Philippine E-Journals

Chemical, Functional and Sensory Qualities of Mozzarella Cheese Made from Combinations of Buffalo’s Milk and Reconstituted Skim Milk

Ronald John L. Lamano | Maria Cynthia R. Oliveros | Ione G. Sarmago | Veneranda A. Magpantay | Rosalina M. Lapitan

Discipline: Agriculture, Animal Science

 

Abstract:

The effects of partial substitution of whole buffalo’s milk with reconstituted skim milk on the chemical, functional and sensory qualities, consumer acceptability, yield and production cost of mozzarella cheese were assessed. Mozzarella cheese from different combinations of buffalo’s milk and 12% reconstituted skim milk (RSM) were prepared as follows: 100% buffalo’s milk (T1), 80% buffalo’s milk and 20% RSM (T2), 70% buffalo’s milk and 30% RSM (T3) and 60% buffalo’s milk and 40% RSM (T4). The mozzarella cheese produced did not differ significantly among treatments in moisture, protein, salt and calorie contents. Substitution of buffalo’s milk with RSM did not influence the meltability of mozzarella but significantly decreased its stretchability. Sensory ratings on appearance, aroma, flavor, after-taste, stretchability and general acceptability did not differ among the different groups. Consumer acceptability ratings for T2, T3 and T4 were consistently higher than T1. Product yields of T2, T3 and T4 were significantly lower than that of T1. Production cost decreased with increased proportion of RSM but the cost of the finished cheese increased. Results indicate that any of the buffalo’s milk and 12% RSM combinations can be used in the production of marketable mozzarella cheese.