الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
ABSTRACT
This study was carried out in two parts for improving the functional properties of Mozzarella cheese. Citric acid was used in the first part for acidification of cheese milk. Different methods of salting (brine salting, dry salting and unsalting) were used during the manufacturing steps of cheese. In the second part Glucono-delta-Lacton (GDL) was employed for acidification cheese milk by using the same salting methods as in part one. The results could be summarized as follows:-
1- Using of direct acidification by citric acid shortened the manufacturing time of the cheese. But preacidification of cheese milk by (GDL) + starter culture shortened the manufacture time in part two.
2- Preacidification of milk by (citric acid at level 1% +starter culture ) or (GDL at level 0.2% + starter culture) improved the functional properties of Mozzarella cheese
3- Direct acidification of milk by citric acid at level 1.9% or GDL at level 0.6% decreased the amount of free oil formation in the produced cheese.
4- Preacidification of cheese milk by citric acid or GDL decreased the total count of bacteria, and Moulds and Yeasts count.
5- Dry salting of cheese improved the functional properties of Mozzarella cheese, and had a higher effect in decreased the amount of free oil separation in the cheese, and limited the growth of Moulds and Yeasts in both trials (citric acid &GDL)