Chemical and sensory properties of mozzarella cheese from combined cow and goat milk

Date

12-2015

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Veterinary Medicine (CVM)

Adviser/Committee Chair

Angelo M. Tapia

Abstract

This study was conducted to determine chemical and sensory properties of mozzarella cheese made from different ratios of milk from cow (CM) and goat (GM). Four treatments with three replications were used in the study: Treatment 1 (100% pure cow?s milk), Treatment 2 (100% pure goat?s milk), Treatment 3 (50% cow?s milk and 50% goat?s milk) and Treatment 4 (75% cow?s milk and 25% goat?s milk). The different cheese milks used in the mozzarella cheese were subjected to acidity test, fat determination test and protein determination test. For chemical analysis, samples were analyzed for moisture, fat and protein content as well as analysis of yield and sensory evaluation by a group of 10 panelists. Data gathered were analyzed ANOVA in CRD and RCBD (P𕟨.05). Treatment means were compared using LSD test.The cheese made from pure CM had the least amount of yield, while the cheese from the 50:50 CM to GM ratio had the highest. The protein content of the pure GM cheese showed the highest value among the treatments.For the sensory properties, significant differences were found on the sensory ratings for aroma, stretchability, flavor, after-taste and general acceptability and all the sensory property had significant correlation with the general acceptability of all the mozzarella cheese. The cost analysis showed that the pure GM mozzarella had the highest cost of production per 100 grams.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 A3 /S245

Document Type

Thesis

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