Chemical and Microbiological Quality of Mozzarella Cheese Consumed in Minia Governorate,

This study aimed to evaluate the chemical, some physical properties and microbiological quality of Mozzarella cheese consumed in Minia governorate. Six samples of Mozzarella cheese were collected from different local markets in Minia governorate. Cheese samples were coded B1, B2, B3, B4, B5 and B6. All cheese samples were subjected to chemical, meltability, oiling separation and microbiological assessment. Results revealed that pH were 6.55 ,6.25 ,6.26 ,6.28 and 6.48 in brand 1 ,2 ,3 ,4,5, and 6 respectively, titratable acidity, fat and ash ranged between (0.22-0.415%), (12.8-24.2) and (2.7-3.85) respectively. The highest value of dry matter was 50.05% in brand1. Protein content ranged from 11.25 % in brand6 to 18.1 % in brand1, soluble nitrogen ranged from 0.64 to 1.85. The highest value of calcium content was achieved by brand1(563mg /100g) but the lowest value was in brand 4 (146.5mg/100g). Also, data show the meltability in brand2 exhibited the higher value (67.5) while brand3 exhibited the low value (17.5). The result showed that oil separation of brand4 had the highest value, while brand5 was the opposite. The average value for salt content ranged from 1.85 to 2.55 %. Data shows wide variation among brands in soluble tyrosine and soluble tryptophan content. Soluble tyrosine content ranged from 48.29 to 274.56 mg/100, while soluble tryptophan content ranged 17.17 to 74 .62 mg/100. Total bacterial content was from 2.81 to 3.67 CFU /g, yeasts and moulds were also detected in all cheese samples.