Standardizing the Processing Parameters to Obtain Mozzarella Cheese from Partially Homogenized Milk

By : Atanu Jana, Akshay Mahagaonkar, Hiral Modha, K. D. Aparnahti

Page No: 51-58

Abstract
Homogenization of cheese milk is beneficial with regard to appearance (whiteness), increased cheese yield and reduced fat leakage (upon baking) of mozzarella cheese (pizza type). However, homogenization treatment exerts adverse effect on curd formation and few functional properties of cheese. Partial homogenization (homogenization of cream and mixing it with untreated skim milk) is reported to exert lesser adverse effect on cheese curd properties than does complete homogenization. Though productivity of cheese is enhanced by homogenization, some of its end-use functionality is impaired. Hence, it was decided to study the impact of partial homogenization (25 + 10 [P1] and 50 + 10 kg/cm2 [P2] pressure, 60o C) of milk (3.0 percent fat) on the modification required in mozzarella cheese making process in order to obtain satisfactory quality mozzarella cheese suitable for its end usage. Based on the findings, it was recommended to incorporate CaCl2 @ 0.01 percent to partially homogenized cheese milk, cook the cheese curd to higher temperature (44o C vs 35oC for control), adopt higher whey acidity at draining (that is, 0.45 percent and 0.49 percent Lactic Acid (LA) when adopting P1 and P2 pressure, respectively) and using milder plasticizing conditions (that is, 95o C mould water and keeping contact period of 3–4 min. and 2–3 min. for pressures P1 and P2, respectively, vs 99–100oC/ 4–5 min. for control). Use of such modified process helped in obtaining mozzarella cheese conforming to legal standards and with enhanced milk solids recovery leading to improved cheese yield.

Authors :
Atanu Jana : Professor and Head, Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat.
Akshay Mahagaonkar : Executive (Quality Assurance) at GCMMF, a marketing body of AMUL, Igloo Dairy Services Pvt. Ltd, Goa.
Hiral Modha : Assistant Professor, Department of Dairy Technology, SMC College of Dairy Science, Anand.
K. D. Aparnahti : Professor and Head, Department of Dairy Chemistry, SMC College of Dairy Science, Anand.