Process standardization and characterization of Mozzarella cheese made from blend of homogenized milk and unhomogenized milk

Homogenization of milk as a pre-treatment in Mozzarella cheesemaking offers several benefits but such treatment adversely affects cheese manufacture and the physical characteristics of cheese. To avail the benefits accrued from milk homogenization, a standardized protocol of Mozzarella cheesemaking adopting direct acidification method employing lactic acid was developed using a blend of homogenized and unhomogenized milk (1:1 w/w). The key modifications adopted in the cheesemaking protocol involved (a) use of calcium chloride at 0.015% and 0.035% (w/w) for milk homogenized at 1.96 + 0.98 MPa (P1) and 2.94 + 0.98 MPa (P2) pressures respectively, involving use of milk blend; (b) raising the final cooking temperatures to 46°C and 48°C; maintaining whey acidity at 0.40% and 0.42% lactic acid during whey drainage as “stretch point’’; molding water temperatures of 84°C and 80°C for plasticizing the cheese curds obtained from milk blends containing homogenized milk treated at the two pressures (P1, P2) respectively; and (c) incorporating 0.125% (w/w) blend of trisodium citrate and disodium phosphate emulsifying salts into the cheese curd prior to plasticizing treatment. Control cheese was prepared using unhomogenized milk by direct acidification method, without the use of emulsifying salts, and with the addition of 0.01% calcium chloride to cheesemilk. Cheese made using 1:1 milk blend incorporating homogenized milk exhibited superior textural characteristics and sensory scores (improved flavor, chewiness and stringiness of cheese judged as pizza topping) in addition to improved baking qualities (viz. optimal melting and reduced fat leakage) compared to the quality aspects noted in other experimental cheeses and control cheese. The experimental cheeses also recorded higher yield values compared to the control cheese while the control cheese exhibited better stretchability compared to the experimental cheeses. Compositionally, the experimental cheeses had desired moisture, fat, and salt content, exhibiting enhanced fat and total solids (TS) recoveries. Compared to use of milk blends comprising of homogenized: unhomogenized milks of 2:3 and 3:2 ratios, the 1:1 ratio resulted in cheese possessing superior baking properties. Control cheese had higher fat, protein and salt contents as compared to the experimental cheeses. The adoption of the recommended modifications in the Mozzarella cheesemaking protocol improved the textural and baking properties of cheese, making them more suited for pizza applications.