The Journal "Agriculture and Forestry"
Časopis "Poljoprivreda i šumarstvo"
- Since 1955 -
Volume 69, Issue 4 (15.12.2023)
| Volume : | 69 |
| Issue : | 4 (15.12.2023) |
| Authors : | Dushica SANTA, Sonja SRBINOVSKA, Arbnora DEMIRI |
| Title : | INFLUENCE OF STARTER CULTURE AND RENNET IN MOZZARELLA CHEESE PROCESSING |
| Abstract : | Mozzarella is well-known for its unique stretchy texture and rich flavor, making it a popular choice in various culinary applications, particularly in pizza. The aim of this study was to evaluate the influence of starter-culture and rennet on physico-chemical properties of mozzarella cheese, manufactured by an established and a new modified technology (V1: LYOFAST+MAXIREN XDS and V2:TCC-50+CHY-MAX M200). Faster fermentation was observed in V1, averaging 226 min ± 33.8, while in V2 it lasted 266 min ± 19.4. The acidity decreased in both variants, but a more pronounced downward trend in V1, and after the addition of the rennet MAXIREN XDS, a slight increase of pH was noticed. Chemical analysis demonstrated differences between the two variants, particularly in protein and fat content. V1 exhibited lower protein content compared to V2. Conversely, fat in dry matter showed significant variations, with V1 having lower values compared to V2. Additionally, V1 showed a moderately lower salt content, correlating with a lower moisture content. Higher mozzarella yield with average value of 11,90±0,20 % was achieved for V2, whereas for V1 was 11,63±1,67 %. |
| For citation : | Santa, D., Srbinovska, S., Demiri, A. (2023): Influence of starter culture and rennet in mozzarella cheese processing. Agriculture and Forestry, 69 (4): 209-220. doi:10.17707/AgricultForest.69.4.13 |
| Keywords : | mozzarella cheese, starter culture, rennet, physicochemical properties, yield |
| download paper | |