COMPARATIVE APPRAISAL OF QUALITY OF BUFFALO MILK MOZZARELLA CHEESE MANUFACTURED BY 2 DIFFERENT METHODS

Two processes for the manufacture of Mozzarella cheese from buffalo mi lk, standardized at GAU, Anand and NDRI, Karnal were compared with res pect to vat performance, cheese making efficiency, composition, textur al, sensory and baking characteristics. It was concluded that either o f the two methods could be used for Mozzarella cheese manufacture. The cheeses obtained by the two processes were of low-moisture category. The GAU process was beneficial with regard to reduced manufacturing ti me, higher cheese yield, desirable meltability and fat leakage on pizz a and moderate chewiness in the cheese. On the other hand, NDRI proces s gave improved recovery of milk solids in cheese and better body and texture characteristics, culminating in ease of shredability.