食物と栄養障害のジャーナル

Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage

Abdel Moneim E.Sulieman, Rasha A. Mohamed Ali and Kamal A. Abdel Razig

Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage

Mozzarella cheese that had its origin in Italy has recently been introduced by the Sudanese dairy industry. Mozzarella cheese is a good source of nutrients namely protein, fat, minerals and vitamins. The study was performed to prepare and assess the storage stability of mozzarella cheese prepared from cow milk, goat milk and mixed milk (cow milk: goat milk-1:1, w/w). The cheeses were subjected to microbiological analyses and sensory evaluation at storage temperature of 5°C and at intervals of 1, 15 and 30 days. The goat milk mozzarella cheese (GMMC) had significantly higher microbial load than mixed milk mozzarella cheese (MMMC) and cow milk mozzarella cheese (CMMC).