INFLUENCE OF FAT-CONTENT AND HEAT-TREATMENT OF MILK ON QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILK BY STARTER CULTURE TECHNIQUE

Influences of 2 levels of fat (3 and 6%) and heat treatment of milk (r aw vs heated, 72 degrees C, 2 min) on buffalo milk mozzarella cheese m ade by starter culture technique were evaluated. In comparison to low fat milk, high fat milk yielded mozzarella cheeses which had significa ntly lower moisture and protein, but markedly higher MNFS, fat and FDM . Weight yield (actual and corrected) of such cheeses were significant ly higher in spite of lower percentage fat and protein recoveries. The se cheeses were significantly less firm, more elastic, less springy an d showed greater meltability and fat leakage, both when assessed objec tively and on pizza. Fat content of milk, however, did not have apprec iable effect on sensory attributes. A marked reduction in protein loss es in whey and increased fat losses in moulding water, respectively, r esulted in significantly higher protein and lower fat recoveries in ch eese which in turn gave cheese with significantly lower fat, FDM but h igher protein content in heated-milk cheeses than their raw milk count erparts. The former cheeses were significantly less firm, more springy and having superior sensory attributes, viz. appearance and flavour. Baking characteristics of low and high fat milk cheeses were identical . During storage of 2 weeks at 8 degrees +/- 1 degrees C, a linear inc rease in acidity, acid degree value, tyrosine content and a decrease i n pH and sensory score was observed in all cheeses. These changes (exc ept acidity and pH) were of higher magnitude in raw milk cheeses, wher eas fat content of milk had only marginal influence.