Quality Evaluation of Mozzarella Cheese from Different Milk Types

Zedan, I.A.; Abou-Shaloue, Z. and Zaky, S.M.1

milks in small private dairy plant. The cheese has loaves
ABSTRACT
shape and stored in deep freezers. Mozzarella cheese is
Mozzarella cheeses prepared from buffalo, cow and a soft unripened cheese variety of the pasta filate family
their mixture (1:1) using commercially available starter
which had its origin in the Buttiplglia region of Italy
cultures (Streptococcus. thermophilus and Lactobacillus.
bulgaricus) (1:1). Resultant cheeses were examined when
(Kosikowski, 1970). .
fresh and during storage period at 5 ±10C for 4 weeks. The The finished cheese is white, soft with a very lively
cow milk Mozzarella cheese tended to be softer, slightly sheen surface and has a unique property called
better in flexibility and contained slightly higher moisture, stretchability to form fibers or strings when it is hot.
fat and salt contents whereas buffalo milk Mozzarella Therefore, it is considered the most suitable cheese
cheese had higher protein content. Cheeses were also variety as a topping on pizza. (Kosikowski, 1970)
evaluated for meltability (to assess the functionality of
cooked cheeses), stretchability, oiling off, microstructure The Egyptian Organization of Standardization and
and organoleptic quality. Mozzarella cheese made from Quality Control ES:1008-14/2005 part 14, defined
buffalo milk showed lower contents of soluble nitrogen Mozzarella cheese as a soft cheese, moisture should not
and total volatile fatty acids than cheese made from other exceed 54%, fat not less than 45% as fat/DM for whole
milks. The electrophoretic pattern of proteins from milk cheese, In case of 3/4 of milk fat, fat content of
different milk showed the presence of ∝s and B-casein as cheese not less than 35% Fat/DM and moisture content
the major components and minor fast and slow moving not exceed 57%. As for 1/2 milk fat, Fat /DM not less
products. The mobility and relative intensity of the ∝s- than 25% and moisture not exceed 60%. Whey proteins
bands differs according to the type of milk. The results
in Mozzarella cheese not more than 23% of total
indicate that proteolysis in the ∝s-fraction occurred in all
types of milk. Also cow milk cheese gained the highest
protein.
score for organoleptic properties, while buffalo milk These functional properties of Mozzarella cheese are
cheese showed the lowest quality. Mixing cow milk with influenced by a multitude of factors that include cheese
buffalo milk highly improved the quality of the cheese. composition particularly moisture, fat content, pH,
INTRODUCTION coagulating enzyme, starter culture, cooking and
stretching, salt content and the changes occurring
Originally mozzarella is the name of cheese made during aging and storage (McMahon et al., 1996).
from high fat water buffalo milk found in South Italy. Buffalo milk is ranked second in the world after cow’s
Also for many decades, however, Italians have made milk being more than 12% of the world, milk
mozzarella cheese from cow and the cheese is highly production (Ahmed et al., 2008). India and Pakistan are
accepted (Kosikowski; 1986). Mozzarella cheese is producing about 80% of the world’s production of
defined by Scott (1981) as a member of pasta – filate buffalo milk which is used for making different dairy
family (pulled curd, soft cheese). Mozzarella cheese has products including soft and hard cheeses (Ahmed et al.,
various shapes like round cake, oval, egg and 2008). In Pakistan, buffalo milk is 70% of the total milk
rectangular shapes. produced. Due to high vitamin A, protein and low
Mozzarella cheese is a soft unripened cheese variety cholesterol in buffalo milk, it can be more preferred
of the pasta filate family which had its origin in the specie in cheese production (Zicarelli, 2004).
Buttiplglia region of Italy. The finished cheese is white, Mozzarella cheese produced from buffalo milk is highly
soft with a very lively sheen surface and has a unique priced in most of the world. At present the main
property called stretchability to form fibers or strings constraint in commercial exploitation appears to be the
when it is hot. Therefore, it is considered the most paucity of full understanding of the technical aspects in
suitable cheese variety as a topping on pizza the manufacture of the product. In the present
(Kosikowski, 1970). investigation a process has been standardized to
Mozzarella cheese was first made from buffalo milk manufacture mozzarella cheese of uniform composition
and then successfully made from cow and ewe milk. In from buffalo cow and milk of both. The products are
Egypt, Mozzarella cheese for pizza pie is produced further evaluated for quality to find out the suitable milk
from cow milk in modern dairy plant and from mixed source for good quality mozzarella.

1Department of Dairy Science and Technology,

Faculty of Agricultural, Alexandria University, Egypt.
Received July 8, 2014, Accepted August19, 2014
163 Zedan, I.A.; et al.,: Quality Evaluation of Mozzarella Cheese from Different Milk Types

The aim of this investigation is to study the effect of method described by Ling (1963). The results were
type of milk on the quality of mozzarella cheese (Cow, expressed as lactic acid percentage. The pH value of
Buffalo and mixed cow + buffalo (1:1) 3% fat).through cheese was determined by using glass electrode pH–
28 day of cold storage at 5 0C. meter (Model 810 Fisher Scientific) according to
AOAC (2000). For fat determination the conventional
MATERIALS AND METHODS
Gerber’s method used for milk, whey, kneading water
Fresh Cow and buffalo milk used during this study and cheese as described by AOAC (2000). The
was obtained from the Faculty of Agriculture modified Volhards method as described by Kosikowski
Experimental Station herd, Alexandria University, milk (1970) was used to determine the salt content in cheese.
used in cheese making was standardized to 3% of fat The calcium content in milk, whey, stretching water and
content. Youghurt starter culture consists of cheese was determined according to the method
Streptococcus. thermophilus and Lactobacillus. described by Abd-El-Raheem (1957), using an atomic
bulgaricus was obtained from Hansen’s lab, Denmark. absorption spectroscopy. Total nitrogen (TN) in milk,
Calf liquid rennet. Dry coarse commercial sodium whey and kneading water was determined by using the
chloride was obtained from El-Nasr Co, Alexandria, semi micro Kjeldahl methods as described by Rowland
Egypt. Cheese blocks were immersed in solution of 3% (1938). The total nitrogen and water soluble nitrogen
potassium sorbate was used as a fungicide before filling contents of cheese were estimated as described by Ling
the Mozzarella cheese in polyethylene bags. (1963). For the determination of total volatile fatty acids
Manufacture of Mozzarella cheese (TVFA) in cheese, 15gm. of the sample was steam
distilled as described by Ostoeux et al, (1958) and
Mozzarella cheese was made by using Buffalo or
modified by El- Nemr (1968). Values were expressed as
cow milk as described by Kosikowski (1982) with some
ml of 0.1 N NaOH / 100g cheese.
modification (Figure 1). Active lactic starter
(Streptococcus salvarius sub sp. thermophilus and Rheological properties
Lactobacillus delbreuckii sub sp. bulgaricus) (1:1) was Meltability (mm), of cheese was measured in duplicate
added to the warm milk 37±2 C in the cheese vat at by using the melting test tube as described by Olson and
ratio of 1% and mixed properly. After 30 – 45 min Price (1958) with the modification of Rayan et al, (1980).
(acidity 0.17 %), the rennet was introduced at rate of 30 A cylinder of cheese sample (15± 0.2g) was put into Pyrex
ml / 100 Kg milk to finish the coagulation within 30 - glass tube. 30mm in diameter and 250mm long and
40 min. The curd was cut into cubes using American reference line was marked on the tube aligned with the
knives , then the cut curds was left in the warm whey front edge of cheese sample. The tube was immediately
for about 50 -60 min. with periodic gentle agitation. The placed in horizontal position in an oven at 110 C for 30
whey was drained when its pH reached 5.8 and the min. the distance of flow from the reference line to the
curds gently collected together and kept in the warm leading edge of the melted cheese was quickly measured
cheese vat (38±2 C) till the curd pH reached 5.2. The and recorded in mm as cheese meltability.
string test gives a rope of 3 meter. At this point the Stretchability test (cm), of Mozzarella cheese was
curd block was cut into small pieces and dipped in hot evaluated by Sabikhi and Kanawjia (1992) method as the
water at 80 – 85 C and mixed properly for about 5–10 following procedure. A 250 ml beaker was filled to 3/4 its
min. using wooden paddle until a smooth plastic mass volume with hot water at 85 C. About 10 gm of the cheese
obtained and formed into braids. The cheese salted in was put in the beaker and allowed to remain immersed for
18 – 20 % cold brine solution (6 ±2 0C) for 2 hours. The a minute. A glass rod was immersed in the center of the
cheese braids removed from the brine, dried on muslin molten mass of cheese and the cheese lifted with the rod.
and packaged in polyethylene bags. The resultant The length of the thread formed was measured as cm.
cheese was analyzed fresh and during storage at 5±1 0C longer threads indicated better stretching characteristics.
for chemical, rheological, microstructure and The stretchability was graded on a 5 point arbitrary scale
organoleptical properties. where 5 represented the best product.
Methods of analysis Oiling off (ratio). The fat leakage method as
Chemical analysis described by Ghosh and Singh (1992) was used to
Moisture content of milk, whey, kneading water and determine the oiling off ratio. Four cheese disks (25mm
cheese was determined according to the AOAC (2000). in diameter and 4mm thick) for each treatment were
For the estimation of titratable acidity of milk and placed on Whatman No. 42 filter paper and placed in an
whey, 10 ml. were titrated with NaOH N /9 using atmospheric oven at 100 C for 10 min, the area of each
phenolphthalein as indicator. In the case of cheese, oily ring was measured with a planimeter.
titratable acidity was determined according to the
 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL.35, No.3 JULY- SEPTEMBER 2014 164

