Comparative evaluation of Mozzarella cheese characteristics manufactured from Egyptian cow, goat or ewe milk

This study examined the physicochemical, rheological and sensory properties of Mozzarella cheese manufactured from Egyptian cow, goat and ewe milk. All parameters were evaluated fresh and after 30 days of storage at 5±1°C. Also, the whey and kneading water were assessed. The results showed a higher loss of components in the whey and kneading water of goat and ewe milk cheese. Fat recovery was high in cow milk cheese, while protein recovery was high in ewe milk cheese. Using ewe milk in Mozzarella cheese production increased yield, dry matter, protein, calcium, ash and some fatty acids. Meltability properties were higher for cow cheese and lower for oiling off than for goat cheese. Hardness, springiness, chewiness and gumminess were great for cheese from ewe milk. Cold storage for 30 days led to decreased hardness, chewiness, gumminess and increased springiness of cheese. All treatments resulted in an increase in dry matter, protein, fat, ash, calcium and soluble protein after 30 days of cold storage. The data of sensory evaluation indicated that Mozzarella cheese made from cow milk received the highest sensory scores in terms of texture, structure, appearance and flavour. Mozzarella cheese made from ewe milk received the lowest scores. This study assists Egyptian farmers in utilizing their abundant cow and goat milk by producing high-quality Mozzarella cheese.