Filters
Innovative covering liquids stabilising water–fat leachate from fresh mozzarella cheese used as pizza topping
This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow’s milk and reconstituted sheep’s milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer’s interest.
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms
The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep’s milk powder and reconstituted sheep’s milk were used for partial substitution with fresh cow’s milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep’s milk in the form of powder in the mixture, the lower the cheese’s moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep’s milk only. Cheeses produced entirely from reconstituted sheep’s milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep’s milk powder and entirely from reconstituted sheep’s milk. Pasta filata cheeses made from a mixture of cow’s milk and sheep’s milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep’s milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow’s milk with sheep’s milk powder created the possibility of modeling the final cheese quality and yield.