Raw milk (cow, buffalo or mixed milk (1:1))

Standardization to 3% fat

Adding of 1% starter for 30 min (Streptococcus salvarius sub sp. thermophilus and
Lactobacillus delbreuckii sub sp. bulgaricus)

Renneting at 37° C (40 – 50 min)

Cutting the curd 1x1x1cm –stirring the curd

Scalding to 40 – 42° C through 30 min

Drainage- off the whey

The cheddaring is off and the curd was left 5 min

The curd in muslin and left for 15 min

The string test 3 meter (pH =5.2)

Kneading of the curd (hot water at 75 – 80° C for 5 min)

The hot curd formed into Braids

The cheese were salted in cold brine 20 % Nacl for 2 hour

The Braided cheese were left on dry clothes

The cheese was rubbed by 3% potassium sorbate

Packing and storage (At 5 ± 1 ° C for 28 days for analysis)

Figure 1. Flow chart of Mozzarella cheese making from different milk

165 Zedan, I.A.; et al.,: Quality Evaluation of Mozzarella Cheese from Different Milk Types

(Oiling off was recorded by compared the area of fat and 50 point for the flavor (bitterness, salty taste, acid
leakage with the area around the original disk). The fat taste or off flavors).
leakage was reported as a ratio of A/B where, A= Area Statistical analysis
of fat ring, B = Area of original disc. Statistical analysis of the obtained data was done
Cheese microstructure using the data were fed to the computer and analyzed
Scanning electron microscopy was performed using using IBM SPSS software package version 20.0.(2)
modified methods of Tamime et al,(1990). Fresh Quantitative data were described using range (minimum
Mozzarella cheese sample was put into small tube for and maximum), mean, standard deviation and median.
dry freezing in the apparatus Zirbus Vaco 5- ll-D at – Comparison between two independent population were
80 C for 24 hours under pressure of 0.5 m bar and done using independent t-test while more than two
coated with gold up to a thickness of 400 A in a sputter- population were analyzed using F-test (ANOVA) and
coating unit (JFC-1100 E). Observations of sperm Post Hoc test (LSD) Significance of the obtained
morphology in the coded specimens were performed in results was judged at the 5% level. According to Kotz et
a Jeol JSM- 5300 scanning electron microscope al.,(2006).
operated between 15 and 20 KeV. RESULTS AND DISCUSSIONS
Polyacrylamide gel electrophoresis
Chemical composition of cheese milk
Alkalin native urea-PAGE, Gel electrophoresis was
Table (1) shows the chemical composition of the
performed according to the method of Andrews (1983)
three milks. It is clear that buffalo milk had
with separation gel of T=12.5%, C= 4% and 4.5 M urea
approximately the double percentage of fat cow milk
(separation gels buffer 4.6% tris and adjusted by HCl to
and higher protein. The blending of cow milk with
pH 8.9). The apparatus buffer was 15g tris + 73 g glycin
buffalo milk raised the T.S, fat and protein contents of
in 5 L water and gels were run at approximately 25v/cm
mixed milk.
for about 75 -90 min, till the Bromophenol blue tracing
dye was close to the bottom of the slab. Staining was Standardization of cow and buffalo milk to 3% fat
caring out for 1 h in 0.25% (w/v) commessie blue G led to marked decrease in T.S and little decrease of
250 in 50% methanol containing 12.5% TCA and protein.
destining in 7% acetic acid. Sample buffer was 10% Effect of milk type on the chemical composition of
staking gel buffer containing 8 M urea and 2% of 2- Whey, kneading water and fresh cheese.
mercaptoethanol, and 0.01% Bromophenol blue 0.010 g The gross chemical compositions of whey, kneading
of casein was dissolved in 1 ml sample buffer and 5 ul water and fresh cheese are shown in Table (2). Amount
of all the treatment were applied to the gel. of released whey of cow milk (26.2L) was higher than
Organoleptic evaluation those of buffalo milk (25.5 L.), while whey of mixed
Samples from fresh and stored Mozzarella cheese milk was (25.9 L.).
were organoleptically evaluated according to the As it is expected, T.S of buffalo milk whey was
scheme described by Nelson and Trout (1956) as higher (6.784%) than cow milk whey total solid
follows: 15 points for appearance (condition of surface (5.875).This is due to the higher protein content of
presence of cracks and moulds). 35 points for body and buffalo milk than cow milk protein. The addition of
texture (dry, rubbery, pasty, graining, greasy or spongy) buffalo milk to cow milk raised the T.S of whey of
mixed milk (6.154%) as compared with cow milk.
Table 1. The chemical composition of standardized cheese milk (buffalo, cow and mixed
milk)
Type of Milk
Components
Buffalo milk Cow milk Mixed milk
Acidity % 0.16 0.16 0.17
PH 6.60 6.60 6.70
Fat % 3.00 3.00 3.00
Protein % 4.76 3.40 4.25
Total solid % 13.38 11.52 12.63
 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL.35, No.3 JULY- SEPTEMBER 2014 166

