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Modified Method of Traditional Procedure for Mozzarella Cheese | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 7, Issue 1, 2015, Pages 171-182 | ||
| Author | ||
| Fahad Hussein Abdulsada | ||
| Abstract | ||
| Mozzarella is a soft, unripenedcheese which was traditionallymade from buffalo's milk. The cheese is lightly salted, white, soft with very lively surface sheen and unique property of stretch ability. The characteristics of Mozzarella cheese ismainly due to the action of lactic acid on di calcium para-caseinate. Making mozzarella cheese in traditional method takes more than 4 hours. This study was aimed to reduce the time of manufacturing to less than two hours. This was done using an inorganic acid (Citric Acid) with small amount of rennet. In this study the chemical composition of mozzarella cheese and the buffalo milk used were studied then the cheese was evaluated organolepticaly. The results show that mozzarella cheese which used in making pizza got good sensory evaluation. | ||
| Keywords | ||
| mozzarella cheese; Citric Acid; manufacturing time | ||
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