02448nam a2200193Ia 4500999001700000003000400017005001700021008004100038082001600079100002000095245006600115260009300181502000900274520176400283700002302047856005602070942001202126952011602138  c25758d25758OSt20220822105905.0140128s9999    xx            000 0 und d  a637bPHO/UT  aPhola Konyak W   aUtilization of Goat Milk for Preparation of Mozzarella Cheese  aMannuthy bDepartment of Dairy Science, College of Veterinary and Animal Sciences c1995  bMVSc3 aA study was carried out to assess the suitability of goat milk for the manufacture of Mozzarella cheese and to compare with that of cow milk.  Cow and goat milks were subjected to chemical analysis prior to manufacture of cheese.  The milks used were standardized to 4 per cent fat.
	Cow milk, goat milk and combination of cow and goat milk 1:1 ratio were pasteurised at 720C for 16 seconds and control, experimental I and II Mozzarella cheese samples were prepared respectively.   A total of 6 replications were carried out.
	The prepared cheese samples were subjected to chemical analysis.  The yield, moisture content, fat, protein and total solids content were statistically analysed.  Analysis of variance showed significant difference (P < 0.01) between the samples.
	The stretchability and organoleptic quality of experimental I Mozzarella cheese prepared from goat milk was lower, but experimental II Mozzarella cheese prepared from the mixture of cow and goat milk was comparable to control prepared from cow milk.
	Mozzarella cheese whey was utilized for preparation of carbonated and non carbonated whey drinks using pineapple and lemon flavours.  Carbonated whey drinks stored at room temperature (290 C) and non carbonated stored at 5 + 10 C for 3 days were of good quality.  Total bacterial counts of whey drinks during storage at 24 hours intervals were recorded.
	The present study revealed that mozzararella cheese prepared from combination of cow and goat milk is 1:1 ratio was comparable to control Mozzarella cheese prepared from cow milk.  Goat milk Mozzarella cheese eventhough comes within the acceptable level was of low quality as compared to control samples.  However, goat milk can be utilized for manufacture of Mozzarella cheese.
  aMukundan M (Guide)  uhttp://krishikosh.egranth.ac.in/handle/1/5810085200  2ddccTH  00102ddc4070aKAUCLVbKAUCLVcTHESESd2014-03-18l0o637 PHO/UTp170803r2014-03-18 00:00:00w2014-03-18yTH