Table 2. Effect of type of acidulant on the gross chemical composition of whey, kneading
water and fresh cheese
Amo Total Fat/ Total Total Total Calcium
Components Fat
unt solid DM Nitrogen Protein Protein Content
Treatments %
(Kg) % % % % /DM % %
Whey 25.50 6.784 0.6 8.844 0.258 1.646 24.262 0.217
Buffalo milk
Kneading water 15.00 0.972 0.5 51.440 0.071 0.408 41.975 0.052
Fresh cheese 3.700 49.645 17.9 36.055 4.132 26.362 53.101 3.170
Whey 26.20 5.875 0.5 8.510 0.150 0.957 16.289 0.160
Cow milk
Kneading water 15.00 0.674 0.4 59.347 0.035 0.223 33.086 0.041
Fresh cheese 3.200 48.172 21.7 45.046 3.532 22.534 46.778 2.463
Whey 25.90 6.154 0.5 8.124 0.200 1.276 20.734 0.195
Mixed milk
Kneading water 15.00 0.875 0.5 57.142 0.057 0.319 36.457 0.045
Fresh cheese 3.500 48.853 19.5 39.915 3.942 25.149 51.478 2.736
Abdel- Kader (1993) observed that losses of fat and content of buffalo milk as well the larger micelles of
protein were higher in buffalo milk treatment and its buffalo milk casein.
admixtures; this is may be due to the larger fat globules Udabage et al. (2001) studied the effects of ionic
of buffalo milk fat as compared with those of cow and calcium on rennet coagulation. They found that citrate
goat milk. and EDTA completely inhibited gelation; this was
Sabikhi and Kanawjia (1992) observed that the T.S. reversed by adding calcium chloride. They suggested
in the whey had a minimum of 7.26 in the 1:1 blend of that, when the minimum requirements for colloidal
goat and buffalo milk, whereas the 3:1 blend and the calcium phosphate removal and casein were met, the
control exhibited a loss of 7.48 and 7.56 %, coagulation time decreased as ionic calcium increased.
respectively. The losses in the 1:3 blends and the pure Therefore, an optimum concentration of ionic calcium is
goat milk system were 7.76 and 8.23% in that order. necessary for the correct curd firmness and cutting time.
This explains the decrease of total solid recovery in the For example, it could be increased by the addition of
milk system containing more than 50 % of goat milk. calcium chloride to milk to enhance the curd firmness and
to shorten the RCT.
From the same Table (2) the losses of fat and protein
into whey and kneading water were higher in buffalo Recovery of fat and protein contents in fresh cheese
milk treatment than cow milk treatment. This is may be To compare between the three treatments fat and
due to the larger fat globules of buffalo milk than those protein losses were calculated in whey and kneading
of cow milk at mean time protein content of water, as well the retained fat and protein in fresh
standardized buffalo milk is higher than those of cow cheese.
milk. Mixed milk treatment took values less than From table (3) it is clear that losses of fat are
buffalo milk and higher than cow milk treatment. markedly higher in buffalo milk treatment than cow
El- Zoghby (1988) run a comparative study between milk treatment. On the other hand, recovery of fat
cow milk (4%fat) and mixed milk, cow: buffalo (77.15%) is higher in cow milk treatment than buffalo
(1:1having 4% fat) and he found % total fat loss and fat milk treatment (73.58%). Mixing of cow milk with
recovery (22.75/ 77.25) and (23.30/ 76.70) for cow and buffalo milk decreased losses of fat in whey and
buffalo milk respectively. He found also that respective kneading water, and increased fat recovery to reach
% total protein loss and protein recovery % were (75.83%).
(23.82/76.18) and (23.61/74.39 %) respectively. Total losses of fat in whey and kneading water were
From kneading point of view, buffalo and mixed 25.33, 21.22 and 22.66% for buffalo, cow and mixed
milk curds were kneaded at 80° ± 2°C as well kneading milk treatments.
time reached 7 minutes. El-zougby (1988) found similar trend of results
Fat content of buffalo milk cheese was less than being 22.0, 14.76 and 20.0% for cow, buffalo and (C+B
those of cow and mixed milk treatments, because the 1: 1) while recoveries were 86.1, 71.67 and 80.44
losses into whey and kneading water were higher. respectively.
Contrary to fat content, protein content of the cheese of Abdel- Kader (1993) found that fat losses were
buffalo milk was markedly higher than those of cow higher in buffalo milk treatment followed by mixed
and mixed milks. This is due to the higher protein
167 Zedan, I.A.; et al.,: Quality Evaluation Of Mozzarella Cheese From Different Milk Types

milk and were relatively less in cow milk and he added gave the highest yield (12.33%), while cow milk cheese
that acidifying the different types of milk at low pH gave the lowest yield (10.66%). Admixing the buffalo
increased the loss of fat and protein either in whey of milk with cow milk raised the yield of cow milk
kneading water during Kachkaval cheese making. treatment to reach (11.66%). The highest yield of
Similar to fat, protein losses were calculated in whey buffalo milk is due to the higher T.S of milk cheese
and kneading water Table (3). From the same table losses (13.38%) as compared with cow milk cheese (11.52%).
of protein in whey and kneading water was similarly Similar results were obtained by Sabikhi and Kanawjia
calculated. Losses in whey were higher than losses of (1993) who found from 100% buffalo milk yield was
protein in kneading water for all treatments. (15.44%) and (15.20%) for admixed B + G (1: 1).
The highest losses of protein were for buffalo milk El-Zougby (1994) produced mozzarella cheese from
treatment, and the lowest was for cow milk treatment. B, C and G milk B+C (1:1), B+G (1:1), C+G (1:1) 3%
The additions of cow milk cheese to buffalo milk fat. The yield of fresh cheese were, 11.62, 8.95, 7.93,
cheese decreased the total losses of protein. Recovery 10.50,10.35, 8.37 and 9.15% for B, C, G and B+C,
protein values were 68.30, 70.69 and 69.03% for B+G,C+G and B+C+G respectively.
buffalo, cow and mixed milk treatments respectively. Ghosh and singh (1996) observed that the cow and
Sabikhi and Kanawjia (1992) observed that the T.S. buffalo milk had significant effect (P< 0.01) on the
recovery increased from 52.01% in the control buffalo yield of mozzarella cheese. The yield of buffalo milk
milk to 52.68%, with increasing level of mixing goat cheese was higher (14.38%) than that of cow milk
milk, up to the extent of 50 % level. Further increase in cheese (12.40%).
the goat milk proportion exhibited a downward trend in The buffalo milk is richer in fat and protein
the T.S. recovery. especially casein Ahmed et al., (2008) and casein is the
Effect of milk type on the cheese yield. major constituent that influences the cheese yield and
The yield of cheese was calculated for fresh cheese and chemical composition of milk.
results were tabulated in Table (4). Effect of milk type on chemical composition of
From Table (4) it is clear that buffalo milk cheese Mozzarella cheese during 28 days of storage at 5 ±10C

Table 3. Recovery of fat and protein contents in the fresh cheese during Mozzarella cheese
making as affected by milk type
Constituents Buffalo milk Cow milk Mixed milk
Amount of fat in milk (Kg) 0.9 0.9 0.9
Fat loss in whey (Kg) 0.153 0.131 0.129
Fat loss in kneading water (Kg) 0.075 0.060 0.075
Total fat loss% 25.33 21.22 22.66
Amount of fat in fresh cheese (Kg) 0.662 0.694 0.682
Fat recovery % 73.58 77.15 75.83
Amount of Protein in milk (Kg) 1.428 1.020 1.275
Protein loss in whey (Kg) 0.419 0.250 0.330
Protein loss in kneading water (Kg) 0.061 0.033 0.047
Total Protein loss% 33.61 27.74 29.56
Amount of Protein in fresh cheese (Kg) 0.975 0.721 0.880
Protein recovery % 68.30 70.69 69.03

Table 4. The yield of cheese as affected by milk type

Amount of Amount of milk Amount of
Type of milk Yield %
whey (Kg) (Kg) curd (Kg)
Buffalo milk 25.5 30 3.70 12.33
Cow milk 26.2 30 3.20 10.66
Mixed of Buffalo and Cow 25.9 30 3.50 11.66
 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL.35, No.3 JULY- SEPTEMBER 2014 168

Titratable acidity and PH values.

