Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese

The present study aimed at the determining the storage stability of the yield and the physico-chemical characteristics of mozzarella cheese prepared from cow milk, goat milk and a mixture of cow and goat milk. The cheeses were subjected to the analyses during different storage periods (first day , 15th day and 30th day after manufacturing). Mozarella cheese contained appreciable amounts of minerlas, calcium, sodium, phosphorus and potassium throughout the storage period. The pH ranged (4.93 – 5.21, 4.83 – 5.13 and 4.82 – 5.23), while the contents of protein ranged (17.73 – 26.13, 18.86 – 26.53 and 17.82 – 26.93) % and the fat content ranged (15.07 – 24.87, 16.53 – 21.17 and 14.03 – 24.12)% at first day, 15th day and 30th day of storage period, respectively. Most of the most of chemical components of mozarella cheese were not affected by storage. These components were significantly affected by milk types. The results also indicated that mixture milk mozzarella cheese (MMMC) had higher cheese yield which differe significantly (p≤0.05) from other cheese types throughout storage period. The study recommended encouraging dairy industry in Sudan to use goat's milk or a mixture of goat's and cow's milk in production of mozarella cheese.