Chemical and sensory properties of mozzarella cheese from combined cow and buffalo 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

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

This study was conducted to determine the chemical, functional, and sensory properties of mozzarella cheese made from cow and buffalo milk. An experiment with four treatments and 3 replicates per treatment was done, pure cow's milk as treatment 1 (T1), pure buffalo's milk as treatment 2 (T2), 50% cow's milk + 50% buffalo's milk as treatment 3 (T3), and 75% cow's milk + 25% buffalo?s milk as treatment 4 (T4). Chemical properties (lactic acid, protein, and fat) were determined for the cheese milk. The cheese's chemical properties (protein, fat, and moisture), percent yield, functional properties (stretchability and meltability), sensory properties (appearance, aroma, stretchability, flavour, after-taste, and general acceptability), and product cost were determined. Results showed significant differences in the chemical properties of cheese milk and percent yield of mozzarella cheese. No significant differences in chemical and functional properties of mozzarella cheese was observed, and stretchability had a strong positive correlation with protein content. There were significant differences in all sensory attributes except appearance. General acceptability had a positive correlation with other sensory attributes except after-taste. Buffalo's milk had the highest product cost compared with the other treatments.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 A3 /F45

Document Type

Thesis

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