From table (5) it is clear that as storage time advanced, Fat content & Fat/DM.
acidity increased, while pH values decreased. Acidity/pH From the same table fat content is higher in cow and
of fresh cheese were (0.76/5.23), (0.82/5.16) and mixed milk cheese as compared with buffalo milk cheese.
(0.79/5.2) for buffalo, cow and mixed milk respectively. This is may be due to the higher losses of fat in whey and
These values were (1.03/4.91), (1.11/4.79) and kneading water. Fat/DM for fresh and 28 days old cheese
(1.05/4.89) for 28 days old cheese respectively. The were (36.055/37.412), (45.046/45.653) and
general trend of these results was in agreement with that (39.915/41.606%) for buffalo, cow and mixed milk
found by El-Abbassy et al (1991). cheese respectively. These results in agreement with El-
Titratable acidity and PH values for admixtures of Zoughby (1994) showed that the as storage period was
buffalo and goat milk were determined by Sabikhi and advanced the fat content increased. This phenomenon is
Kanawjia (1992) results obtained for acidity and PH due to the gradual loss of moisture content during
were (0.357/5.76), (0.363/5.62), (0.354/5.591) storage.
,(0.362/5.64) and (0.370/5.68) for 100% buffalo, (3:1), El- Batawy, et al., (2004) observed that the cow
(1:1), (1:3) and 100% goat milk when fresh cheese milk Mozzarella cheese tended to be softer, slightly
respectively. better in flexibility and contained slightly higher
El-Zoughby (1994) found that acidity of buffalo moisture, fat and salt content whereas buffalo milk
milk cheese was less than those of cow and goat milk Mozzarella cheese had higher protein content.
cheese and also the development of acidity of such Helal(2006) found that the fat content was ranged
cheese during storage was slower than those of cows between 21.2 and 23.1 % and between 20.1 and 21.9 %
and goats milk cheese. This could be explained on the for mozzarella cheeses made from cow and buffalo
basis that buffalo milk cheese possesses a higher milk, respectively. Fat content of buffalo cheeses was
buffering capacity than those of cow milk Abdel- Kader always lower than that of cow cheeses.
(1993).
Salt & salt/DM.
Total solid content.
From the same Table (5) salt content ranged
Total solid of cheese from different treatments were between 1.162 and 1.345 %, as the storage period
tabulated in table (5).The lower total solid content was advanced salt content apparently increased because of
found for cow milk cheese in comparison with buffalo the increase in total solid this was reported by Sabikhi
milk cheese. Total solid of fresh cheese and 28 days old and Kanawjia (1992). Salt /DM of fresh and 28 days old
cheese were (49.645/50.785), (48.172/49.284) and cheese stored at 5±1 0C were (2.709 /3.109), (2.428
(48.853/49.992) for buffalo, cow and mixed milk /2.848) and (2.513% /2.808 %) for buffalo, cow and
respectively. mixed milk respectively.
El-Zoughby (1994) showed that the lower moisture Abdel- Kader, (1993) found that there is no definite
content was found for buffalo milk cheese and also the effect of type of milk on salt content of cheese. The
blending of buffalo milk to the other types of milk increase in salt content as storage period increased is
decreased the moisture content of cheese resulted from owing to the gradual decrease of moisture during
the admixtures milk cheese. storage at 4C.
Helal (2006) found that the moisture content was Calcium contents.
ranged between 50.31% and 54.13 % and between
46.33% and 49.81% for mozzarella chesses made from Also table (5) included the calcium content of fresh
cow and buffalo milk respectively. Moisture content of and 28 days old cheese .Similar to the other
buffalo cheeses was always lower than that of cow components, as storage period advanced, the total
cheeses. calcium increased .Buffalo milk cheese had higher
calcium content than cow milk cheese. Also the addition
Sameen, et al., (2010) observed that the moisture of buffalo milk to cow milk raised the calcium content
and protein content of cheese significantly affected by of ad mixture cheese. The obtained results are in
the difference in milk sources, fat level, starter cultures agreement with those obtained by Abdel-kader (1993)
during ripening. The pH and acidity also influenced by and El-Zoughby, (1994).
all variables except fat level whereas the fat content of
cheese only influenced by fat levels of milk. Ghosh and Singh (1996) observed that cow milk
cheese contained slightly higher moisture than the
cheese made from buffalo milk but the difference was
169 Zedan, I.A.; et al.,: Quality Evaluation Of Mozzarella Cheese From Different Milk Types

not significant (P>0.05).

Table 5. Effect of milk type on acidity, pH, Salt, total solid and fat contents of Mozzarella
cheese during 28 days of storage at 5 ±10C
Parameter Storage Period per day Buffalo milk Cow milk Mixed milk
Fresh 0.76 0.82 0.79
Acidity% 14 0.85 0.94 0.88
28 1.03 1.11 1.05
Fresh 5.23 5.16 5.2
PH value 14 5.09 4.96 5.02
28 4.91 4.79 4.89
Fresh 49.645 48.172 48.853
TS% 14 50.425 48.863 49.559
28 50.785 49.284 49.992
Fresh 17.9 21.7 19.5
Fat % 14 18.6 22.2 20.3
28 19.0 22.5 20.8
Fresh 36.055 45.046 39.915
Fat / DM % 14 36.886 45.433 40.961
28 37.412 45.653 41.606
Fresh 1.345 1.170 1.228
Salt % 14 1.462 1.287 1.345
28 1.579 1.404 1.404
Fresh 2.709 2.428 2.513
Salt / DM % 14 2.899 2.633 2.713
28 3.109 2.848 2.808
Fresh 0.712 0.587 0.658
Total Calcium %
28 0.806 0.631 0.712
Therefore, the two types of milk with fat content had no according with those observed by EL-Zoughby (1994)
significant on the moisture content of Mozzarella and Abbas (2003) who found that total nitrogen of
cheese. The fat content was relatively higher (24.80%) buffalo milk cheese was higher than other treatments
in the cheese made from cow milk whereas the protein and also blending it with other milk raised markedly the
content was higher in the cheese from buffalo milk. TN of the admixture milk cheese. Also show that
Higher moisture, fat and salt content were recorded in decomposition of buffalo protein was slower than those
cow milk cheese, whereas, protein and ash content were of cows and goats milk. Also the addition of buffalo
higher in buffalo milk cheese. This is due to the higher milk to other milk led the admixtures to slow their
protein and mineral content of buffalo milk. Lower protein decomposition.
moisture retention in the buffalo cheese could be Soluble nitrogen (SN)
attributed either to the higher protein and mineral As indicated in table (6), although the cheese was
content. kept at 4 0C, the soluble nitrogen content gradually
Effect of milk type on the total nitrogen, soluble increased as time of storage was advanced. To compare
nitrogen and total volatile fatty acids of mozzarella between the hydrolysis of the three treatments SN/TN
cheese was taken as a measure of protein coefficient hydrolysis.
Total nitrogen (TN) Results show that decomposition of buffalo protein was
slower than those of cow and mixed milk. Fresh cheeses
From the table (6) it could notice that total nitrogen
have SN/TN values 4.138, 7.248 and 5.200% for buffalo,
of buffalo milk cheese was higher than other treatments.
cow and mixed cheeses respectively. Respective values
The apparent increase in TN is owing to the losses of
for 4 weeks old cheese were 6.385, 11.711 and 10.051%
some moisture and increasing of T.S. Total nitrogen for
respectively.
fresh and 28 days old cheese were (4.132/4.275),
(3.532/3.646) and (3.942% / 4.079%) for buffalo, cow Abdel-kader (1993) found the same trend for
and mixed milk respectively. The results are in nitrogen fractions of Kachkaval cheese made from
 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL.35, No.3 JULY- SEPTEMBER 2014 170

