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<p> This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking. While homogenization treatment enhances cheese yield and fat distribution, it negatively influences certain baking qualities, viz., shredability, meltability, and stretchability. To overcome the drawbacks associated with the use of homogenization treatment in cheesemaking, Mozzarella cheese was prepared from standardized, pasteurized milk using the direct acidification technique, utilizing as starting material a blend of unhomogenized and homogenized milk (1:1, w/w). The cheeses were evaluated for their physicochemical and functional properties, as well as microbial quality, during refrigerated storage of up to 28 days. The results revealed that Mozzarella cheese made from ‘milk blend’ had superior meltability, stretch length, and intermediate fat leakage compared to cheeses made exclusively from unhomogenized or homogenized milks; the latter two served as two control cheeses. As compared to cheese made exclusively from homogenized milk (i.e. CH), the cheese obtained from ‘milk blend’ (i.e. BH) showed improvement in the following aspects: stability to moisture loss, stability to rise in soluble nitrogen content (retarded proteolytic changes), stability to aerobic plate count and enhancement in the meltability, stretch and fat leakage during the refrigerated storage period. Nevertheless, except for maximum moisture loss and fat leakage property of cheese CUH during refrigerated storage, such cheese performed superior in all other aspects compared to the rest of the two cheeses (i.e., BH, CH). The cheese obtained from ‘milk blend’ exhibited improvement in its baking properties and maintained microbial stability over the storage period. These findings support he use of treated ‘milk blend’ to enhance the quality and shelf life of Mozzarella cheese for industrial application.</p>

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Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月7日

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  • Harsh Patel,
  • Atanu Jana,
  • Ankit Bihola,
  • Shaikh Adil

摘要

This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking. While homogenization treatment enhances cheese yield and fat distribution, it negatively influences certain baking qualities, viz., shredability, meltability, and stretchability. To overcome the drawbacks associated with the use of homogenization treatment in cheesemaking, Mozzarella cheese was prepared from standardized, pasteurized milk using the direct acidification technique, utilizing as starting material a blend of unhomogenized and homogenized milk (1:1, w/w). The cheeses were evaluated for their physicochemical and functional properties, as well as microbial quality, during refrigerated storage of up to 28 days. The results revealed that Mozzarella cheese made from ‘milk blend’ had superior meltability, stretch length, and intermediate fat leakage compared to cheeses made exclusively from unhomogenized or homogenized milks; the latter two served as two control cheeses. As compared to cheese made exclusively from homogenized milk (i.e. CH), the cheese obtained from ‘milk blend’ (i.e. BH) showed improvement in the following aspects: stability to moisture loss, stability to rise in soluble nitrogen content (retarded proteolytic changes), stability to aerobic plate count and enhancement in the meltability, stretch and fat leakage during the refrigerated storage period. Nevertheless, except for maximum moisture loss and fat leakage property of cheese CUH during refrigerated storage, such cheese performed superior in all other aspects compared to the rest of the two cheeses (i.e., BH, CH). The cheese obtained from ‘milk blend’ exhibited improvement in its baking properties and maintained microbial stability over the storage period. These findings support he use of treated ‘milk blend’ to enhance the quality and shelf life of Mozzarella cheese for industrial application.