzarella pre-cheese; Processed cheese; Acidulant; Composition; Sensory; Texture profile analysis
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The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition ofMozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p < 0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p < 0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.
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