buffalo or cow milk and either mixtures. He reported cow milk casein.
that cow milk cheese showed higher values for water Cow cheeses had three to four times TVFA higher
soluble nitrogen (WSN) and non protein nitrogen than cheeses made from buffalo milk. These finding are
(NPN) than mixed milk or buffalo milk cheese. These similar to those obtained by El-Zoghby (1994) and
results are also in common with that reported by EL- Abbas (2003) found that the TVFA content was
Zoughby (1994) and Abbas (2003). increased as time of storage was advanced for all
Helal(2006) found that the soluble nitrogen (SN) treatments. Also type of milk has noticeable effect on
content was varied from 0.24 % to 0.27 % and from TVFA being the lowest for buffalo milk and the highest
0.13 % to 0.18 % for cheeses made from cow and for goat milk cheese. The higher content of TVFA of
buffalo milk, respectively. goat milk cheese could be due to the higher level of
El-Batawy, (2004), found that the slight increase was short chain fatty acids content of goat milk.
observed in the TN of the UF-Mozzarella cheese for El-Batawy,(2004) showed that TVFA increased with
different treatment. These results are expected as a result progressing storage in all samples. However, the rate of
of the concentration of casein and the retaining of whey increase in TVFA varied considerably among the
protein in the retentate by the ultrafiltration process. Also treatment. UF-Mozzarella cheese either fresh or stored
the SN/TN% in traditional Mozzarella cheese exhibited contained lower TVFA than that of traditional one. This
higher values than UF- Mozzarella cheese. The SN/TN% may be due to the inhibition of lipase enzyme in UF-
of mozzarella cheese made from buffalo milk was lower cheese and the higher moisture content in the traditional
than that of cow milk or that of their mixture (1:1). The method, which has active lipase. The TVFA content of
corresponding values of SN/TN% when concentrated mozzarella cheese made of normal or concentrated cow
milk was used, gave the same trend. milk was higher than that in the corresponding cheese
Total volatile fatty acids (TVFA) made of either buffalo milk or from the mixture of the
two kinds of milk (1:1).
During manufacturing and ripening of cheese most
of lactose is fermented mainly into lactic acid and other Helal(2006) found that the total volatile fatty acids
products. Total volatile fatty acids expressed as ml. of content was ranged from 6.6 to 8.6 and from 2.0 to 2.3
0.1 N NaOH /100 gm of the cheese as affected by milk (ml NaOH 0.1N/100 gm of cheese) for cheeses made
types were tabulated in table (6). The TVFA of cow from cow and buffalo milk, respectively.
milk cheese was higher (8.0) for cow milk cheese and Ismail and Abdel- Kader (2012) showed that
the lowest (3.3) for buffalo milk. Mixing both milks manufacture of Mozzarella cheese from buffalo milk led
together slightly increase the TVFA to (4.0). By the end to slow in the protein decomposition of cheese. Also,
of storage values raised to be 12.0, 20.0 and 18.0 for the TVFA content of Mozzarella cheese made from cow
buffalo, cow and mixed milk respectively .It is well or goat milk was higher than that made from buffalo
known that micelles of buffalo milk casein is larger as milk.
well buffalo milk had higher buffer capacity which led
to slow protein and fat hydrolysis, as compared with
Table 6. Effect of milk type on total nitrogen, soluble nitrogen and TVFA of Mozzarella
cheese during 28 days of storage at 5 ±1 0C
Parameter Storage Period per day Buffalo milk Cow milk Mixed milk
Fresh 4.132 3.532 3.942
TN% 14 4.221 3.602 4.021
28 4.275 3.646 4.079
Fresh 8.323 7.332 8.069
TN/DM % 14 8.370 7.371 8.113
28 8.417 7.397 8.159
Fresh 0.171 0.256 0.205
SN% 14 0.228 0.342 0.273
28 0.273 0.427 0.410
Fresh 4.138 7.248 5.200
SN/TN% 14 5.401 9.494 6.789
28 6.385 11.711 10.051
TVFA ml NaOH 0.1N Fresh 3.3 8.0 4.0
/ 100 g of cheese 14 7.3 15.3 10
171 Zedan, I.A.; et al.,: Quality Evaluation Of Mozzarella Cheese From Different Milk Types

28 12.0 20.0 18

Effect of milk type on rheological properties of slightly lowered the meltability of the resultant blend
mozzarella cheese cheese (buffalo + goat milk cheese) compared with that
made from goat milk while the addition of cow milk to
Meltability of cheese
the goat milk raised the meltability of the admixture cow
There are standards for functional properties such as + goat milk cheese.
meltability and its relation to the quality specification.
Ghosh,and Singh,(1996) found that the melting and
As meltability increased, the quality of the Mozzarella
fat leakage of cheese made from cow milk was more than
cheese increased. Results of meltability were tabulated
that of made from buffalo milk.
in table (7). A storage period of Mozzarella cheese
increased, meltability parallel, was increased in all Mostafa, et al., (1996) studied the metability of cheese
treatments. On the other hand type of milk had a as affected by type of milk. Mozzarella cheese showed
marked effect on meltability, although the fat % was the increased meltability with advanced storage in all
same for all of treatments being 3% values of treatment. Fresh cheese from buffalos milk showed the
meltability of fresh cheese were 65, 117 and 90 mm. for lowest, while that from cow milk showed the highest
buffalo, cow and mixed milk respectively. Respective meltability. On the other hand, the addition of cow or
values for 28 days old cheese were 105, 169 and 138 goat milk to buffalo milk improved the meltability of the
mm. respectively. These results are in line with those resultant cheese.
obtained by Sabikhi and Kanawjia (1992). found that the Abbas (2003) and Helal (2006) found that buffalo
metability and fat leakage in mozzarella cheese increased milk cheese showed the lowest meltability in all
consistently with the increase in goat milk levels. Ghosh treatments especially at zero time.
and singh (1992) studied the effect of packaging on Sameen, et al., (2008) observed that the cheese from
melting of Mozzarella cheese stored in a refrigerator mixture of cow and buffalo milk had higher meltability
during 49 days. Results showed the same trend and sensory scores, as compared with buffalo milk
concerning increasing the meltability values during cheese, therefore it is more suitable for pizza toping than
storage while packaging has no marked significant effect cheese from buffalo.
on meltability.
Stretchability of cheese
El-Zoughby (1994) found that buffalo milk fresh
cheese had the lowest meltability among the other types Stretchability defined as the ease and extent to
of cheese from different treatments and reached one half which melted Mozzarella can be drawn to form string
of cow milk fresh cheese. Also goat milk fresh cheese Gunasekaren and Mehmet (2003). From table (7) the
gave lower meltability value as compared with cow milk Stretchability values of cheese expressed as (cm) after
cheese. On the other hand the addition of cow or goat fresh and 28day of storage at 5±1 0C were (20/ 82),
milk to buffalo milk led to improve meltability of the (75/116) and (62 cm and 96cm) for buffalo, cow and
resultant cheese. The addition of buffalo milk to goat milk mixed mozzarella cheese respectively.

