Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet

Nawaz, Malik A., Masud, Tariq and Sammi, Shehla (2011) Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet. International Journal of Dairy Technology, 64 2: 218-226. doi:10.1111/j.1471-0307.2010.00653.x


Author Nawaz, Malik A.
Masud, Tariq
Sammi, Shehla
Title Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet
Formatted title
Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet
Journal name International Journal of Dairy Technology   Check publisher's open access policy
ISSN 1364-727X
1471-0307
Publication date 2011-05-01
Sub-type Article (original research)
DOI 10.1111/j.1471-0307.2010.00653.x
Open Access Status Not Open Access
Volume 64
Issue 2
Start page 218
End page 226
Total pages 9
Place of publication Chichester, West Sussex, United Kingdom
Publisher Wiley-Blackwell
Language eng
Formatted abstract
This systematic research was conducted to assess the suitability of Withania coagulans for the preparation of mozzarella cheese from buffalo milk. The extract of dried berries of paneer booti (W.coagulans) was prepared in three buffers separately viz. Tris-HCl, phosphate, NaCl and appropriate concentration of crude extracts were tested for their milk coagulating activity. NaCl solution with 0.85% strength was found to be suitable for milk coagulation without any objectionable taste and flavour. The results revealed that 15μL crude enzyme extract per mL of milk was the optimum concentration for coagulation while 4.25 and 37°C were the best levels of pH and incubation temperature for coagulation respectively. Mozzarella cheese prepared from crude enzyme extract was compared with the cheese prepared by calf rennet using acidification process. There was a nonsignificant difference among all tested parameters of both the coagulants. These findings support the suitability of an aqueous extract of W.coagulans for the commercial preparation of different types of mozzarella cheeses.
Keyword Chemical composition
Milk clotting
Mozzarella
Plant rennet
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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