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Effect of Fat and Storage Period on Mozzeralla Cheese Quality by Amal Mahmmoud (2012, Trade Paperback)

About this product

About this product

Product Information

The effect of fat content and storage period on quality of Mozzarella cheese was investigated. Four Mozzarella cheese samples were prepared from cow milk, standardized at four different fat levels for 30 days. Stored cheese was examined every 10 days for changes in the physicochemical, biochemical and organoleptic attributes. The moisture content of Mozzarella cheese decreased while the fat, protein and ash contents increased as storage progressed. The pH of Mozzarella cheese decreased while the titratable acidity (TA) increased,by level of fat and storage period.The Biochemical attributes revealed an increase in the total volatile fatty acids (TVFA), soluble nitrogen (SN),and formol ripening index (FRI). cholesterol level of cheese is increased with level of fat content as well as storage period .The Organoleplic quality of cheese revealed improvement in texture, appearance, flavour and overall quality. The best storage period was twenty days.

Product Identifiers

Publisher
LAP Gmbh & Company KG
ISBN-10
3659104949
ISBN-13
9783659104947
eBay Product ID (ePID)
143841662

Product Key Features

Book Title
Effect of Fat and Storage Period on Mozzeralla Cheese Quality
Author
Amal Mahmmoud
Format
Trade Paperback
Language
English
Topic
Diet & Nutrition / Food Content Guides, General, Specific Ingredients / Dairy
Publication Year
2012
Genre
Technology & Engineering, Cooking, Health & Fitness
Number of Pages
120 Pages

Dimensions

Item Length
9in
Item Height
0.3in
Item Width
6in
Item Weight
6.7 Oz

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