Table 7. Meltability, Stretchability and Oiling off of mozzarella cheese as affected by milk
type during storage at 5±1 0C
Treatment
Storage
Properties Buffalo milk Cow milk Mixed milk F p
period
(n=3) (n=3) (n=3)
Fresh 65.0a ± 1.0 117.0b ± 1.0 90.0c ± 1.0 2029.000* <0.001*
Meltability
14 days 81.0a ± 1.0 146.0b ± 1.0 113.0c ± 1.0 3169.000* <0.001*
(mm)
28 days 105.0a ± 1.0 169.0b ± 1.0 138.0c ± 1.0 3073.000* <0.001*
Fresh 20.0a ± 1.0 75.0b ± 1.0 62.0c ± 1.0 2479.000* <0.001*
Strechability
14 days 52.0a ± 1.0 96.33b ± 1.53 81.0c ± 1.0 1052.846* <0.001*
(cm)
28 days 82.0a ± 1.0 116.0b ± 1.0 96.0c ± 1.0 876.000* <0.001*
Fresh 2.68a ± 0.16 1.56b ± 0.13 2.09c ± 0.15 47.088* <0.001*
Oiling off % 14 days 4.38a ± 0.19 3.0b ± 0.16 3.64c ± 0.15 55.841* <0.001*
28 days 6.39a ± 0.13 4.76b ± 0.15 5.55c ± 0.21 74.333* <0.001*
F: F test (ANOVA)
 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL.35, No.3 JULY- SEPTEMBER 2014 172

The different superscripts are significant

*: Statistically significant at p ≤ 0.05

The improved functionality ( stretchability ) during El- Batawy, et al., (2004) found that the higher
mozzarella aging may be attributed in part to the age oiling off in UF-cheese than traditional ones. That
related reduction in concentration of intact para-casein generally more fat leakage is found with cheese
and the increased water binding capacity of the casein. manufactured from UF-milk during cooking. This may
An increase in the water binding capacity of the para- be due to the effects of a coarser protein and fat
casein is expected to enhance functionality as it is distribution in the cheese, and the less of casein
conductive to greater retention of moisture during molecules directly involved in the curd formation. Less
baking of the Pizza, which in turn limits the occurrence casein incorporated into the curd matrix, resulting in
of defects associated with excessive dehydration, such less fat, entrapment. The oiling off increased as the
as, burning, crusting and poor flowability. storage period advanced, but lower oiling off was
Sabikhi and Kanawjia (1992) found that the occurred after 4 weeks (Ghosh and Singh, 1991).
maximum stretchability was observed in the cheese Helal (2006) found that the type of milk affected the
made from the 1:1 admixture of buffalo and goat milk, values of fat leakage, and in general buffalo cheese
which had an average arbitrary score of 4.98. The score showed the lowest fat leakage in all treatments.
reduced to the minimum of 2.0 in the goat milk cheese. Effect of milk type on the migration of cheese
The corresponding scores for the control and 3:1 and proteins through electrophoretic pattern using
1:3 blend cheeses were 4.07, 4.72 and 2.93, PAGE urea.
respectively.
Figure (2) illustrate the electrophoretic pattern of
Ghosh and Singh (1996) found that the stretchability different mozzarella cheese on PAGE UREA
of both cow and buffalo milk cheese were good. photogram. It is clear that cow milk cheese sample had
However, more critically cheese from buffalo milk numerous bands (layers), which indicate the higher
slightly superior to cow milk. The soft and fine threads of protein hydrolysis followed by mixed milk cheese. The
cow milk cheese may be due to lesser protein content. less numerous bands are shown for buffalo milk cheese
Guinee, et al., (2001) found a marked increase in sample which indicate less protein hydrolysis. Gowning
stretchability and flowability during the first 30 days of back to (Table 6), the percentage of soluble nitrogen of
Mozzarella cheese ripening at 0, 4, 10, or 150C, while it cow milk cheese is higher than those of buffalo and
decreased after that, especially at higher storage mixed milk cheese.
temperatures. Thus the electrophoretic pattern of proteins from
Oiling off of cheese different milk showed the presence of ∝s and β-casein
Oiling off is regarded as a defect of this type of as the major components and minor fast and slow
cheese when melted on the top of pie. The excessive moving products. The mobility and relative intensity of
free oil in Mozzarella cheese is of major quality the ∝s-bands differs according to the type of milk. The
problem. Table (7) illustrated also values of fat leakage results indicate that proteolysis in the ∝s-fraction
(oiling off) percentage during storage of mozzarella occurred in all types of milk. The electrophoretic
cheese at 5 ±10C for fresh, 14 and 28 days old cheeses. pattern of cheese also showed 1 -2 bands of mobility
Oiling off% of fresh and 28 days cheese values were slower than the B-casein band in cheese from the
(2.68/ 6.39), (1.56/ 4.76) and (2.09% and 5.55%) for different milks. In the mean time the intensity of the B-
buffalo, cow and mixed milk respectively. Obtained casein band decreased suggesting that the slow moving
result showed that oiling off% increased gradually as product arrised from the proteolysis of this fraction.
the storage time was advanced for all treatments. These El-Zoughby, (1994), found that the proteolysis
results are in agreement with those reported by El- occurred in Mozzarella cheese made from different milk
Zoghby (1994) and Abbas (2003). during storage, and that both ∝s and B- casein were
Abdel El-Gawad (1998) found direct relation attacked. This indicate that both residual milk clotting
between fat content of milk cheese and the leakage of enzymes and plasmin play a prodominat role in the
fat. It was higher (5%) in 3% cow milk than (3%) proteolysis of this type of cheese.
buffalo milk. the lowest values (0.50%) for 1.5% The electrophoretic patterns of cheese proteins done
buffalo milk .Also storage period led to a marked by Mostafa, et al., (1996), showed the presence of ∝s
increase in oiling off of all treatments. and B- casein as the major components and minor fast
and slow moving products. The most obvious difference
173 Zedan, I.A.; et al.,: Quality Evaluation Of Mozzarella Cheese From Different Milk Types

was found in cheese from goats milk which showed Microscopic scanned investigations done by
minor ∝s -casein band, while B- casein appeared as Mansour, W.M.S (2005) found that buffalo mozzarella
major constituent of noticeable intensity. After 4 weeks cheese showed granular dense protein matrix with
of storage cheese from different treatments showed smaller and fewer cavities and less fiberness structure.
marked proteolysis as apparent from the number and On the other hand, cow mozzarella cheese indicated an
intensity of the separated protein bands. After 4 weeks opaque structure with some larger pockets and highly
of storage marked proteolysis in ∝s -casein and B- fiberness structure with texture.
casein was detected in mozzarella cheese for all milk Buffalo milk cheese protein are more highly
types. aggregated and require more thermal energy to disrupt
Effect of milk type on the Mozzarella cheese the aggregates while cow milk cheese had smaller
microstructure. protein aggregates and a more hydrated protein matrix
Scanning electron micrographs of cow, buffalo and with better melt Brain et al., (1998).
mixed mozzarella cheese are shown in Figure (3) Imm, et al., (2003) found that the small cavities
understanding the microstructure of mozzarella cheese, present in cheese at early storage were transformed to
particularly how the casein and fat interact during and elongated fibrous matrix as storage proceeded. The
after manufacture can provide valuable insight into typical fibrous matrix was found at 2 week for bovine
what constitutes a quality product. The buffalo milk mozzarella cheese and 4 week for caprine mozzarella
curd was found to be less porous when compared with cheese. Bovine mozzarella cheese appeared to have a
the curd made from the cow milk. This is likely to be a denser protein matrix at early storage, but fusion and
result of the different protein concentrations in the aggregation of small cavities occurred faster than
original bovine milks. A higher protein concentration caprine mozzarella cheese as aging continued. The
lowers the volume fraction of the aqueous phase, which enlargement of cavities during storage might suggest
consequently lowers mean distance between casein weakening of the protein matrix Poduval and Mistry,
micelles and so increases the extent of their subsequent (1999).
aggregation. The buffalo milk, having the higher protein El- Batawy, et al., (2004). Found that the
content, also displays lower gel porosity, with more microstructure of cheese matrix varies in appearance
dense protein fibers, compared with cow milk curd according to the kind of milk and other treatment such
(Ong et al. 2011). as concentration the milk by UF- technique.

