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Mozzarella Poster
Mozzarella Poster
Mozzarella Poster
Material
4E3:1Y9
2Li carabaos 100.00 milk 30ml lactic 8.00 starter culture 100ml diluted acetic acid (1.8ml/100ml water) 1Li 2% brine (rock salt) 20ml microbial rennet Total cost Recovered cheese, g Cost per gram cheese Cost per 200g 0.36
Abstract
Seventeen locally-isolated LAB were tested for diacetyl and percent lactic acid production or titratable acidity. The chosen isolate combinations such as 4E3:1Y9 and 3F10:1Y9 were used as starter cultures for Mozzarella production. An imported commercial starter, Streptococcus thermophilus was also used in Mozzarella production. Sensory evaluation of the prepared Mozzarella cheeses were conducted and compared with ARLA, an imported Mozzarella cheese produced from Denmark. Results showed that Mozzarella cheeses produced using 4E3:1Y9 and 3F10:1Y9 were relatively cheaper than the Mozzarella cheese produced using S. thermophilus. Furthermore, these Mozzarella cheeses were even much cheaper than the imported ARLA Mozzarella. Sensory evaluation of the Mozzarella cheeses revealed that there was no significant difference between the prepared cheeses and the commercial cheese ARLA in term of flavor, texture, and general acceptability
Toasted Mozzarella and bread were coded with 3digit numbers and were evaluated by 10 taste panelists. (A = ARLA commercial Mozzarella, B = 3F10:1Y9, C = 4E3:1Y9, D = Streptococcus thermophilus)
0.14 9.60
0.14 9.60
0.14 9.60
*Microbial rennet = 480 pesos per Li; rock salt = 7 pesos per kg, ARLA Mozzarella = 165 pesos per 200g
4E3 : 3.400B 5.200B 3.200B 1Y9 3F10 : 3.500B 5.300B 3.800A 1Y9 S. 3.500B 5.100B 4.000A Thermophilus ARLA
_/Analysis
Method
Glycerol stocks of LAB isolated and reference strains were revived and their purity were ascertained by Gram staining and observation under the microscope. Active cultures of LAB were tested for diacetyl and lactic acid production (Davide, 1980). Selected starter cultures and commercial S. thermophilus were used for Mozzarella production. Cost analysis of Mozzarella production from 2 Li carabaos milk and sensory evaluation of the Mozzarella cheeses were also done.
4.100A 4.800A
6.300A
Isolate Code Diacetyl Production 2A8 3B2 4E1 4E2 4E3 4E4 4E5 4E6 4E7 4E9 4E10 3F8 3F10 3G1 3G8 3G9 3G10 *Reference Strains: 1Y9 1065 1010 ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___
The lactic acid bacteria inoculum was added to the carabaos milk
Titratable Acidity (% lactic acid) 0.26 0.28 0.27 0.27 0.46 0.26 0.26 0.29 0.26 0.33 0.26 0.27 0.45 0.43 0.28 0.26 0.26
of Variance (ANOVA). Duncans Multiple range Test (DMRT). Means with common letters are not significantly different.
BIOTECH microbial rennet produced from local isolate Rhizopus chinensis was also added
References
Davide, C.V. 1980. Handbook and Training Manual. Small Scale Production Technology for Starter Culture, Yoghurt, Cottage Cheese, and Quality Testing Gervasio A.T.R. and V.M.T. Lim. 2007. Undergradute thesis. Probiotic Characterization of Bacteriocinogenic LAB Isolated from Fermented Foods and Selected Areas of Central Luzon. U.P. Manila. 105pp.