Muhammad Umair Sattar1, Aysha Sameen1,*, Nuzhat Huma1 and Muhammad Shahid2
...7%) which inturn improve meltability (59.72 mm), stretchability (52.63 cm), texture (1650.7 g) and appearance (L*= 63.30) of G0.15. In conclusion, use of guar gum at 0.15% level along with cheese milk homogenization offers a perspective to reduce fat in Mozzarella cheese without compromising its quality.
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Sarfraz Ahmad1, Mian Anjum Murtaza1,* and Kashif Akram1,2
...and rubbery with reduced meltability and stretchability. The research was designed to explore the prospects of selected hydrocolloids to enhance the quality and functionality of low fat Mozzarella cheese from buffalo milk. Two hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0.5, 1.0 and 1.5) were added in Mozzarella cheese making from low fat milk (2% fat). The positive (4% milk fat) and negative (2% milk fat) control samples were also prep...
