الفهرس 
FUNCTIONAL PROPERTIES OF THE CONVENTIONAL FULL AND LOW FAT MOZZARELLA CHEESES MADE from COW’S OR BUFFALO’S MILK THROUGHOUT THE PROCEDURE OF BACTERIAL STARTER CULTURING OR THE PRE-ACIDIFICATIONOnly 14 pages are availabe for public view
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Abstract
The aim of this study was conducted to evaluate the functionality of
full and reduced fat Mozzarella cheeses, and to evaluate the performance
of some dried dairy protein ingredients in both the Mozzarella cheese
analogue and processed Mozzarella cheese with regard to the
functionality of the final product, and to identify suitable blends to
achieve particular desirable functional attributes in cheese. As well as to
study the manufacture possibility and quality of either the conventionally
made fat-replaced Mozzarella cheese or the fat-replaced analogue one;
with emphasis on some rheological, microstructural and chromatic
attributes.
To achieve this study, firstly several samples of full fat Mozzarella
cheese were collected from small scale factories in El-Giza, El-Minea,
Kafrelsheikh and Alexandria governorates, during the period expended
from 1/7/2014 to 1/12/2014. Likewise, some packages of large factories’
full fat and light Mozzarella cheese were collected from the local market,
during the same period. All samples were in ranges of age from 1-10 days
for the 1st group and from 10-20 days for the 2nd group according to their
label data. Moreover, cow’s and buffalo’s Mozzarella cheeses were made
from standardized milk (3% fat for full fat and 1% fat for low fat) either
without pre-acidification or citric pre-acidified to pH 6.3, using 2.5%
(w/v) activated YC starter culture. Furthermore, fat was replaced in low
fat cow’s Mozzarella cheeses using modified potato starch (MPS) (1.5%),
Novagel or xanthan gum (0.25%), Versagel or Maltrin (1.25%).
Furthermore, Mozzarella cheese analogues were made using palm oil as a
lipid source and dried rennet casein (DRC), sodium caseinate (DSCN),
milk protein concentrate (DMPC) or scalded Mozzarella curd (SC) as