Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixi...

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Published in:Fermentation (Basel) 2023-11, Vol.9 (11), p.948
Main Authors: Alsaleem, Khalid A, Hamouda, Mahmoud E. A, Alayouni, Raed Reshaid, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A
Format: Article
Language:English
Subjects:
Acidity
Additives
Bifidobacterium bifidum
Cheese
chemical
Chemical properties
Cow's milk
Dried milk
Dried skim milk
Manufacturing
Mechanical properties
meltability
microbiological analysis
Milk
Milk proteins
Mozzarella cheese
Nitrogen
Phenolphthalein
Pizza
probiotic
Probiotics
Production processes
protein
Proteins
Sensory evaluation
Skim milk
Whey
Whey protein
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Summary:This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixing powders in the respective concentrations in the treatments, the milk was cooled to 35 °C, and Bifidobacterium bifidum culture (5%) was added. Proximate analysis, calcium, soluble nitrogen (SN), total Bifidobacterium bifidum count, cheese yield, hardness, and meltability tests were carried out at 0, 14, and 28 days of storage. The mozzarella cheese samples with WPC added had higher acidity, total solids, and protein content than the mozzarella cheese samples with SMP added and the control samples during storage. The addition of WPC led to a significant increase (p < 0.05) in the count of Bifidobacterium bifidum during storage at 5 °C. The cheeses with WPC added had increased meltability, higher hardness, and higher browning on pizza compared to those of the mozzarella cheese with SMP added. A sensory evaluation showed that the addition of WPC increased sensory scores, compared to the addition of SMP. As storage time progressed, there was a significant (p < 0.05) increase in the Bifidobacterium bifidum, meltability, and sensory scores of PMC in all treatments.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9110948