Research Article, J Food Nutr Disor Vol: 2 Issue: 1
Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage
| Abdel Moneim E. Sulieman1*, Rasha A. Mohamed Ali2 and Kamal A. Abdel Razig3 |
| 1Faculty of Science, Department of Biology, University of Hail, Hail, Kingdom of Saudi Arabia |
| 2Faculty of Engineering and Technology, Department of Food Science and Technology, University of Gezira, Wad-Medani, Sudan |
| 3Faculty of Agriculture, Department of Food Science, University of Elzaeem Elazhari, Khartoum, Sudan |
| Corresponding author : Abdel Moneim E. Sulieman Faculty of Science, Department of Biology, University of Hail, Hail, Kingdom of Saudi Arabia Tel: +966538085439 Email: am.sulieman@uofh.edu.sa |
| Received: November 10, 2012 Accepted: February 20, 2013 Published: February 25, 2013 |
| Citation: Sulieman AME, Mohamed Ali RA, Abdel Razig KA (2013) Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage. J Food Nutr Disor 2:1. doi:10.4172/2324-9323.1000103 |
Abstract
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).
