Study on Quality and Shelf Life of Mozzarella Cheese Made in Small Scale Enterprise
Keywords:
mozzarella cheese, physicochemical properties, sensory test, shelf lifeAbstract
The objective of this experiment was to study the physicochemical quality, sensory test, and shelf life of mozzarella cheese made from cow milk in a small-scale enterprise. Full fat cow milk was used in production process and there were no added additive substances to improve the quality such as cream, calcium chloride, etc. A completely randomized design (CRD) experiment was planned. The experimental groups were divided into 5 groups according to shelf life at 0, 7, 14, 21 and 28 days, respectively, at 4 °C. The results showed that the percentage of moisture on day 28 was the lowest at 38.12 %, a statistically significant decrease over shelf life (p<0.05). The pH value (pH) on day 0 had the highest value of 6.61 (p<0.05). The free water value (aw) on day 28 had the highest value of 0.96 (p<0.05). Day 28 of storage had the highest fat percentage of 22.75 %, with a statistically significant increase in percentage (p<0.05). For the sensory evaluation, there was no statistically significant difference in appearance, body and texture, odor and flavor, and overall satisfaction scores (p>0.05) throughout 28 days of storage
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