Valorization of whey in mozzarella cheese production: effect of acidification method and milk fat content
DOI:
https://doi.org/10.17268/Keywords:
Pasta filata cheese, dairy by-product, milk preacidification, milk standardization, functional properties cheeseAbstract
This study evaluates the physicochemical, functional, and sensory characteristics of mozzarella cheese obtained from milk standardized with whey at different fat contents (2.0%, 2.5%, and 3.0%), using two acidification methods: direct acidification with organic acids (acetic acid (AA) and citric acid (CA)) and acidification with two starter cultures (Streptococcus thermophilus/Lactobacillus helveticus (St/Lh) and Streptococcus thermophilus/Lactobacillus delbrueckii subsp. bulgaricus (St/Lb)). The effects of fat content and acidification method were evaluated for pH, meltability, and browning index during storage (days 1, 14, and 28), while yield and texture were evaluated on day 0 (immediately after production). Fat content, acidification method, or their interaction significantly influenced mozzarella cheese properties during storage, with the magnitude depending on the parameter. Yield increased with increasing fat content, regardless of the acidification method used. Two treatments were selected for sensory and physicochemical characterization: CA-2.5 and St/Lh-2.5. St/Lh-2.5 exhibited the highest overall acceptability, as well as higher fat and protein contents and lower moisture. These results show that the use of whey in milk standardization enables the production of mozzarella cheese of acceptable quality while contributing to whey valorization.
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