Figure 2. Electrophoretic pattern of fresh Mozzarella cheese as affected by type of milk

cheese
1= Cow fresh cheese 2= Cow after storage 3 = Buffalo fresh cheese
4 = Buffalo after storage 5 = Buffalo + Cow (1:1) fresh cheese 6 = Buffalo + Cow (1:1) after storage
 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL.35, No.3 JULY- SEPTEMBER 2014 174

(C) (B)

(M)
Figure 3. Scanning electron micrographs of Mozzarella cheese from Cow milk (C), buffalo
milk (B) and mixed milk (M). White area: protein matrix, black areas: fat and serum
pockets
Effect of milk type on the sensory evaluation of The addition of cow milk to buffalo milk improved
Mozzarella cheese the texture to be 25 and 27 points for fresh and 28 days
The ten judges of the dairy science department gave old cheese.
the evaluation marks for appearance, texture and flavor for Flavor of cow cheese was highly appreciated by most
the unknown samples of mozzarella cheese. According to of the judgers to have 45 and 47 points out of 50 and
the method described by Nelson and Trout (1956), 15 praised the attractive flavor while they difficulty accepted
point for appearance, 35 points for body and texture and the flavor of buffalo milk and gave 31 and 36 points for
50 point for flavor. Samples of fresh and 28 day storage fresh and 28 days old buffalo milk cheese.
cheese were evaluated and results were illustrated in table They detected the difference between samples of
(8). buffalo and mixed milk giving the flavors 36 and 38
Appearance of all cheese slightly decreased as the points for fresh and 28 days old cheese.
storage time advanced, while texture and flavor Total scoring points were (88/91), (63/69) and
markedly increased as a result of storage. Body and (72/75) point out of 100 for fresh and 28 days old
texture of cow milk gained 31 and 33 out of 35 for fresh cheese for C, B and M respectively. It is recommended
and stored cheese, while buffalo milk cheese gained 22 from rheological and sensory evaluation to process
and 24 points respectively. mozzarella cheese from cow milk.
175 Zedan, I.A.; et al.,: Quality Evaluation Of Mozzarella Cheese From Different Milk Types

Table 8. Sensory evaluation of Mozzarella cheese made from Buffalo, Cow and mixed milk
(1:1) during storage at 5+1 0C
Storage Periods Treatment
Properties
(Days) Buffalo milk Cow milk Mixed milk
Appearance (15) 10 12 11
Body &Texture (35) 22 31 25
Fresh
Flavor (50) 31 45 36
Total (100) 63 88 72
Appearance (15) 9 11 10
Body &Texture (35) 24 33 27
28 day
Flavor (50) 36 47 38
Total (100) 69 91 75
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‫ﺍﻟﻤﻠﺨﺹ ﺍﻟﻌﺭﺒﻲ‬

‫ﺘﻘﻴﻴﻡ ﺍﻟﺠﻭﺩﺓ ﻓﻰ ﺠﺒﻥ ﺍﻟﻤﻭﺯﺍﺭﻴﻼ ﺍﻟﻤﺼﻨﻊ ﻤﻥ ﺍﻨﻭﺍﻉ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻻﻟﺒﺎﻥ‬

