Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese

Abstract

Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella cheese. Large restaurants do not purchase cheese from local manufacturer due to their non standardized manufacturing parameter which imparts variability in product quality. The study was aimed to standardize the mozzarella cheese manufacturing conditions with special reference to C/F and investigate its impact on the mozzarella cheese quality. Results showed significant ( p <0.01) increase in cheese protein and stretchability with increase in C/F of cheese milk. However, moisture, fat and meltability are inversely related with C/F. High C/F results in fat reduction in cheese which adversely affect the mozzarella cheese sensory attributes. Casein to fat ratio (C/F) 0.8 was found to produce mozzarella cheese with good stretchability (35.61cm), optimum melt time (118.33 sec.) and excellent sensory properties.