Effect of homogenized recombined milk on functional properties of mozzarella cheese

Abstract

Effect of homogenization of milk on functional properties of mozzarella cheese was examined to develop mozzarella cheese from recombined milk with desirable textural and melting properties. Recombined milk was homogenized at 1000 psi. When the results of mozzarella cheese manufactured from cheese made from homogenized and unhomogenized recombined milk were compared values for moisture, protein, expressible serum, meltability and fat leakage content were low for cheese made from homogenized milk. Homogenization of recombined milk had no significant effect on stretchability and acidity of cheese.