Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

PAZ, NOELIA FERNANDA; ARMADA, MARGARITA; VILLALVA, FERNANDO JOSUÉ; GONÇALVEZ DE OLIVEIRA, ENZO; RAMÓN, ADRIANA NOEMÍ

Food Science and Technology (Campinas)

Food Science and Technology

Lugar: Campinas; Año: 2016 vol. 1 p. 1 - 9

The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by drainingat different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical,microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequatemoisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructurerevealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reacha good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitudefor processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, texturaland microstructural characteristics.