Effect Of Breed And Method Of Preparation On Composition Of Goat Milk Mozzarella Cheese

Abstract

A third major outlet for cheese is in the production of a broad range of processed cheese products which in turn have a range of applications, especially as spreads, sandwich fillers or food ingredients. Fresh Jakhrana and Jamunapari goat milk was collected within 1.5-2 hour of milking from Livestock Units of Central Institute for Research on Goats, Makhdoom, Farah, Mathura (U.P.). The milk was strained through muslin cloth to remove the dirt. The fat percentage in goat milk mozzarella cheese made from Jakhrana and Jamunapari goat milk was found to be19.324±0.155 and 19.427±0.154 respectively. Similarly the fat percentage ingoat milk mozzarella cheese made by direct acid, starter culture and modified method was found to be 18.983±0.102, 20.517±0.104 and 18.627±0.135 respectively. The overall average percentage offat in cheese was 19.376±0.109. The protein percentage in goat milk mozzarella cheese made from Jakhrana and Jamunapari goat milk was found to be 22.424±0.163 and 22.767 ±0.141 respectively. Similarly the protein percentage in goat milk mozzarella cheese made by direct acid, starter culture and modified method was found to be 23.047±0.178, 22.013±0.188 and 22.727±0.151 respectively. The overall average percentage of protein in cheese was 22.596± 0.109. The statistical analysis revealed that a significant difference existed in the moisture content of cheese made from different breed’s milk. Cheese made from milk of Jamunapari goat had significantly higher moisture content in comparison to Jakhrana goat milk. The statistical analysis revealed that a significant difference existed in pH value of cheese made from different breed’s milk. Cheese made from milk of Jamunapari goat had significantly higher (p>0.05) pH value in comparison to Jakhrana goat milk. However no significant difference was observed between different methods of preparation.