LOW-CHOLESTEROL MOZZARELLA CHEESE - TECHNOLOGY STANDARDIZATION

Mozzarella cheese was prepared from filled milk, using sunflower oil a s the filler fat The milk was homogenized at 35 bar pressure at 50 - 5 5 degrees C and pasteurized at 63 degrees C/30 min Addition of 0.05% c alciumchloride to the milk before homogenization improved the body and texture characteristics. Direct acidification of milk (pH 5.6 - 5.2) with dilute citric and acetic acids resulted in better quality cheese compared to the conventional (culture) method. The cheese prepared by using citric acid was softer compared to the cheese prepared by using acetic acid at similar pH. The melting characteristics of filled chees e compared well with control cheese. The unsalted cheese packed in pol yethylene pouches kept well for 8-10 days at 8-10 degrees C and for ab out 90 days in deep-freeze. The stretching characteristics deteriorate d, while melting quality improved with increase in storage time at bot h the temperatures. The anal composition of filled Mozzarella cheese w as, moisture 55.74, fat 19.83, protein 21.74 and ash 1.19%.