Journal of Food and Nutritional DisordersISSN: 2324-9323

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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: [email protected]
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).

Keywords: Sensory evaluation; Total viable count; Yeast and Mold; Coliform

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