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Influence of Homogenization Conditions of Buffalo Milk on the Recovery of Milk Constituents and Yield of Mozzarella Ch...
ISSN: 1927 - 520X
Publisher: author
Influence of Homogenization Conditions of Buffalo Milk on the Recovery of Milk Constituents and Yield of Mozzarella Ch...
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 2
Article Accessibility Score: 3
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International Category Code (ICC):
ICC-0202
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/192710609520X
eISSN
:
1927 - 520X
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Abstract
Mozzarella cheese making involves losses of milk constituents, especially during plasticizing stage of cheese curd. Buffalo milk is considered more suitable than cow milk for Mozzarella cheese making, especially in terms of colour, yield and stretch property of resultant product. Homogenization of milk reduces the losses of milk constituents, increases its whiteness and is expected to render superior flavor to cheese. The fat globule size for buffalo milk is larger and the cheese tends to be firmer and chewy as compared to cow milk counterpart. Homogenization of buffalo milk is of significance in this regard since it can improve the color, recovery of milk constituents culminating in higher cheese yield, a mellower product with lower tendency to oil-off during baking applications. Since the conditions of homogenization affects the recovery of milk constituents, it was decided to study temperature and pressure of homogenization on such...
