Chemical, functional, sensory qualities and consumer acceptability of mozzarella cheese from different combinations of buffalo's milk and reconstituted skim milk

Date

12-2012

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Maria Cynthia R. Oliveros

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

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. Experimental treatments included 100% buffalo?s milk (T1), 80% buffalo?s milk and 20% of RSM (T2), 70% buffalo?s milk and 30% of RSM (T3), and 60% buffalo?s milk and 40% of RSM (T4). The data on chemical composition, functional properties and product yield were subjected to the Analysis of Variance (ANOVA) in a Completely Randomized design (CRD). Sensory quality data were analyzed using the ANOVA in a Randomized Complete Block Design (RCBD) with panel as the block. Comparison of significant means was done using the Bonferroni (Dunn) t-test. Descriptive statistics was used in the consumer acceptability data. The mozzarella cheese did not differ significantly in moisture, protein, total solids, salt and calorie contents. The fat content of mozzarella from 100% buffalo?s milk was significantly higher than the fat in mozzarella made from buffalo milk and RSM. Substitution of buffalo?s milk with RSM did not influence the meltability of mozzarella but it significantly decreased its stretchability. Sensory quality ratings did not differ among the experimental mozzarella cheese. Consumer acceptability ratings for mozzarella with RSM were consistently higher than mozzarella from pure buffalo?s milk. Product yields of mozzarella with RSM were significantly lower than the cheese processed from 100% buffalo?s milk. Production cost of mozzarella decreased with increased substitution with RSM, however, projected profit from the sale of the product decreased. Results of the study indicate that any of the buffalo?s milk and 12% RSM combinations can be used in the production of marketable mozzarella cheese.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2012 A3 /L36

Document Type

Thesis

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