Evaluation of quality of mozzarella cheese

Authors

  • MA Mijan Catholic University of the Sacred Heart, Milan
  • MA Haque Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh
  • MA Habib Department of Animal Breeding & Genetics, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh
  • MA Wadud Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh

DOI:

https://doi.org/10.3329/bvet.v27i1.5913

Keywords:

mozarella cheese

Abstract

The physical and chemical qualities of mozzarella cheese prepared from cow and
buffalo milk were evaluated by a panel of judges (flavour and taste, body and texture,
finish and colour) and by chemical tests (acidity, pH, fat, protein, lactose and ash). The
flavour and taste, finish and colour of cow cheese were not significantly different from
those of buffalo cheese. Fat, protein, lactose and ash content of cow cheese were
significantly higher than those of buffalo cheese.

(Bangl. vet. 2010. Vol. 27, No. 1, 36 – 42)

DOI: 10.3329/bvet.v27i1.5913

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How to Cite

Mijan, M., Haque, M., Habib, M., & Wadud, M. (2010). Evaluation of quality of mozzarella cheese. Bangladesh Veterinarian, 27(1), 36–42. https://doi.org/10.3329/bvet.v27i1.5913

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