‫ﺇﺒﺭﺍﻫﻴﻡ ﻋﺒﺩ ﺍﷲ ﺯﻴﺩﺍﻥ‪ ،‬ﺯﻴﻨﺏ ﺃﺒﻭ ﺸﻠﻭﻉ ﻭﺴﻠﻔﻴﺎ ﻤﺠﺩﻯ ﺯﻜﻰ‬

‫‪ TVFA‬ﻭ‪ SN‬ﺘﺯﺩﺍﺩ ﺘﺩﺭﻴﺠﻴﺎ ﺒﺯﻴﺎﺩﺓ ﻓﺘﺭﺓ ﺍﻟﺘﺨﺯﻴﻥ‪ .‬ﻟﻭﺤﻅ ﺍﻥ‬ ‫ﺘﻡ ﺘﺼﻨﻴﻊ ﺠﺒﻥ ﺍﻟﻤﻭﺯﺍﻴﻠﻼ ﺒﺎﻟﻁﺭﻴﻘﺔ ﺍﻟﺘﻘﻠﻴﺩﻴﺔ ﻤﻥ ﻟﺒﻥ‬
‫ﺍﻟﺠﺒﻥ ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﻜﺎﻥ ﺍﻻﻗل ﻓﻰ ﺩﺭﺠﺔ‬ ‫ﺠﺎﻤﻭﺴﻰ ﻭﻟﺒﻥ ﺒﻘﺭﻯ ﻭﺨﻠﻴﻁ ﺒﻴﻨﻬﻤﺎ ﺒﻨﺴﺒﺔ )‪ (١:١‬ﺒﻌﺩ ﺘﻌﺩﻴل‬
‫ﺍﻻﻨﺼﻬﺎﺭ ‪ Meltability‬ﻭﺍﻟﻤﻁﺎﻁﻴﺔ‪ Stretchability‬ﻭﺍﻷﻋﻠﻰ‬ ‫ﻨﺴﺒﺔ ﺍﻟﺩﻫﻥ ﺇﻟﻰ ‪ ،%٣‬ﺜﻡ ﺘﻡ ﺘﺨﺯﻴﻥ ﺠﺒﻥ ﺍﻟﻤﻌﺎﻤﻼﺕ ﺍﻟﻨﺎﺘﺠﺔ‬
‫ﻓﻰ ﺍﻨﻔﺼﺎل ﺍﻟﺩﻫﻥ ‪, Oiling off‬ﻴﻼﺤﻅ ﺃﻥ ﺸﻜل ﺍﻟﺘﺤﻠل‬ ‫ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ )‪°١ ± ٥‬ﻡ( ﻟﻤﺩﺓ ‪ ٢٨‬ﻴﻭﻤﺎ ﻤﻊ ﺇﺠﺭﺍﺀ‬
‫ﺍﻟﻜﻬﺭﺒﻰ ﻟﺠﺯﺌﻴﺎﺕ ﺍﻟﻜﺎﺯﻴﻥ ‪ Electrophoretic pattern‬ﻓﻰ‬ ‫ﺍﻟﺘﺤﻠﻴﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﺭﺍﻴﻭﻟﻭﺠﻴﺔ ﻭﺍﻟﺤﺴﻴﺔ ﻭﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﺩﻗﻴﻕ‬
‫ﺍﻟﺠﺒﻥ ﺍﻟﻨﺎﺘﺞ ﻤﺘﺸﺎﺒﻬﺔ ﻓﻰ ﻋﻴﻨﺎﺕ ﺠﺒﻥ ﺍﻟﻤﻭﺯﺍﺭﻴﻠﻼ ﺍﻟﺒﻘﺭﻯ‬ ‫ﻭﻟﻘﺩ ﺍﻭﻀﺤﺕ ﺍﻟﻨﺘﺎﺌﺞ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺍﻟﻰ ﻤﺎ ﻴﻠﻰ‪:‬‬
‫ﻭﺍﻟﺠﺎﻤﻭﺴﻰ ﻭﺍﻟﺨﻠﻴﻁ ﺒﻨﺴﺒﺔ)‪ .(١:١‬ﻭﻓﻰ ﻨﻬﺎﻴﺔ ﻓﺘﺭﺓ ﺍﻟﺘﺨﺯﻴﻥ‬ ‫ﻜﺎﻥ ﻓﻘﺩ ﺍﻟﺩﻫﻥ ﻭﺍﻟﺒﺭﻭﺘﻴﻥ ﻓﻰ ﺍﻟﺸﺭﺵ ﻭﻤﺎﺀ ﺍﻟﻌﺠﻥ ﻟﻠﺒﻥ‬
‫ﻴﻅﻬﺭ ﻤﺭﻜﺏ ‪ αs casein‬ﻭ ‪ β-casein‬ﻜﻤﻜﻭﻨﺎﺕ ﺭﺌﻴﺴﻴﺔ‪ .‬ﻜﻤﺎ‬ ‫ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﻋﻠﻰ ﻤﻥ ﺍﻟﻠﺒﻥ ﺍﻟﺒﻘﺭﻯ‪ .‬ﻜﻤﺎ ﺍﻥ ﺍﻀﺎﻓﺔ ﺍﻟﻠﺒﻥ‬
‫ﺍﻅﻬﺭﺕ ﺩﺭﺍﺴﺔ ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﺩﺍﺨﻠﻰ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻤﻴﻜﺭﻭﺴﻜﻭﺏ‬ ‫ﺍﻟﺒﻘﺭﻯ ﺍﻟﻰ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﺩﻯ ﺍﻟﻰ ﺘﻘﻠﻴل ﺍﻟﻔﻘﺩ ﻤﻥ ﺍﻟﺩﻫﻥ‬
‫ﺍﻻﻟﻜﺘﺭﻭﻨﻰ ﺍﻥ ﺨﺜﺭﺓ ﺍﻟﺠﺒﻥ ﺍﻟﻤﺼﻨﻊ ﻤﻥ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﻗل‬ ‫ﻭﺍﻟﺒﺭﻭﺘﻴﻥ ﻭﺒﺎﻟﺘﺎﻟﻰ ﺯﻴﺎﺩﺓ ﻜل ﻤﻥ ﺍﻟﺩﻫﻥ ﻭﺍﻟﺒﺭﻭﺘﻴﻥ ﻓﻰ‬
‫ﻤﺴﺎﻤﻴﺔ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﺒﺨﺜﺭﺓ ﺍﻟﺠﺒﻥ ﺍﻟﺒﻘﺭﻯ ﻭﻫﺫﺍ ﻴﺭﺠﻊ ﺍﻟﻰ‬ ‫ﺍﻟﺠﺒﻥ‪ .‬ﻜﻤﺎ ﻜﺎﻥ ﺍﻟﺠﺒﻥ ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﻻﻋﻠﻰ ﻓﻰ‬
‫ﻤﺤﺘﻭﻯ ﺍﻟﺒﺭﻭﺘﻴﻥ ﺍﻟﻌﺎﻟﻰ ﻓﻰ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﻟﺫﻯ ﻴﺘﻤﻴﺯ‬ ‫ﺍﻟﺘﺼﺎﻓﻰ‪ .‬ﻜﻤﺎ ﺘﻤﻴﺯ ﺍﻟﺠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺒﺄﻨﺔ ﺍﻻﻗل ﻓﻰ ﻨﺴﺒﺔ‬
‫ﺒﺘﻜﻭﻴﻥ ﺸﺒﻜﺔ ﺒﺭﻭﺘﻴﻨﻴﺔ ﻟﻴﻔﻴﺔ ﻜﺜﻴﻔﺔ‪.‬ﻜﻤﺎ ﺍﻥ ﺍﻟﺠﺒﻥ ﺍﻟﺒﻘﺭﻯ‬ ‫ﺍﻟﺤﻤﻭﻀﺔ ﻭﺍﻻﻋﻠﻰ ﻓﻰ ﺭﻗﻡ ﺍل ‪ .pH‬ﻓﺈﻥ ﺠﺒﻥ ﺍﻟﻤﻭﺯﺍﻴﻠﻼ‬
‫‪Organoleptic‬‬ ‫ﺤﺼل ﻋﻠﻰ ﺍﻋﻠﻰ ﺍﻟﺩﺭﺠﺎﺕ ﺍﻟﺘﻘﻴﻡ ﺍﻟﺤﺴﻰ‬ ‫ﺍﻟﻤﺼﻨﻊ ﻤﻥ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﻜﺎﻥ ﺍﻷﻋﻠﻰ ﻓﻰ ﻨﺴﺒﺔ ﺍﻟﺠﻭﺍﻤﺩ‬
‫‪ evaluation‬ﻤﻥ ﺤﻴﺙ ﺍﻟﻘﻭﺍﻡ ﻭﺍﻟﺘﺭﻜﻴﺏ ﻭﺍﻟﻤﻅﻬﺭ ﻭﺍﻟﻨﻜﻬﺔ‬ ‫ﺍﻟﺼﻠﺒﺔ ﺍﻟﻜﻠﻴﺔ ﻭﺍﻥ ﺍﻀﺎﻓﺔ ﺍﻟﻠﺒﻥ ﺍﻟﺒﻘﺭﻯ ﺍﻟﻰ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ‬
‫ﺒﻴﻨﻤﺎ ﺍﻟﺠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺤﺼل ﻋﻠﻰ ﺍﻗل ﺍﻟﺩﺭﺠﺎﺕ‪ .‬ﻜﻤﺎ ﺍﻥ‬ ‫ﺍﺩﻯ ﺍﻟﻰ ﺍﻨﺨﻔﺎﺽ ﺍﻟﺠﻭﺍﻤﺩ ﺍﻟﻜﻠﻴﺔ ‪.‬ﺍﻤﺎ ﻗﻴﻡ ﺍﻟﺩﻫﻥ ﻜﺎﻨﺕ ﺍﻋﻠﻰ‬
‫ﺍﻀﺎﻓﺔ ﺍﻟﻠﺒﻥ ﺍﻟﺒﻘﺭﻯ ﺍﻟﻰ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﺩﻯ ﺍﻟﻰ ﺭﻓﻊ ﺠﻭﺩﺓ‬ ‫ﻓﻰ ﺍﻟﻠﺒﻥ ﺍﻟﺒﻘﺭﻯ ﻭﺍﻟﺨﻠﻴﻁ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ‪ .‬ﻜﻤﺎ‬
‫ﺍﻟﺨﻠﻴﻁ‪ .‬ﻭﻋﻤﻭﻤﹸﺎ ﺃﻥ ﺨﻭﺍﺹ ﺠﺒﻥ ﺍﻟﻤﻭﺯﺍﻴﻠﻼ ﻭﺼﻔﺎﺘﻪ ﺍﻟﻤﻤﻴﺯﺓ‬ ‫ﻭﺠﺩ ﺍﻥ ﺍﻟﺠﺒﻥ ﺍﻟﻤﺼﻨﻊ ﻤﻥ ﺍﻟﻠﺒﻥ ﺍﻟﺠﺎﻤﻭﺴﻰ ﺍﻷﻗل ﻓﻰ ﺩﻻﺌل‬
‫ﻟﺼﻨﺎﻋﺔ ﺍﻟﺒﻴﺘﺯﺍ ﺘﺘﻭﻗﻑ ﻋﻠﻰ ﻨﻭﻉ ﺍﻟﺒﻥ ﺍﻟﻤﺴﺘﺨﺩﻡ ﻓﻰ ﺍﻟﺘﺼﻨﻴﻊ‪.‬‬ ‫ﺍﻟﺘﺴﻭﻴﺔ)ﺍﻟﻨﺘﺭﻭﺠﻴﻥ ﺍﻟﺫﺍﺌﺏ‪ ،‬ﺍﻷﺤﻤﺎﺽ ﺍﻟﺩﻫﻨﻴﺔ ﺍﻟﻜﻠﻴﺔ ﺍﻟﻁﻴﺎﺭﺓ(‬
‫ﻭﻫﺫﺍ ﻴﺭﺠﻊ ﻟﻁﺒﻴﻌﺔ ﺍﻟﻜﺎﺯﻴﻥ ﻓﻴﻪ ﺤﻴﺙ ﻴﺘﻡ ﺘﺤﻠﻠﻪ ﺒﺒﻁﺊ‪ .‬ﻭﻨﺴﺒﺔ‬